• Journal of Pharmaceutical Investigation
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• v.16 no.1
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• pp.8-11
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• 1986

There have been many difficulties in utilization of polyethylene (PE) container for volatile ingredients because of its high permeability. We selected glycol-modified polyethylene terephthalate (PETG) lately being used and evaluated the stability of 0.5% chlorobutanol solution for PETG. We used PE bottle, glass flask and rubber stoppered vial for comparison and assayed chlorobutanol contents of the samples stored at various temperatures for nine weeks by HPLC method. The results indicated that the stability of chlorobutanol in PETG container was almost similar to that in glass flask, and was superior to that in PE bottle and rubber stoppered vial.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.73-77
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• 2022

The shelf life of oysters Crassostrea gigas, in two different types of packaging containers, polyethylene (PE) and polyethylene terephthalate (PET), was determined by evaluating the pH, glycogen and soluble protein content, turbidity, and viable cell count. After 7 days of storage, the pH of the packing water in the PE container decreased to 5.88, while the pH in the PET container decreased to 6.03. In the PE container, the glycogen content of the oysters decreased by 0.85 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,927.21 mg/100 g and 3.24 McF, respectively. In the PET container, the glycogen content of the oysters decreased by 0.96 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,674.75 mg/100 g and 0.98 McF, respectively. The reaction rate constants (K) were as follows: glycogen content, -0.18 (PE) and -0.10 (PET); soluble protein content, 0.29 (PE) and 0.26 (PET); and turbidity, 0.41 (PE) and 0.06 (PET). These results suggested that PET can be used as a new packaging container material for raw oysters because the quality is maintained and it offers more convenient handling during distribution.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Applied Chemistry for Engineering
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• v.9 no.6
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• pp.889-893
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• 1998

In this research, mathematical models for predicting the shelf life of packaged tofu in a polyethylene container were developed. Transfer of oxygen in air through the package and then diffusion of oxygen into the filled water and the tofu with the simultaneous oxygen consumption by micoorganisms were studied. The results of simulation showed that the increase of microorganisms in the filled water was more than that in tofu. As a result, it turns out that the shelf life of packaged tofu was not determined by the number of microorganisms in the tofu, but by that in the filled water. Additionally, the effects of physical properties of packaging material and packaged materials, such as the oxygen permeability of packaging material, oxygen diffusion coefficient and the initial oxygen concentration in filled water, and the depth of the filled water, on the shelf life of packaged tofu, were observed.

• Journal of the Korea Convergence Society
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• v.13 no.1
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• pp.149-160
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• 2022

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1817-1825
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• 2020

Background: Cosmic ray-induced particles can lead to failure of semiconductors packaged for export during air transport. This work performed MCNP 6.2 simulations to optimize shielding against neutrons and protons induced by cosmic radiation Methods and materials: The energy spectra of protons and neutrons by incident angle at the flight altitude were determined using atmospheric cuboid model. Various candidates for the shielding materials and the geometry of the Unit Load Device Container were evaluated to determine the conditions that allow optimal shielding at all sides of the container. Results: It was found that neutrons and protons, at the flight altitude, generally travel with a downward trajectory especially for the particles with high energy. This indicated that the largest number of particles struck the top of the container. Furthermore, the simulation results showed that, among the materials tested, borated polyethylene and stainless steel were the most optimal shielding materials. The optimal shielding structure was also determined with the weight limit of the container in consideration. Conclusions: Under the determined optimal shielding conditions, a significantly reduced number of neutrons and protons reach the contents inside the container, which ultimately reduces the possibility of semiconductor failure during air transport.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Nuclear Engineering and Technology
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• v.53 no.12
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• pp.4137-4141
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• 2021

As NPPs continue to operate, liquid waste continues to be generated, and containers are needed to store and transport them at low cost and high capacity. To transport and store liquid phase very low-level radioactive waste (VLLW), a container is designed by considering related regulations. The design was constructed based on the existing container design, which easily transports and stores liquid waste. The radiation shielding calculation was performed according to the composition change of barium sulfate (BaSO₄) using the Monte Carlo N-Particle (MCNP) code. High-density polyethylene (HDPE) without mixing the additional BaSO₄, represented the maximum dose of 1.03 mSv/hr (<2 mSv/hr) and 0.048 mSv/hr (<0.1 mSv/hr) at the surface of the inner container and at 2 m away from the surface, respectively, for a 10 Bq/g of ⁶⁰Co source. It was confirmed that the dose from the inner container with the VLLW content satisfied the domestic dose standard both on the surface of the container and 2 m from the surface. Although it satisfies the dose standard without adding BaSO₄, a shielding material, the inner container was designed with BaSO₄ added to increase radiation safety.

• Mycobiology
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• v.38 no.2
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• pp.137-143
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• 2010

The production of conidia of entomopathogenic Beauveria bassiana by solid-state fermentation was studied for the development of a biocontrol agent against aphid Myzus persicae. The optimal conditions for conidia production on polished white rice were 40% moisture content, $25^{\circ}C$ culture temperature, 2-day-old seeding culture grown in 3% corn meal, 2% rice bran, 2% corn steep powder medium, initial conidia concentration of $10^7$ conidia/g in the wet rice, 10% inoculum size, and use of a polyethylene bag as a container. The polyethylene bag containing inoculated rice was hand-shaken every 12 hr during fermentation. Using optimal conditions, the maximum conidia production obtained was 4.05 g conidia/100 g dry rice after 14 days of cultivation, a rate 2.83 times higher than conidia yield of pre-optimization.

• Applied Chemistry for Engineering
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• v.7 no.4
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• pp.726-734
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• 1996

This study was carried oui to find a proper heat storage material and iris container for the thermal energy recovery system of a vehichle. For this purpose, various phenomenon during phase change from solid to liquid and vice versa for three kind material, octahydrate barium hydroxide, naphthalene and acetamide, are experimentally investigated. Also three type material such as pyrex glass, polyethylene and cupper are tested the feasibility as being a container of heat storage material. From this experimental results, $Ba(OH)_2{\cdot}8H_2O$ showed high possibility as good storage media with condition of long life cycle and stable phase change, and cupper was found out as proper container of $Ba(OH)_2{\cdot}8H_2O$.