• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.234-240
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• 2013

This test was performed to evaluate the bactericidal efficacy of Fumagari OPP$^{(R)}$, fumigation disinfectant, containing 20% ortho-phenylphenol against Escherichia coli (E. coli) and Salmonella typhimurium (S. typhimurium). In preliminary tests, both E. coli and S. typhimurium working culture suspension number (N value) was $4.0{\times}10^8$ CFU/mL. And all of the colony numbers on the carriers exposed the fumigant (n1, n2, n3) were higher than 0.5N1 (the number of bacterial test suspentions by pour plate method), 0.5N2 (the number of bacterial test suspentions by filter membrane method) and 0.5N1, respectively. In addition, the mean number of bacteria recovered on the control-carriers (T value) was $3.4{\times}10^6$ CFU/mL. In the bactericidal effect of the fumigant, the reduction number of S. typhimurium and E. coli (d value) was 5.26 and 5.64 logCFU/mL, respectively. According to the French standard for the fumigant, the d value for the effective bactericidal fumigant should be over than 5 logCFU/mL. With the results of this study, Fumagari OPP$^{(R)}$ has an effective bactericidal activity, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with pathogenic bacteria.

• Food Science and Preservation
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• v.15 no.6
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• pp.804-809
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• 2008

Modified atmosphere packaging (MAP) was assessed in terms of extending the shelf life of Solidago virgaurea spp. gigantea. In June 2005 Solidago virgaurea spp. gigantea were harvested from Ulleung Island, packaged in $30\;{\mu}m$ PP, $30\;{\mu}m$ Antifogging-OPP, $30\;{\mu}m$ LDPE, $18\;{\mu}m$ Macroperforated-HDPE, $60\;{\mu}m$ nylon/PE, or $85\;{\mu}m$ PVC/PE film, then stored at 4, 10 or $20^{\circ}C$ for up to 14 days. The $O_2$ concentration decreased to $9{\sim}10%$ in the PP and A-OPP packaging, to $12{\sim}16%$ in LDPE packaging, and to 2% in nylon/PE and PVC/PE packaging at $10^{\circ}C$. The $CO_2$ concentration increased to 5% at $10^{\circ}C$ in PP, A-OPP and LDPE packaging, but increased consistently in the nylon/PE and PVC/PE packaging. Weight loss was markedly reduced by all MAP films except M-HDPE, and which was enhanced with decreasing storage temperature. The soluble solids and pH were not affected by the packaging material at $4^{\circ}C$ and $10^{\circ}C$, but were affected at $20^{\circ}C$. The highest score for sensory qualities (appearance, color and overall acceptability) was obtained for vegetables stored at $4^{\circ}C$ in PP films. Our results show that MAP using PP films and $4^{\circ}C$ storage can effectively maintain the quality of Solidago virgaurea spp. gigantea.

• Food Science and Preservation
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• v.19 no.1
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• pp.1-6
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• 2012

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the $tah$ $tasai$ Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at $16^{\circ}C$. The PET container also protected the baby leaf vegetables from physical damage. The study results will enable the selection of a better packaging system for extending the freshness and increasing the market ability of baby leaf vegetables.

• The monthly packaging world
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• s.1
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• pp.123-125
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• 1993

• The monthly packaging world
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• s.93
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• pp.140-141
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• 2001

• The monthly packaging world
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• s.124
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• pp.71-75
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• 2003

• The monthly packaging world
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• s.76
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• pp.126-129
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• 1999

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1128-1149
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• 2023

In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.

• Resources Recycling
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• v.32 no.3
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• pp.57-67
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• 2023

The treatment of waste plastic has primarily been entrusted to small companies, which has resulted in challenges in obtaining an accurate overview of the current state of affairs and ensuring profitability. Consequently, despite the presence of recycling technology, their practical application has proven to be challenging. In this study, as part of the waste plastic material recycling plan, it is assumed that the PET/OPP laminated waste film is peeled off at the waste film generation site for the second use. The recycling rate of PET/OPP delaminated waste film is assumed to be 2%, 10%, and 30% referring to the figures suggested by "Life-cycle Post Plastic Measures" from the Korean government. In this study, a physical separation method was developed as a recycling approach for waste PET. A result of cost-benefit analysis was conducted to evaluate the economic viability of the recycling process based on changes in the recycling rate. The findings indicated that a recycling rate of waste PET was 30% or higher resulted in a cost-benefit ratio (Benefit-cost ratio, BCR) of 1.32, exceeding the threshold of BCR ≥1, which is considered to meet the minimum requirement for cost-benefit balance. As the government's allocation ratio and unit price are expected to increase in the future, the cost-benefit ratio is expected to increase further. This case is expected to serve as a pilot initiative for waste PET recycling and foster profit creation for businesses in similar industries.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.1-12
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• 2003

This study was conducted to evaluating the antioxidative activities of waffle by natural antioxidants combination (tocopherol, rosemary extract and tea polyphenol) and packaging. Waffle stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated for acid value, peroxide value and Q$_{10}$ value. Tocopherol, either alone or with rosemary and tea polyphenol, was highly effective in inhibiting lipid oxidation of waffle at $25^{\circ}C$ and 35$^{\circ}C$. Especially among them, rosemary extract exhibited the best synergistic effect, as determined by peroxide value measurement. Waffle was then packaged under the following packing materials (OPP/DL/VMCPP, PET/DL/VMCCP). As the temperature condition, the modified atmosphere decrease in waffle package and increase peroxide value. This result indicated that the PET package was more effective in reducing oxidation than the OPP package.