• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.615-623
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• 2003

This study has been conducted to develop brown stock with the high pressure cooking(HPC) method. The sterilization methods, package film and storage methods, and quality maintenance during storage were investigated in this study. The packaging quality of NY/PP was inferior to that of PE/AL/PP since NY/PP facilitated the ventilation and moisture absorption. The maximum duration of the safe storage was found to be 50 days at 25$^{\circ}C$, 30 days at 35$^{\circ}C$ for NY/PP package film, and 60 days at 25$^{\circ}C$, 40 days at 35$^{\circ}C$ for PE/AL/PP one. These results showed that the overall quality of brown stock by the HPC method was not different significantly from that of brown stock by the traditional approach. Furthermore, the HPC approach might improve the productivity by saving the labour cost, food cost, and cooking time. Therefore, the traditional method might well be substituted by this newly developed method.

• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.134-139
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• 1999

The relationship between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20$\pm$0.5$^{\circ}C$ were investigated by measuring the acid value(AV) and the peroxide value(POV). There results are as follows; 1.The storage stability was decreased in the rank of 0 < 3< 6 < 9 months by storage term, RL < DL < RSL by the kind of laver products and PP/PE/AL/PE/LLDPE(Al) < PP/PE(PP) y packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g < 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with Al and 24% when packed with PP.

• Polymer(Korea)
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• v.29 no.2
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• pp.127-134
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• 2005

The relationships among mechanical properties, rheological properties, and morphology by reactive extrusion based on commingled pckaging film wastes contains polypropylene (PP) pckaging film system [PP/polyethylene (PE)/aluminum (Al)/poly(ethylene terephthalate) (PET)] and Nylon packaging film system[Nylon/PE/linear-low density polyethylene (LLDPE)] were investigated to improve the compatibility and toughness of these wastes using various compatibilizers such as ethylene vinylacetate (EVA), styrene-ethylene/butylene-styrene triblock copolymer (SEBS), styrene-ethylene/butylene-styrene-graft-maleic anhydride copolymer (SEBS-g-MA), polyethylene-graft-maleic anhydride (PE-g-MA), polypropylene-graft-maleic anhydride (PP-g-MA) , polyethylene-graft-acrylic acid (PE-g-AA) and polypropylene-graft-acrylic acid (PP-g-AA). Compared with simple melt blend system, the blends showed improvement of about $50\%$ increase in physical properties when SEBS and EVA were added. However, SEBS-g-MA thermoplastic elastomer which is highly reactive with amine terminal group of nylon, resulted in about $200\%$ increase in impact strength. This compatibilization effect resulted from the increase of interfacial adhesion and the reduction of domain size of dispersed phase in PP/Nylon blend system.

• Korean Journal of Materials Research
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• v.9 no.7
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• pp.724-734
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• 1999

The adhesion characteristics of the thermoplastic resins such as PE, PP PVC, PET and PS were investigated on the surfaces of conventional steel (SS41), steel (SS41P) treated with ultrasonic waves and the SS41P coated with several ceramic powders (SS41PC) by the plasma spray. Alumina (Al$_2$O$_3$), alumina titania (Al$_2$O$_3$95%, TiO$_2$ 5%) and zirconia yttria (ZrO$_2$ 95%, $Y_2$O$_3$5% ) were used for the materials plasma spray The morphologies, surface hardness, surface roughness, and contact angles on SS41, SS41P, and SS41PC were examined. The tensile shear strength and peel strength of the polymers which were attached to the surfaces of ceramics coated on SS41P also were measured. The tensile shear strength and peel strength of polymers adhered to ceramic surface coated on steel were found to be stronger than those of conventional steel. The tensile shear strength and peel strength of the polymers adhered on the surfaces of ceramics coated steel increased in the following order PE > PET > PP > PS > PVC. The high adhesion strength of PE may be attributed to the surface roughness and its anchor effect on the ceramic surface.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.30-36
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• 1999

