• Textile Coloration and Finishing
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• v.9 no.6
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• pp.18-25
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• 1997

The change of crystalline structure and mechanical properties of i-PP films which had before isothermally annealed at various temperature and times have been studied. The following results were abtain The crystallinity and crystallite size of the samples showed increasing above the annealing temperature of 13$0^{\circ}C$ and these are equilibrated after an annealing time of 30min. When the crystalline form was at annealling condition were below 13$0^{\circ}C$, 2min, subsequently achieving an $\alpha$, $\beta$ mixing form and at 13$0^{\circ}C$, 10min, the crystalline form entered an $\alpha$ form transition. It is achieved a typical $\alpha$ form at 15$0^{\circ}C$. The value of T'm was increasing until 13$0^{\circ}C$ but it was not founded at 15$0^{\circ}C$. The slopes which represented crystalline form in an Avrami plot differed from each other within the range of this experiment.

• FLOWER RESEARCH JOURNAL
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• v.19 no.4
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• pp.212-218
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• 2011

Edible flowers are harvested at the full bloom stage and distributed without floral stems, which makes the flower quality deteriorated quickly. Thereby, this study was carried out for selection of effective storage film at room temperature during the distribution of edible flowers. Edible flowers, snapdragon (Antirrhinum majus), pot-marigold (Calendula officinalis), sweet violet (Viola odorata), clove pink (Dianthus caryophyllus), wild pansy (Viola tricolor), nasturtium (Tropaeolum majus) were used to select the effective storage film at room temperature during the distribution, polyethylene (PE) film (0.03 mm), polypropylene (PP) film (0.03 mm). PP (LF10) film packing was very effective for longer shelf life for sweet violet, clove pink, and wild pansy. But, there were little different for pot-marigold and nasturtium. Wilting at sweet violet, clove pink, and wild pansy, and petal-soft rot and color break at nasturtium were appeared. Browning and rot were appeared to snapdragon.

• Polymer(Korea)
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• v.36 no.3
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• pp.302-308
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• 2012

The objective of this study is to investigate optimum reaction conditions for the grafting of poly($N$-vinyl- 2-pyrrolidone) (PVP) onto the surface of plasma-treated polypropylene film. The plasma treatment conditions were fixed as 200 W rf power, 6 LPM Ar flow rate, 30 sec treatment time, and 5 min exposure time after treatment. For graft copolymerization, we investigated the change of grafting degree with respect to reaction time, reaction temperature and $N$-vinyl-2-pyrrolidone concentration. Maximum grafting degree was obtained at the conditions of 6 h reaction time, $90^{\circ}C$ reaction temperature, and 40% $N$-vinyl-2-pyrrolidone concentration. The introduction of PVP was confirmed by ATR-FTIR, XPS, and SEM analysis.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.227-234
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• 2001

This study was conducted to determine the effects of microperforated film on the quality and shelf-life improvements of pork bellies during cold storage. Samples were stored for 14 days at 0$\pm$1$^{\circ}C$ and 55$\pm$10% r.h.. The packaging treatments were the unpackaged sample as control, the wrapped sampled with microperforated polypropylene film(MPF) and unperforated PP film(PPF), respectively. After 10 days, the counts of all kinds of microorganisms investigated tended to be the lowest in the control samples, and followed by MPF and PPF. The 'a' value for PPF was significantly lower than the values for control and MPF at 14 day. The 'L' values for MPF measured after 10 days were significantly lower than those of PPF and higher than those for control. After 4 days of storage, the 'b' values for PPF showed significantly lower than those of MPF. As storage time elapsed, percent weight loss was the highest in the control samples followed by those from MPF and PPF. Sensory analyses showed that MPF samples tended to be evaluated higher in all parameters than the control and PPF samples after 7 days. It is concluded that microperforated film wrapping can be used efficiently for maintaining the quality of fresh pork bellies during cold storage and retail display.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.733-737
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• 2015

For testing the ultraviolet (UV)-blocking property of functional films coated with Nano-$TiO_2$ particles, UV-Vis spectra of oriented polypropylene (OPP) films uncoated and coated with $TiO_2$ of 3% and 5% in Polyurethane (PU) and polyvinyl butyral (PVB)-Cellulose binders were measured. The result of UV-Vis analyses showed that the film coated with 5% $TiO_2$ in PVB binders had a significant effect on UV protection of 90% compared with the film uncoated. Also The result of The photodegradation of methylene blue (MB), OPP films coated with 5% in both PU and PVB binders had a high photocatalytic activity for MB degradation. To evaluate the effect of the developed functional film coated with Nano-$TiO_2$ particles, fresh soybean sprouts were used. Nano-$TiO_2$ coated film was observed to decompose the off-flavor produced by soybean sprouts within packages during distribution, but uncoated film did not. Therefore, Nano-$TiO_2$ coated film package could give the greatest effect in extending the shelf life of soybean sprouts.

