• Journal of Adhesion and Interface
• /
• v.23 no.3
• /
• pp.94-99
• /
• 2022

Ternary phased graphene/silica/EVOH nanocomposite coating materials were prepared via sol-gel process and solution blending process. From both SEM observations and XRD analysis, the exfoliated structure and dispersion state of graphene nanosheets and silica particles in the nanocomposites as well as the intercalated and exfoliated structure of the prepared graphene oxide were confirmed. The incorporation of GrO and silica at appropriate content resulted in remarkable improvement in oxygen barrier property of the ternary phased nanocompoiste-coated BOPP films, compared with that of binary(silica/EVOH) phased nanocomposite coating films, however, at excess amount of GrO and silica, very slight variation was observed due to incomplete exfoliation, dispersion of graphene tactoids, and formation of micro cracks in the silica clusters. In addition, the transparency of nanocomposite-coated film was investigated by measuring the light transmittance as a function of GrO contents, suggesting the possibility for the application of food packaging films.

• Journal of Preventive Medicine and Public Health
• /
• v.54 no.4
• /
• pp.275-283
• /
• 2021

Objectives: The workplace is an ideal place for encouraging health-promoting behaviors. Therefore, the aim of the present study was to determine the effect of an empowerment program on the health-promoting behaviors of women workers. Methods: This randomized clinical trial was conducted with 80 women workers employed at a food packaging facility in 2020. The subjects were selected using convenience sampling and were classified into intervention and control groups using block randomization. An empowerment program for women workers was conducted across 6 sessions based on an empowerment model. Data collection tools included a demographic questionnaire and the Health Promoting Lifestyle Profile-II, which participants completed both before the program and 8 weeks after the last session. Data analysis was performed in SPSS version 16 using descriptive analysis and inferential statistics. Results: There were no significant differences between the 2 groups in various health-promoting behaviors before the program. However, the intervention group's scores for nutrition (34.92±1.09 vs. 27.87±4.23), physical activity (24.40±2.94 vs. 17.40±5.03), stress management (26.35±2.60 vs. 23.05±4.27), spiritual growth (34.02±3.00 vs. 30.22±5.40), interpersonal relationships (30.82±2.38 vs. 27.60±4.61), and health responsibility (31.60±2.71 vs. 28.22±4.59) were significantly higher than the control group's 8 weeks after the program had ended. Moreover, there was a significant difference in the total score of health-promoting behaviors for the intervention group compared to the control group (179.00±9.22 vs. 151.42±20.25, p=0.001). Conclusions: An empowerment program for women workers led to significant improvements in the health-promoting behaviors of the participants. Similar programs can ultimately improve women's health in the workplace.

• Journal of Dairy Science and Biotechnology
• /
• v.40 no.1
• /
• pp.1-14
• /
• 2022

The safety and storage periods of various foods, including dairy products, can be affected by a variety of internal and external factors. Therefore, all foods have a risk of deterioration after storage for a certain period of time for many different reasons. Among dairy products, cheese is enriched in necessary nutrients; however, it can also easily undergo physical, chemical, and biochemical changes under various conditions. Therefore, the storage period of cheese is an important issue. If various factors that can affect the safety and storage period of cheese can be controlled, the safety of cheese can be preserved and its storage period extended. This review of the literature published on the issue summarizes various state-of-the-art technologies currently used to extend the storage period of cheese without affecting its quality. This basic data will inform future research concerning the storage period of various cheeses.

• Membrane Journal
• /
• v.32 no.1
• /
• pp.23-32
• /
• 2022

Bacteria grow biofilm on various surface such as separation membrane, food packaging film and biomedical device. Growth of biofilm is associated with the formation of a complex structure of exopolysaccharides. Effect of antibacterial effect reduce drastically once the biofilm developed due to the difficulties in mass transport of antimicrobial agent. In order to enhance the antibacterial activity, surface of the membrane is modified, coated or immobilized with functional materials with biocidal properties. One of the idea is to introduce positive charge on the membrane surface by the presence of quaternary ammonium group which might displace divalent metal ion such as magnesium or calcium present in the bacteria cell wall. Efficacy of cell membrane disruption depends on the mobility of the agents available directly on the surface environment. In this review, various biocidal agents like quaternary ammonium group, helamine or zwitter ion containing membrane are discussed.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2021.05a
• /
• pp.463-465
• /
• 2021

Currently, the inspection method printed on food packages and boxes is to sample only a few products and inspect them with human eyes. Such a sampling inspection has the limitation that only a small number of products can be inspected. Therefore, accurate inspection using a camera is required. This paper proposes a deep learning object recognition technology model, which is an artificial intelligence technology, as a method for detecting the defects of expiration date printed on the product packaging. Using the Faster R-CNN (region convolution neural network) model, the color images, converted gray images, and converted binary images of the printed expiration date are trained and then tested, and each detection rates are compared. The detection performance of expiration date printed on the package by the proposed method showed the same detection performance as that of conventional vision-based inspection system.

