• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.261-272
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• 2014

Home appliances go through a couple of packaging stages from the plant to consumers. The primary packaging, inner packaging for each part, happens for protection after products leave the plant. The secondary packaging happens in the unit of product, ensuring cushioning packaging to protect products from movement. The final tertiary packaging is for transportation and delivery. Each stage of product packaging, however, costs a lot of money because of disposable packaging materials used in each stage including vinyl, tapes, Styrofoam, and corrugated cardboards. Discarded packaging materials also cause environmental problems. In an effort to come up with a measure to solve those problems, this study proposed a plan to minimize logistics costs with semi-permanent packaging materials to replace disposable ones including Styrofoam, vinyl, and corrugated cardboards in the stages of inner packaging, cushioning packaging, product unit-based packaging, and transportation. The study also developed a model to cut down logistics costs by reducing various packaging stages including the primary, secondary, and tertiary stage only to the secondary one through module-type products instead of the transportation- and delivery-type ones, as well as demonstrated the excellence of the study through numerical analysis.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.135-142
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• 2016

This paper describes an overview of the packaging industry in Korea. Packaging plays an important role to connect the dot between primary and secondary industry. Moreover, it performs the visual merchandising of product, resulting in synergetic effect with quality of merchandise. As more convergence of primary and secondary industry accelerates, packaging industry became more competitive as well as critical area. Korea Packaging Center (KOPACK) in Korea Institute of Industrial Technology (KITECH) has conducted the national market survey of packaging industry since 2010, biannually. Firstly, Korea packaging industry was categorized. For defining the Korea packaging industry, Korea Standard Industry Code (KSIC) is used to divide the group into wood, paper, plastic, glass, metal and packaging machinery. Based on these categories, the market size was estimated with survey of 2,180 packaging companies. In this study, the results of this survey are summarized, and the key trends of each category are described.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.402-408
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• 2016

Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature ($25^{\circ}C$), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual $30-{\mu}m$ thick polypropylene film bags of 500 g shiitake mushrooms inside a $40-{\mu}m$ low-density polyethylene bag. Carbon dioxide absorbent material [$Ca(OH)_2$] and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h, $O_2$ and $CO_2$ concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with $CO_2$ and/or moisture absorbents improved mushroom preservation and particularly reduced decay.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.1
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• pp.1-6
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• 2014

Properly designed plastic packages of fresh produce can preserve the quality by maintaining the optimal modified atmosphere (MA) at optimal low temperature conditions, but cannot do so at temperature abuse conditions in retail stage due to occurrence of injurious package atmosphere coming from imbalance between respiration and package gas permeation. Master packaging system consisting of a double-layered secondary package wrapping several individual (primary) packages has been proposed and applied recently to the commodities of sweet persimmon, king oyster mushroom, chestnut and strawberry. The master (secondary) pack is designed to be stored and distributed under chilled temperature, and then dismantled when moved to the retail display from the presale chilled storage. The master packaging system taking into consideration temperature dependence of produce respiration and package gas transfer was looked into with examination of its design variables to maintain the beneficial MA. Mathematical model was provided to help the design of master packaging system creating the desired MA. Its benefits of quality preservation and its limitations in practices of fresh produce marketing were discussed. Further research direction to extend the applicability of the produce master packaging system was presented.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.13-16
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• 2018

Powdered infant formula is susceptible to oxidation in the presence of oxygen. Even though the product is usually packaged in nitrogen atmosphere, the oxygen ingress through the package layer may occur in case of flexible pouches and affects the oxidation of the product. $O_2$ barrier of the package is thus important variable to protect the product from oxidative deterioration. $O_2$ barrier property was investigated for aluminum-laminated small pillow packs of $3.5{\times}17.5cm$. Storage temperature and combination of primary and secondary packages were evaluated as variables affecting the barrier for conditions of empty pouch flushed with nitrogen. Apparent oxygen transmission rate of the primary package exposed to air was $2.32{\times}10^{-3}mL\;(STP)\;atm^{-1}\;d^{-1}$ at $30^{\circ}C$ and its temperature dependence could be explained by activation energy of $28.5kJ\;mol^{-1}$ in Arrhenius relationship. The additional secondary package of nylon/PE film containing 20 primary packages was ineffective in modulating package $O_2$ transmission and was only marginally helpful when combined with oxygen scavenger. The same was true in suppressing the product oxidation when the primary package was filled with 14 g of the formula.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.452-458
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• 2010

