• Asian-Australasian Journal of Animal Sciences
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• v.29 no.12
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• pp.1782-1789
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• 2016

This study evaluated the effect of vacuum and modified atmosphere (40% $CO_2+60%$ $N_2$, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at $2^{\circ}C$. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.272-277
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• 2009

In this research, three dimensional mathematical models were developed to predict the shelf life of tofu packaged in a semi-rigid plastic container. A model combining oxygen transfer through the package and oxygen consumption within the package was considered. According to the results, the model simulations estimated that the number of microorganisms in the filled water was higher than that in the tofu, suggesting the shelf life of packaged tofu was not affected by the number of microorganisms in the tofu product, but rather by the number of organisms in the filled water. Additionally, the effects of the physical properties of the packaging material, such as oxygen permeability through the package, oxygen diffusion coefficient, the initial oxygen concentration in the filled water, and the depth of the filled water in the packaged tofu, were also observed.

• Food Science and Preservation
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• v.6 no.1
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• pp.16-22
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• 1999

Microbial populations (total bacteria, lactic acid bacteria and coliforms), TBA, VBN and POV were investigated for evaluating the shelf life of pork loins gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. POV, TBA and VBN values were higher in the air-contained samples than in the vacuum-packaged samples. In conclusion, the combination of gamma-irradiation and vacuum-packaging could extend the shelf life of chilled pork loin.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.293-299
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• 1988

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

• Journal of information and communication convergence engineering
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• v.15 no.4
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• pp.232-236
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• 2017

A digital vacuum pressure sensor is designed, fabricated, and characterized using a packaged MEMS analog Pirani gauge. The packaged MEMS analog Pirani gauge requires a current source to heat up a heater in the Pirani gauge. To investigate the feasibility of digitization for the analog Pirani gauge, its implementation is performed with a zero-temperature coefficient current source and microcontroller that are commercially available. The measurement results using the digital vacuum pressure sensor showed that its operating range is 0.05-760 Torr, which is the same as the measurement results of the packaged MEMS analog pressure sensor. The results confirm that it is feasible to integrate the analog Pirani gauge with a commercially available current source and microcontroller. The successful hybrid integration of the analog Pirani gauge and digital circuits is an encouraging result for monolithic integration with a precision current source and ADCs in the state of CMOS dies.

• Proceedings of the IEEK Conference
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• 2000.11b
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• pp.21-24
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• 2000

This paper introduces the design and implementation of a Ku-band 5-bit monolithic phase shifter with a ceramic package. The 5-bit phase shifter MMIC was designed and fabricated by using GaAs MESFET switches. The packaged phase shifter demonstrates a phase error less than 11.3 $^{\circ}$ RMS and an insertion loss variation less than 1.0㏈ RMS for 13∼15㎓. For all 32 states, an insertion loss is measured to be 12.2${\pm}$2.2㏈, an input return loss more than 5.0㏈, and an output return loss more than 6.2㏈ from 13㎓ to 15㎓. The chip size of the 5-bit phase shifter MMIC is 2.35${\times}$1.65mm$\^$2/ including digital control circuits. The size of the ceramic packaged phase shifter is 7.2${\times}$6.2mm$\^$2/.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.19-27
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• 1995

The 2-packaged polyurethane coatings were synthesized, blending pheylmodified polyesters(of which synthetic methods were reported in the previous paper), Desmodur L-75(polyisocyanate wide1y used for coatings), wetting-dispersing agent, white pigment. etc. A variety of coating properties were tested for the coating treatment polyurethane coationgs. Compared with conventional 2-packaged polyure-thane coating, abrasion resistance and lightness index difference of the ones synthesized in the present work were somewhat decreased, but the coating properties such as hardness, gloss specular, cross hatch adhesion. etc. were improved. Especially, resistance against chemical reagents and salt were strikingly improved. In addition. the coationgs had short drying time and long pot-life. This shows that the coationgs are appropriate for rapid drying coatings.

• Journal of the Semiconductor & Display Technology
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• v.14 no.3
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• pp.57-60
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• 2015

Electric power in large devices is controlled by digital circuits, such as switching mode power supply. This kind of power circuits require accurate current sensor for power distribution. We studied characteristics of shunt resistor, which has many advantages for commercial application compared to Hall-effect current sensor. We applied ceramic package to the shunt resistor. Ceramic package has good thermal conductivity compared to plastic package, and this point is important for space requirement in Printed Circuit Board (PCB). Another advantage of the ceramic package is that surface mount technology (SMT) can be used for production. Our experimental results showed that the ceramic packaged resistor showed about 50% lower temperature than the plastic packaged one. Burning point and frequency characteristics are also discussed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.1
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• pp.33-40
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• 1997

The microbial growth of fresh, vacuum packaged, cook-in-bag uncured beef patties was determined in two film structures, a commercial (PE/EVOH), and super barrier ($SiO_2$ coated polyester) material. Packaged samples were cooked to internal temperature of 71 and $82^{\circ}C$ for 30 minutes, and stored in temperature abused ($23{\pm}2^{\circ}C$) and refrigerated storage ($4-6^{\circ}C$). Barrier properties had a significant effect (p<0.001) on aerobic and mesophilic growth in the abused condition. Cooking temperatures had a statistically significant effect (p<0.05) on aerobic growth in the refrigerated condition. The growth of anaerobes and psychrophiles were not significantly effected by either variables. Storage times had the most significant effect (p<0.001) for all groups of microorganisms. The physical properties of the commercial film (strength, thickness, and shrinkage) were changed after exposure to thermal treatment, while the super barrier package had actually no change.

• Korean Journal of Organic Agriculture
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• v.15 no.3
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• pp.277-290
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• 2007

This study has been analyzed an execution example of the life cycle assessment on the packaged bean-curd of P company, the first case of the regular life cycle assessment on the processed foods in Korea and considered on the significance and directions of the life cycle assessment on the foods. It is possible to divide the potential environmental impact through the life cycle of the bean-curd into six categories and analyze the environmental impact on the production, use and disposal phases of the product. The values of each environmental impact have been quantified from the strength of the potential impact fur the corresponding category of impact. In the future, it is expected that the result of the lift cycle assessment will be increasingly used fur many areas such as Climate Change Convention and ISO22000, etc. and it is required to promote a project to make database through the assessment on the individual corps or types of businesses for it from now on.