• Textile Coloration and Finishing
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• v.11 no.2
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• pp.27-37
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• 1999

Polypropylene(PP) films were treated with plasma glow discharge to produce peroxy radicals on the surfaces. The peroxy radicals formed on the PP film surfaces were subsequently used for the graft polymerization of acrylic acid and acrylamide in an aqueous solution by heating, respectively. Introduction of acrylic acid and acrylamide on the PP film could be confirmed by the observation of carbonyl and primary amine absorptions based on carboxylic acid and amide, respectively. And introduction of functional group could be confirmed by weight analysis and ESCA. The water contact angle(90$^{\circ}$) of PP film was constant, irrespective of elapsed time, while plasma-treated and functional monomer-grafted PP films were slowly increased with elapsed time, showing the rearrangement of surface polar groups in air condition. The water contact angle$(90^\circ)$ of PP film was decreased by the plasma treatment$(56^\circ)$ and further decreased by the grafting of acrylic acid$(34^\circ)$ and acrylamide$(37^\circ)$, indicating increased hydrophilicity of the modified surfaces. The water contact angle of plasma-treated PP film increased a little as time elapsing. The half-life periods of surface voltage on acrylic acid-(31sec) and acrylamide-grafted PP(42sec) were significantly decreased when compared to those on PP(950sec) and plasma-treated PP film(241sec). In the experiments using acid, basic and disperse dyes, absorbance and $\Delta{E}$ values of functional monomer-grafted PP films were significantly increased than that of oxygen plasma-treated one.

• Food Science and Preservation
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• v.22 no.5
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• pp.623-628
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• 2015

Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at $5^{\circ}C$ for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.

• Elastomers and Composites
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• v.56 no.4
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• pp.217-222
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• 2021

In this study, random polypropylene (rPP) was compounded with two of monoglycerides, namely, glyceryl monolaurate (GML) and glyceryl monostearate (GMS), as antifogging agents to improve its antifogging performance. rPP film samples were prepared by a film-casting method using a three-roll casting machine after melt blending through a twin screw extruder. With an increase in the monoglyceride content, the melt flow index for rPP films with GML and GMS increased, and their yield strength decreased. The incorporation of GMS in rPP was proven to be more effective in improving its physical properties than was rPP with GML. When GML and GMS were separately added to the rPP film at contents of more than 1 phr and more than 5 phr, respectively, the film exhibited antifogging performance.

• Transactions on Electrical and Electronic Materials
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• v.12 no.3
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• pp.110-114
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• 2011

Polymeric films of high chemical stability and mechanical strength covered with a thin metallic film have been extensively used in various fields as electric and electronic materials. In this study, we have chosen polypropylene (PP) as the polymer due to its outstanding chemical resistance and good creep resistance. We coated thin nickel film on PP films by the electroless plating process. The surfaces of PP films were pre-treated and modified to increase the adhesion strength of metal layer on PP films, prior to the plating process, by an environment-friendly process with atmospheric plasma generated using dielectric barrier discharges in air. The surface morphologies of the PP films were observed before and after the surface modification process using a scanning electron microscope (SEM). The static contact angles were measured with deionized water droplets. The cross-sectional images of the PP films coated with thin metal film were taken with SEM to see the combined state between metallic and PP films. The adhesion strength of the metallic thin films on the PP films was confirmed by the thermal shock test and the cross-cutting and peel test. In conclusion, we made a composite material of metallic and polymeric films of high adhesion strength.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1349_1350
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• 2009

Thin films of pp(ST-Co-VA) were fabricated by plasma deposition polymerization (PVDPM) technique. Properties of the plasma polymerized pp(ST-Co-VA) thin films were investigated for application to semiconductor device as insulator. Thickness, dielectric property, composition of the pp(ST-Co-VA) thin films were investigated considering the relationship with preparation condition such as gas pressure and deposition time. In order to verify the possibility of application to organic thin film transistor, a pentacene thin film was deposited on the pp(ST-Co-VA) insulator by vacuum thermal evaporation technique. Crystalline property of the pentacene thin film was investigated by XRD and SEM, FT-IR. Surface properties at the pp(ST-Co-VA)/pentacene interface was investigated by contact angle measurement. The pp(ST-Co-VA) thin film showed a high-k (k=4.6) and good interface characteristic with pentacene semiconducting layer, which indicates that it would be a promising material for organic thin film transistor (OTFT) application.

• Journal of Electrical Engineering and Technology
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• v.6 no.6
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• pp.836-841
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• 2011

Plasma polymerized methyl methacrylate (ppMMA) thin films were deposited by plasma polymerization technique with different plasma powers and subsequently thermally treated at temperatures of 60 to $150^{\circ}C$. To find a better ppMMA preparation technique for application to organic thin film transistor (OTFT) as dielectric layer, the chemical composition, surface morphology, and electrical properties of ppMMA were investigated. The effect of ppMMA thin-film preparation conditions on the resulting thin film properties were discussed, specifically O-H site content in the pMMA, dielectric constant, leakage current density, and hysteresis.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.1-9
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• 2009

A lot of research has been made over the recent decade to develop testing packages with antimicrobial properties to improve food safety. In this study, a new method, experimental device and technology for environmental corresponding packages of polypropylene (PP) film has been developed to provide effective temperature buffering during the transport/long-term storage of grains or foodstuffs from the supplier to the market. This quantitatively optimized mixing system enabled to produce PP films with the 700$\sim$1,400d (width;1.5$\sim$3mm, thickness;0.01$\sim$0.5mm). In the whole mixing systems, the finely-granulated inorganic illite and PP virgin chip for master batch (M/B) chip was calculated by digital measurement methods, and then the M/B chip for PP film was adapted through a air jet and PP grinding method. The prepared PP film was characterized with tensile strength and elongation, far infrared radiation (FIR) emissivity, antimicrobial activity and deodorization properties. The results revealed that the two differently grain-sized illite could be show homogeneously dispersed on PP chip surface, and as the increasing of illite content, the FIR emissivity and the anion emission rate of film was increasingly improved. In both of 325 and 1,500 mesh-sized illite contained PP chip, of course the antimicrobial activity was good. But the ultimate deodorization rate for ammonia gas of PP film were found to be approximately the same.

• 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.

• Food Science and Preservation
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• v.10 no.3
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• pp.284-287
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• 2003

This study was earned out to develop storage method for the keeping freshness with various packing film(Wrap, PE, PP and AF) and storage temperature(l, 3 and 6$^{\circ}C$) of Pholiota adiposa(CBPM-no6) mushroom. The rate of weight loss packed with Wrap film was 3.17％, but AF film was 1.08％ after 18days. As the storage periods, lightness and yellowness of mushroom packed with PE, PP and AF were slightly increased, while Wrap film was decreased. The color of original raw mushroom preserved 3days using Wrap film and 18 days using PE, PP and AF. As storage temperature high, the rigidity of mushroom decreased. Rigidity of mushroom packed with AF film was less change compared with the other film. Freshness degree of mushroom(refer to Minamide method) could preserve for 3 days using Wrap, 6 days using PE, 9 days using PP and 15days using AF film at 1$^{\circ}C$.