This study aimed at improving the packaging technology of Yukwa to improve the quality and extend the shelflife using secondary packaging. After packaging the Yukwa using an OPP film, P2, P3, and P4 packaging materials were applied secondarily. Various films including (1) P1: OPP (oriented polypropylene), (2) P2: P1+OPP/LLDPE (linear low density polyethylene), (3) P3: P1+PET (polyethylene terephthalate)/NY (nylon)/CPP (cast polypropylene) and (4) P4: P1+PET/AL (aluminum)/NY/CPP (P4) were used for packaging Yukwa. The experiment was conducted at $25^{\circ}C$ for 12 weeks. P1 showed the highest acid value score (1.26 mg KOH/g), and P3 had the highest peroxide value score (32.91 meq/kg) among all packaging groups. Nevertheless, these values did not exceed the guideline values of 2.0 g KOH/g and 40 meq/kg specified in the Korean food code. The overall color difference showed a tendency for decreasing Hunter 'L' values and increasing 'a' and 'b' values; however, no noticeable difference in the outer appearance was observed in any of the packaging treatments except in the P1 for greater than 10 weeks of storage. Some texture defects were observed in the Yukwa when the moisture contents dropped below 5%. The P4 packaging treatment had the lowest moisture permeability and showed the least rheological deterioration change, followed by P3 and P2. In conclusion, the use of a secondary packaging with less gas and moisture permeability was more effective for maintaining the quality and extending the shelf-life of Yukwa than other types of packaging material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1087-1093
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• 1996

Current processing and packaging of anchovy sauce was reviewed and a new method of anchovy sauce processing was proposed for standardized production and quality management. The proposed procedure for liquid type anchovy sauce involves mixing of anchovy fishes and salt(20%), stored aging and fermentation under controlled temperature condition, filtration/centrifuge, secondary fermentation and filtration of residue added with brine solution, combining of first and second filtrates, packaging into container, and pasteurization. Treatment of residue waste was also considered.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.11a
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• pp.114-117
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• 2003

본 연구에서는 계산을 통해 나온 Sn-Ag-Cu 삼원계 공정점(Sn-3.7Ag-0.9Cu)을 바탕으로 그 근처의 응고경로가 다른 6가지 조성(Sn-4.6Ag-0.4Cu, Sn-4.9Ag-1.0Cu, Sn-3.9Ag-1.3Cu, Sn-2.2Ag-1.2Cu, Sn-2Ag-0.7Cu, Sn-2.7Ag-0.3Cu)에 대한 솔더합금의 미세조직을 관찰하였다. 응고경로는 $L\;\rightarrow\;L+Primary\;\rightarrow\;L+Primary+Secondary\;\rightarrow\;Ternary\;Eutectic+Primary+Secondary$로 되며 6가지 경우를 예상할 수 있다 솔더합금의 미세조직은 느린 냉각으로 인하여 빠른 냉각, 보통 냉각에 비해 상대적으로 커다란 $\beta-Sn$ dendrite를 보였고 $Ag_3Sn,\;Cu_6Sn_5$과는 다르게 $\beta-Sn$는 약 $30^{\circ}C$의 과냉(DSC분석)이 존재하게 되어 Sn-4.6Ag-0.4Cu의 경우에는 $Ag_3Sn$상이, Sn-2.2Ag-1.2Cu의 경우에는 $Cu_6Sn_5$가 과대성장을 하였다. 솔더의 기계적 특성을 살펴보고자 Cu 기판위에서 각 조성의 솔더볼을 솔더링한 후 다양한 냉각 속도를 적용하여 reflow 솔더링을 하고 솔더/기판 접합에 대한 전단 강도 시험을 실시했다. 냉각 속도가 빠를수록 $\beta-Sn$의 dendrite가 미세해져서 높은 전단 강도를 보였고 6가지 조성의 솔더볼중 공정조직 분율이 낮은 Sn-2Ag-0.7Cu 조성의 경우에서 낮은 전단 강도가 나타났다.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.11a
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• pp.22-26
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• 2003

Electrical conductivity of the oxidized MWNT(Multi walled nanotubes)/polymer composites were investigated with respect to various oxidative conditions of acid concentration, treatment temperature, and treatment time. To remove the impurities existing in MWNT-deposites, liquid-phase oxidation was performed using the $HNO_3/HSO_4$ mixtures. Secondary effects occurred by the oxidation of MWNTs such as the damages of MWNTs and the introduction of functionalities were analyzed through measuring FT-IR, TEM, and zeta potential, All the oxidized NWNTs were functionalized with carboxylic groups and the conditions of oxidation of the MWNTs could have a certain influence on the degree of functionalization, damages, and dispersion of the MWNT. The electrical properties of MWNT composites strongly depend on the oxidative conditions of MWNTs. The conductivity of the composites filled with the proper oxidized MWNT showed the highest percolation threshold.