Physical analysis of some composite films of outer packaging at process cheeses in Korea is as following. In comparison with four composite films, tensile strength is $72.2{\mu}PET/PVDC/PE/AL-vac/PE\;film\;MD9.55kg/15mm,\;TD8.95kg/15mm>79.3{\mu}PET/PVDC/L-LDPE\;film\;MD5.37kg/15mm,\;TD5.01kg/15mm>96.9{\mu}PE/PVDC/PE\;film\;MD5.42kg/15mm,\;TD4.73kg/15mm>61.6{\mu}PVDC/PE/AL-vac/CPS\;film\;MD4.65kg/15mm,\;TD4.22kg/15mm$. Water vapor transmission is $72.2{\mu}PET/PVDC/PE/AL-vac/PE\;film\;0.41g/m^2{\cdot}24hr>79.3{\mu}PET/PVDC/L-LDPE\;film\;3.77g/m^2{\cdot}24hr>96.9{\mu}PE/PVDC/PE\;film\;3.81g/m^2{\cdot}24hr>61.6{\mu}PVDC/PE/AL-vac/4.91g/m^2{\cdot}24hr$. Gas transmission $O_2:N_2:CO_2$ is $72.2{\mu}PET/PVDC/PE/AL-vac/PE\;film\;1.81:0.74:4.2cc/m^2{\cdot}24hr{\cdot}atm>79.3{\mu}PET/PVDC/L-LDPE\;film\;13.4:6.4:34.2cc/m^2{\cdot}24hr{\cdot}atm>96.9{\mu}PE/PVDC/PE\;film\;15.3:7.1:42.0cc/m^2{\cdot}24hr{\cdot}atm>61.6{\mu}PVDC/PE/AL-vac/CPS\;film\;25.3:12.5:59.3cc/m^2{\cdot}24hr{\cdot}atm$ each other. And for preservation this were sealed to filths $N_2,\;CO_2$ gas or defilling ai (vacuum type) in the packaging and reserved less than $10^{\circ}C$ at refrigerator.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.63-73
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• 2011

Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at $5^{\circ}C$ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at $5^{\circ}C$, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in $L{\cdot}b$/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at $5^{\circ}C$, the volume was 243 mL, but storage at $20^{\circ}C$ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at $5^{\circ}C$ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at $5^{\circ}C$. However, due to small package Kimchi's fast consumption system, the appropriate choice of packaging material must consider the product's turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.207-214
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• 2012

In this study, cabbage ($Brassica$ $oleracea$ var. $capitata$) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of $4^{\circ}C$. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material's condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.62-67
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• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• Analytical Science and Technology
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• v.32 no.6
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• pp.243-251
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• 2019

Microplastics (MP) are found in large quantities in the oceans, posing a major threat to the ecosystem. In Korea, MPs have been reported to be detected in sea salts. In order to analyze MPs, information on their composition, size, and shape is required. FT-IR microscopy is used frequently to measure sizes larger than 20 ㎛. Recently, however, Raman microscopy, which can analyze ultrafine plastics below 20 ㎛, has been applied extensively. In this study, 10.0 g samples of commercially available salts were dissolved and filtered through a 45 ㎛ mesh filter with a size of 25.4 mm × 25.4 mm. These filtered samples were then analyzed by both FT-IR microscopy and Raman microscopy. A total of four MPs, including three polyethylene (PE) of size 70-100 ㎛ and a polypropylene (PP) of size 170 ㎛, were detected by FT-IR microscopy, while 10 MPs, including nine PE of size 10-120 ㎛ and one polystyrene (PS) of size 40 ㎛, were detected by Raman microscopy. Approximately, 1,000 MPs/kg was estimated, which was almost two times higher than the previous reported levels (~550-681 particles/kg in sea salts); this is because Raman microscopy can detect much smaller MPs than FT-IR microscopy. A total of 113 particles were found using Raman microscopy: Carbon (35, 31.5 %), minerals (28, 25 %), and glass (16, 14.4 %) were dominant, forming around 70% of the total, but MPs (10, 8.8 %) and cellulose (5, 4.5 %) were also found. Raman microscopy has great potential as an accurate method for measuring MPs, as it can measure smaller size MPs than FT-IR microscopy. It also has a reduced sample preparation time.

• Analytical Science and Technology
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• v.35 no.3
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• pp.116-123
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• 2022

Polymer bags, metallic canisters, and glass bottles have been used as containers for analyzing the volatile organic compounds (VOCs) in air. In this study, various sampling containers were compared to investigate the short-term stability of VOCs, that is, from the time they are sampled to the time they are analyzed. Polyvinyl fluoride (PVF), polypropylene (PP), polyester aluminum (PE-Al) bags, canisters, and glass bottles were used as sample containers. A 100 nmol/mol standard gas mixture of benzene, toluene, ethylbenzene, m-xylene, styrene, and o-xylene was used for the VOC comparison. Changes in the concentrations of samples stored for 10~20 day in each container were measured using a thermal desorption-gas chromatograph-flame ionization detector (TD-GC-FID). As a result, VOCs stored in a canister and two kinds of amber glass bottles have shown immaterial decreases in concentration in one week, and more than 80 % of the initial concentration was maintained for two weeks. In the case of polymer bags, the concentration of all VOCs, except benzene and toluene, were remarkably decreased below 70% of the initial concentration in one day. Particularly, ethylbenzene, xylene, and styrene have shown dramatic decreases in concentration below 30 % of the initial concentration in all polymer bags in one day.