• Journal of Environmental Health Sciences
• /
• v.50 no.3
• /
• pp.212-220
• /
• 2024

Background: 2-Ethylhexyl diphenyl phosphate (EHDPP) is widely used as a flame-retardant plasticizer in the production of polyvinyl chloride, adhesives, and food packaging. This chemical has been frequently detected in water, sediment, and indoor environments, and its lipophilicity raises concerns about bioaccumulation. Objectives: In this study, the effects of EHDPP on the development, behavioral changes, and growth hormone (GH) endocrine system of zebrafish larvae were investigated. Methods: Fertilized embryos were exposed to various concentrations (control, solvent control, 0.07, 0.7, 7, 70, and 700 ㎍/L) of EHDPP for 96 h. Developmental toxicity endpoints were observed daily. Behavioral changes under light-dark-light conditions and changes in hormones and genes related to GH/insulin-like growth factors (IGFs) axis were determined. Results: Significant decreases in survival, body length and moving distance were observed in zebrafish larvae exposed to 70 and 700 ㎍/L EHDPP. The concentrations of GH and IGF-1 were significantly decreased in zebrafish larvae exposed to 70 and 700 ㎍/L EHDPP. This change was well supported by changes in the transcription of genes involved in GH, IGF, IGF receptors, and IGF binding proteins. Conclusions: Our observations showed that exposure to 70 and 700 ㎍/L EHDPP could disrupt the feedback circuits of the GH/IGFs axis, ultimately leading to developmental toxicity, hypoactivity, and mortality.

• Journal of Information Technology Applications and Management
• /
• v.31 no.1
• /
• pp.123-138
• /
• 2024

With the increase in online shopping and delivery food consumption since the pandemic, solving environmental problems caused by single-use packaging has become an important issue. 'Upcycling' is a combination of 'Upgrade' and 'Recycle', and it is the rebirth of obsolete or discarded objects by adding new value to them, and there are currently various upcycled products on the market. In order to activate upcycling, consumers' awareness of the environment and their values for consumption are very important. This study aims to investigate the influence of students' environmental concern, environmental experience, and consumption value on their purchase intention of upcycled products. Based on the results of previous studies on environmental concern, environmental experience, and consumption value, hypotheses were set, and a survey was conducted among university students nationwide to test the hypotheses. The results of this study are as follows First, environmental concern has a significant positive effect on purchase intention of upcycled products. It can be seen that the more environmental concerns such as global warming and waste disposal problems increase, the more positive attitudes toward upcycled products increase. Second, the research hypothesis that environmental knowledge will have a positive effect on the purchase intention of upcycled products is rejected. It was found that environmental knowledge is acquired through environmental education and many SNS, but it does not have a direct effect on the purchase intention of upcycled products. Third, it was found that the consumption value of college students has a positive effect on the purchase intention of upcycled products by increasing their positive perception of upcycled products. Fourth, college students' purchase intention of upcycled products has a positive effect on their behavioral intention to purchase upcycled products. The results of the study provide implications for relevant organizations such as universities and companies to effectively design upcycling-related education. It is also expected to have a positive impact on the use of upcycled products by providing basic information on the characteristics of consumers who purchase upcycled products.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.551-558
• /
• 2011

This present study was performed to analyze the efficiency and volatility of a porous film containing $Chamaecyparis$ $obtusa$ extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. $Chamaecyparis$ $obtusa$ essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 mm; length, 20 cm) revealed more amount of limonene compared with 50LF1(width 50 mm, length 20 cm). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at $35^{\circ}C$ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. $C.$ $obtusa$ essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.635-640
• /
• 2006

This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at $4^{\circ}C$ and $25^{\circ}C$ for 7 months. After far infrared ray drying for 6 hours at $60^{\circ}C$, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at $4^{\circ}C$, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in $25^{\circ}C$ storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at $4^{\circ}C$, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.

• Journal of Food Hygiene and Safety
• /
• v.31 no.6
• /
• pp.426-431
• /
• 2016

To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from $4.12{\pm}0.01$ to $4.90{\pm}0.01$, and titratable acidities of products distributed at cold temperature (CW) were higher $0.60{\pm}0.00{\sim}0.77{\pm}0.02%$ than those of products distributed at room temperature (RW). Salinities of RW were higher ($4.27{\pm}0.06{\sim}7.53{\pm}0.12%$) than those of CW ($2.20{\pm}0.00{\sim}3.60{\pm}0.10%$). Soluble solid and sorbitol contents of RW were higher ($33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$, $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$) than those of CW ($22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$, $27.67{\pm}9.92{\sim}175.31{\pm}10.56mg%$), respectively. The viable cell counts of samples were $ND{\sim}3.65{\pm}0.23 log\;CFU/g$ without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher ($53.35{\pm}0.08{\sim}159.76{\pm}0.81mg%$) than those of CW ($24.07{\pm}7.69{\sim}48.19{\pm}0.15mg%$).