• Journal of Bio-Environment Control
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• v.17 no.3
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• pp.226-230
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• 2008

A comparison was made of the effect of different packaging materials on storability of mixed sprout vegetables (alfalfa, broccoli, cabbage, radish, and red radish) stored at $8^{\circ}C$. They were packaged by several kinds of films that were 50 fm thickness low-density polyethylene film (PE 50), 50 fm thickness polypropylene film (PP 50), $50{\mu}m$ thickness ceramic film (CE 50), $25{\mu}m$ thickness ceramic film (CE 25), $10\sim13{\mu}m$ thickness polyethylene film (wrap), and polyethylene terephthalate box with ventilation hole (box). The fresh weight of mixed sprouts packaged with different materials decreased below to 2% except box packages that decreased around 7% compared with initial weight. The atmospheres that were developed inside the different materials during storage differed significantly. The carbon dioxide and oxygen concentration of packages were kept properly with 5% in CE 25, but the PE 50 and CE 50 treatments showed higher carbon dioxide and lower oxygen concentration. So the off-flavor of mixed sprouts was more severe in the PE 50 and CE 50 treatment. The ethylene concentration of packages showed lowest in box treatment, followed by PP 50, wrap and CE 25 treatment. The overall quality of mixed sprouts was lower in PE 50 and CE 50 than CE 25 treatment after 10 days storage, supposed to be resulted from highest ethylene concentration and lowest oxygen concentration. Conclusionally, the CE 25 film that showed below 1% fresh weight loss, 5% carbon dioxide, 5% oxygen and below 4 ppm ethylene concentration in package may be a proper packaging material for mixed sprout vegetables.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.245-251
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• 1972

In the present study, the relative effectiveness of BHA, ascorbic acid, and BHA+ascorbic acid on the rancidity development of potato chips in various conditions were examined. BHA, ascorbic acid, and their mixture (BHA 0.05%, As. A 0.1%, and BHA 0.05%+As. A 0.1% relative to the weight of the potato chips) were dissolved respectively in 95% ethyl alcohol and incorporated to potato chips in the form of atomized mist. When the potato chips were stored in a dark place at $33.0{\pm}0.5^{\circ}C$, BHA was very effective in retarding the rancidity development of the potato chips. Ascorbic acid showed some antioxidant activity, but it was less effective than BHA. When BHA and ascorbic acid were used together, the antioxidant activity of the mixture appeared to be primarily due to BHA. Irradiation of direct sunlight to the potato chips, which were covered with coloress transparent polypropylene films, reduced the antioxidant activity of BHA incorporated to them. Ascorbic acid appeared to lose its antioxidant activity completely under the same condition. BHA retained a considerable degree of antioxidant activity when yellow transparent polypropylene films were used to cover the potato chips. Ascorbic acid, however, kept little antioxidant activity even in this condition.

• Laser Solutions
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• v.17 no.3
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• pp.15-18
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• 2014

In this paper, we studied a machining method using a diffractive beam splitter (DBS) and multi- pulse repeated radiation for breathable film. We fabricated micro-grooves on polypropylene (PP) films using multi-pulse radiation and one-shot radiation (radiating pulses at once) and a DBS. In the result, width and depth of the PP film using multi-pulse repeated radiation were more precisely controllable. Therefore, this method can be applicable to in manufacturing breathable film precisely at a high speed.

• Korean journal of applied entomology
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• v.54 no.4
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• pp.369-374
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• 2015

Grapholita molesta (GM) has been considered as a major problem to apple and peach orchards. Mating disrupters have been applied to control the pest over the world as an Integrated Pest Management [IPM] tool. Various types of dispensers releasing mating disrupters have been developed with different formulation of wax, polyethylene tube and aerosol. In this study, the dispensers that were composed of ester waxes and polypropylene (PP) film were used as dispenser materials to analyze release pattern of GM pheromone compared with paraffin wax and polyethylene (PE) film. The release pattern in PP film group was consistent with time while PE film group irregular. Based on these results, Japan wax_PP film dispenser (Japan_PP) was manufactured and showed the mating disruption effect of 98% during 5months in peach orchard.