• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.6
• /
• pp.900-904
• /
• 2002

The duration of spatial memory in cattle is potentially important for grazing management. The ability of livestock to remember the location of food patches may lead to uneven range use. In this experiment, how long cattle are able to remember food locations was determined. Six steers were used to conduct this study in a pasture with an 8 row by 8 column grid of 64 plastic containers 5 meters apart. Four randomly chosen containers were loaded with feed pellets. All steers were trained to find the loaded locations until a minimum of empty containers were visited. After this initial training, each steer was tested at 5, 10, 20 and 48 days post-training. Total number of visits (TV), number of containers visited (NC), the ratio of loaded containers (LC) to NC were recorded. Once the steers learned the locations of loaded containers NC did not increase with time since last training up to 48 days (p>0.05). Logarithmic transformation of NC (LNC) was 0.70 and 0.80 for the control and 48 day treatments, respectively. Steers were equally efficient in locating containers with feed. The steers also showed that their ability in locating food was much better than expected by chance (Z>1.62). Findings of the present study do not suggest using spatial memory decay as a tool to promote better grazing distribution. Because steers remembered food locations accurately for at least 48 days.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.5 no.2
• /
• pp.31-37
• /
• 1999

To enhance antibiotic function of plastic containers, many methods have been applied. Most of the methods utilize antibiotic properties of antibiotic substances such as silver containing chemicals. Sometimes antibiotic substances are used without long term stability test as food container additives. Basically, this kind of methods is not safe since it is based on the antibiotic properties of the material itself and hence direct contact between food and container additives is unavoidable to obtain antibiotic effect. In this paper, a new concept of information templation was applied to make food containers with antibiotic function. It has been known recently that water memorize informations and this information could be tempelated to other materials through appropriate methods. One of the participating company developed this method to template informations onto plastic materials. Food containers were produced using this plastic chips and experimental results showed that antibiotic functional information temptation method is effective for practical application. Results and discussions are reported in this paper.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.1
• /
• pp.80-85
• /
• 2004

This study was performed to provide basic quality characteristics data of Kimchi by storage containers that will be applied for Kimchi storage container development of new material. In all storage containers, pH was decreased with increased storage days, while acidity was increased with increased storage days, The changes of pH and acidity by storage containers were alumina < stainless < bio < plastic. Salt content was same to all containers. In all storage containers, reducing sugars of Kimchi at first were 22.65${\pm}$0.04$\^$a/ mg/mL. But as these of alumina, stainless, bio and plastic at storage after 31 days were 11.18${\pm}$0.15$\^$a/ mg/mL, 5.39${\pm}$0.02$\^$b/, 3.74${\pm}$0.10$\^$c/, and 3.14${\pm}$0.02$\^$d/ mg/mL, respectively. The hardness, cohesiveness and gumminess of Kimchi by storage containers decreased with increased storage days. And the changes ratio of these were alumina < stainless < bio < plastic. The desirable organoleptic characteristic such as sourness, fresh cabbage taste and firmness were long time maintained at alumina container A significant evidence was detected that the alumina container showed less quality change than that of bio, stainless and plastic containers as storage days increased.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.249-257
• /
• 2013

This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were $1.09{\times}10^8$ $CFU/m{\ell}$ at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were $1.42{\times}10^{10}$, $9.13{\times}10^9$, $4.93{\times}10^9$ and $7.46{\times}10^9$ $CFU/m{\ell}$, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.

• The monthly packaging world
• /
• s.355
• /
• pp.102-110
• /
• 2022

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.223-229
• /
• 2010

Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.12 no.2
• /
• pp.41-51
• /
• 2004

Recycled plastic containers, so-called 'Tarai' in Korea which are often used as food containers, were collected from 23 domestic manufacturers. Then, their components were analyzed to find out whether they are safe for the use of food-contact material, to meet the standards and specifications of Korean hygienic regulations, the 'Food Code.' The components of the material were analyzed by using Fourier Transform-Infrared (FT-IR), Differential Scanning Calorimeter (DSC), and Elementary Analyzer (EA). The analysis of the FT-IR and the DSC showed that the main component of the samples was polyethylene. Furthermore, the analysis of the EA for 'Tarai' sample revealed the same ratio of C and H elements as in the case of polyethylene which was 1 to 2. Phenol and formaldehyde were not detected in all the samples. As for the antioxidant tests, Irganox 1010, Irganox 1076 and Irganox 1330 were detected in various samples. With regard to the material test for heavy metals, 7 out of 23 samples exceeded the limit value of 100 mg/kg in lead contents. No standard and specification is yet prescribed in the 'Food Code' for the material of 'Tarai' as plastic containers for food. This study suggests that the use of 'Tarai' as a food container should be strictly controlled.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.216-220
• /
• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Korean Journal of Human Ecology
• /
• v.19 no.1
• /
• pp.167-177
• /
• 2010

This study examined consumer perception and use on labeling of cooking utensils made of plastic and glass to get information about improving the labeling. The data were collected from 505 adults in Seoul, Busan, Daegu, Daejeon, Incheon, and Gwangju. The data were analyzed by SPSS Windows V.14.0. Frequencies, t tests, one-way analysis of variance, and Duncan's multiple range tests were carried out. Many respondents checked off 'precautions in use' more than any other notice when they purchased the cooking utensils made of plastic and glass. Respondents were dissatisfied with the letter size and intelligibility of foreign language on the labeling. Most respondents preferred 'tag' for most cooking utensils made of plastic and glass. In addition, on necessity of precautions for each category of plastic cooking utensils, frying pans, plastic baskets, plastic water buckets, plastic seasoning bottles, the frying pan showed the highest need for 'do not place close to the fire'. Plastic cups and plastic containers showed the highest in 'whether utensils could be used in the microwave oven and accompanying precautions', and plastic cutting board showed the highest in 'matters relating to washing before use.' In the case of cooking utensils made of glass, 'precaution on shock' was the highest for glass cups and mugs and 'whether utensils could be used in the microwave oven and accompanying precautions' was the highest for glass pans, dishes and containers.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.5 no.2
• /
• pp.42-58
• /
• 1999

Packaging materials and articles that are used in food contact applications can transfer constituents in the foodstuffs. This kind of risk of possible health hazards to consumers has been generally recognized for a long time with the consequence of establishing corresponding food regulations in most developed countries. However, the language of these laws, their interpretation, and their level of enforcement vary from country to country. Accordingly, the actual migrating levels from packaging materials can be varied depending on the migration testing methods as prescribed in the national legislation in each countries. Therefore, there are needs of elimination of non-tariff trade barriers raised by sanitary and phytosanitary or technical measures under the Final Act of the UR Agreement. In this connection, the EU and USA are currently in an ongoing process of legislation harmonization to overcome potential barriers to free trade. In general, regulations governing component transfer in the USA are more complicated and comprehensive than similar regulations in Europe. In future, standard migration testing procedures for microwave heat susceptor materials and for the use of fatty food simulant should be established and also harmonized among countries. The objective of this investigation is to compare the current regulations for migration testing for plastic containers and packaging materials in USA, EU and Korea or Japan. For those regulations, Korean standards are required to be kept up with the international standards. By doing this, the related Korean regulation could be amended along with the worldwide progress for harmonization.