• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.100-100
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• 2017

2016년부터 중국에 수출한 진공포장 쌀이 진공이 풀려 중국 현지 소비자들에게 품질에 대한 신뢰저하로 외면 받아 판매에 어려움을 겪었다. 진공풀림 원인은 주로 포장재의 모양, 과열 열접착 및 운송 중 부주의 등을 들 수가 있다. 따라서 본 연구에서는 쌀 진공포장 후 진공 풀림현상이 발생되는 원인을 분석하고, 진공포장에 적절한 포장재 및 취급조건에 대해 구명하여, 중국 쌀 수출 시 품질신뢰도 및 경쟁력 제고로 쌀 수출 확대를 위해 진공 포장재, 진공포장기술 및 운송 취급 방법을 제시하고자 하였다. 미곡종합처리장에서 사용하고 있는 플라스틱 필름 포장재의 적합 여부를 살펴보기 위하여 산소투과도 및 투습도를 산소투과도 측정장치(OX-Tran Model 2/61, Mocon, USA), 투습도 측정장치(Permatran-W Model 3/33, Mocon, USA)를 이용하여 측정하였다. 적정 열접착 온도를 구명하기 위하여 열접착 작업시간 간격 3, 5, 10초 3수준으로 하고 가열시간을 0.2초~2초까지 9수준으로 설정하여 포장필름을 열접착한 후 접착상태를 조사하였다. 진공 포장된 쌀을 골판지상자에 2차 포장하여 운송할 때 진공풀림 현상이 발생 여부를 조사하기 위해 가상 운송시험을 진동시험 장치를 이용하여 수직 및 수평으로 진동시험을 수행하였으며, 또한 취급조건에 따라 진공풀림을 조사하기 위하여 골판지 상자단위, 비닐포장 단위로 50, 70, 90cm 높이에서 낙하 시험을 하고 진공풀림여부를 조사하였다. 유통 중인 쌀 진공 포장재는 나이론(nylon)+선형저밀도폴리에틸렌(LLDPE) 복합필름으로 산소투과도가 $30{\sim}70cc/m^2{\cdot}day$, 투습도가 $2{\sim}4.5g/m^2{\cdot}day$로 산소투과도 및 투습도가 충분히 낮아 진공포장재로 적합했으며, 적정 열접착온도 조건은 $130{\sim}150^{\circ}C$에서 1~1.5초가량 가열해야 되는 것으로 조사되었다. 진동시험 및 낙하시험결과, 골판지박스 포장 시 완충재를 사이에 넣은 경우 진골풀림이 적었고, 상자단위나 비닐포장단위 모두 가능한 50cm보다 높은 곳에서 낙하충격을 받지 않도록 취급해야 할 것으로 판단되었다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.127-134
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• 2016

In this study, Biodegradable masterbatch (M/B) was prepared by different kinds and content of biodegradable catalysts added to oxo biodegradable plastics. The bio film was prepared by adding biodegradable M/B to the polyethylene pellet, and the change of physical properties by UV and heat treatment and the stability as food packaging material were confirmed. As a result of the physical property change, Fe salt and Al salt bio film was superior to Ni salt bio film about a decrease in physical property. However, considering the raw material cost and industrial availability, M/B containing Fe salt was selected and additional experiments were conducted by concentration. The bio films prepared with Fe salt M/B 1.0, 1.5 and 2.0 wt% showed excellent physical properties.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.165-170
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• 2022

If petroleum- derived plastic like a bio-based plastic was degradation, awareness like a global warming and environmental disasters will be decreased. Plastic film was produced by adding ferric ions according to concentration by using a pro-oxidant in polyolefin resin. Changes in tensile strength, elongation, and molecular weight were evaluated according to the UV irradiation time. Increasing the amount of ferric ions resulted in more significant declines of physical properties, and also resulted in greater changes in molecular weight. After 100 hours of UV irradiation, tensile strength declined significantly in the film containing pro-oxidant as compared to the control. A similar effect was also observed in terms of elongation. The film containing pro-oxidant showed a 73.8% decrease in molecular weight after 100 hours of UV irradiation. The appropriate use of pro-oxidant can not only degrade plastic film but also control the time of degradation at the petroleum-derived plastic films. Further studies are necessary to investigate the conditions of plastic film degradation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.97-104
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• 2022

This study investigated the characteristics for the optimal concentration of addition of the mixing solution through the corn husk pulverization and surface modification of biomass byproducts adding mixed solution between ESO and silane. And surveyed the specific surface area, water absorption, particle size and physical properties of bio- degradable plastic sheet. The specific surface area was 1.105 m²/g, particle size was the highest at 19 ㎛. The impact strength, tensile strength, elongation and hardness of plastic sheet showed the highest at the 1% concentration among the mixing solutions. The flexural strength and modulus was high according to the increasing the mixing solution. The results above showed that it was the best the adding 1% of mixed solution after silane treatment of corn husks for its manufacture as a bio-based plastic sheet.

• Journal of Bio-Environment Control
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• v.27 no.2
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• pp.125-131
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• 2018

The effect of 1-methylcyclopropene (1-MCP) in the storability of kimchi cabbage at cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. cv Ryouckgwang) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene liner (Liner), $FAC+2{\mu}L{\cdot}L^{-1}$ 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at $2^{\circ}C$, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and color ($CIE\;L^*$, $a^*$, $b^*$, chroma, hue angle). Weight loss during storage was showed significant difference by Liner treatment. In particular FAC + 1-MCP + Liner treatment showed 12.5% reduction after 6 weeks of storage period and minimized the weight loss rate compared to other treatments. SSC of kimchi cabbage was $2.5^{\circ}Brix$ at harvest and FAC + 1-MCP + Liner treatment maintained the SSC until 3 weeks, while in other treatments gradually were increased. The firmness of kimchi cabbage was 24.0 N immediately after harvest and the firmness at harvest time tended to be maintained at 22.6 N after 6 weeks of storage in FAC + 1-MCP + Liner treatment. During the storage period, the color change of the kimchi cabbage leaf can be confirmed by $CIE\;a^*$ and hue angle value. 1-MCP treatment alone did not affect the color change, however 1-MCP + Liner treatment was able to maintain the chromaticity at harvest time while minimizing the change of $CIE\;a^*$ and hue angle. These results suggest that 1-MCP treatment is not effective for the storage of kimchi cabbage but can be maintained for up to 6 weeks when treated with Liner.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.227-232
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• 2011

The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv 'Score', seminis) put into $7cm{\times}0.7cm$ size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of $CO_2$ and $O_2$, and $N_2$ in the packages immediately after sealing to treat active MAP. The ratio of $CO_2$, $O_2$, and $N_2$ of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with $40{\mu}m$ ceramic film. After 7 days of storage at $9^{\circ}C$, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 ($CO_2:O_2:N_2$) active-MAP treatment and higher in vacuum treatment than other treatments. The $CO_2$ and $O_2$ concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased $O_2$, concentration and increased $CO_2$ concentration at $1^{st}$ day of storage at $9^{\circ}C$. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during $9^{\circ}C$ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7th day of storage at $9^{\circ}C$. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after $7^{th}$ day of storage at $9^{\circ}C$. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 ($CO_2:O_2:N_2$) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

• Food Science and Preservation
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• v.24 no.6
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• pp.746-757
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• 2017

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.