• Journal of applied mathematics & informatics
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• v.32 no.3_4
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• pp.529-537
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• 2014

The paper introduces a new product of polynomials defined over a field. It is a generalization of the ordinary product with inner polynomial getting non-overlapping segments obtained by multiplying with coefficients and variable with expanding powers. It has been called 'Ordered Power Product' (OPP). Considering two rings of polynomials $R_m[x]=F[x]modulox^m-1$ and $R_n[x]=F[x]modulox^n-1$, over a field F, the paper then considers the newly introduced product of the two polynomial rings. Properties and algebraic structure of the product of two rings of polynomials are studied and it is shown to be a ring. Using the new type of product of polynomials, we define a new product of two cyclic codes and devise a method of getting a cyclic code from the 'ordered power product' of two cyclic codes. Conditions for the OPP of the generators polynomials of component codes, giving a cyclic code are examined. It is shown that OPP cyclic code so obtained is more efficient than the one that can be obtained by Kronecker type of product of the same component codes.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.694-697
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• 2005

The objectives of this study were to compare the quality changes of cheese slices individually packed in four kinds of edible pouches in order to select the most suitable variety for individual packaging. The edible Z2 pouch (zein with oleic acid) was selected as maintaining the best cheese qualities based on the physical and microbiological changes undergone by the samples over 4-week storage at $5^{\circ}C$. The cheese sample individually packed in Z2 inner edible pouch and repacked in a plastic (OPP/LLDPE) outer pouch was not significantly different in physical and microbiological changes from that individually packed in a plastic (OPP/LLDPE) inner pouch and repacked in a plastic (OPP/LLDPE) outer pouch. Therefore, it may be concluded on the basis of the physical and microbiological evidence that the Z2 edible pouch can be used as an inner package for cheese slices when it is inside a plastic outer pouch.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.1
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• pp.23-31
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• 1986

The water content, physical property and sensory of cigarette brands lave been studied from the view point of the individual and inner packages. It was found that the cigarettes had absorbed the moisture from alto more than 56% of a relative humidity (RH) and lost it under RH, 56%. The critical moisture contents for the optimum quality of cigarette maintenance were 7.7% through 14.595 in the range of equilibrium relative humidity (ERH) 52.2%-63.5%. The ERH at the initial moisture content of 12.1% showed 58.8% When cigarettes were storaged in 9095 of RH and 4$0^{\circ}C$, the shelf life of the Inner package was respectively shown 18.8 days In cellophane, 33.3 days In PET(25u), 69.8 days in OPP and 73.5 days in OPP film coated with PVDC. As shown above, the longest life time was found in the OPP film coated with PVDC. In the individual packages, the shelf life of packaging materials used above was significantly short in the same conditions as of the inner packages. Each shelf life of the individual packages was same In order comparing with that of the inner Packages.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.2
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• pp.41-48
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• 2018

A printable time temperature integrator (TTI) consisting of oxygen indicator and cover films with various oxygen permeability was developed. The printing ink contained methylene blue (oxygen indicator) which changed in color during storage. $TiO_2$ and glycerol for UV-activation of TTI and zein and ethanol for printing performance were also contained in the printing ink. The cover film on the ink was employed to control the color change rate and temperature dependency (Arrhenius activation energy, $E_a$) by using the different films (PE, PET, OPP, and LLDPE). The film properties were varied by annealing. TTI was produced by silk screen printing. As a result, the color change rates were different for the cover films, being the highest in TTI with LLDPE, followed by OPP, PE, and PET. The rate decreased with increase in the cover film thickness. The $E_a$ was the highest in TTI with LLDPE, followed by OPP, PE, and PET. The $E_a$ did not change with the cover film thickness. The annealed PVC and PET film were lower in oxygen permeability than the unannealed ones, indicating the lower color change rate.

• Food Science and Preservation
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• v.20 no.5
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• pp.602-607
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• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• Food Science and Preservation
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• v.19 no.6
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• pp.799-806
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• 2012

This experiment was conducted to establish the optimum conditions for high $CO_2$ gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high $CO_2$ treatments, the quality change was most effectively controlled during storage in the 70%-$CO_2$-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about $10,295cm^3/m^2$/day/atm at $25^{\circ}C$. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and $25^{\circ}C$. The results of this study showed that the OPP film, OPP film + 70% $CO_2$, and MP film+70% $CO_2$ were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% $CO_2$, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to $CO_2$. Therefore, the results indicated that MP film containing 70% $CO_2$ can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

• The monthly packaging world
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• s.100
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• pp.115-119
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• 2001

• The monthly packaging world
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• s.161
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• pp.74-77
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• 2006

• The monthly packaging world
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• s.136
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• pp.70-75
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• 2004

• The monthly packaging world
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• s.111
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• pp.74-77
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• 2002