• The monthly packaging world
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• s.111
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• pp.72-73
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• 2002

• The monthly packaging world
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• s.224
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• pp.60-63
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• 2011

• The monthly packaging world
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• s.198
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• pp.44-49
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• 2009

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.63-73
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• 2006

The first packaging of Korean market milk dates back to July 1937 when Seoul Dairy Co-operative (Kyung Seong Dairy Co-operative in those days) used 1 hob (180 ml) glass bottles with either paper caps or cork caps. During 1945-1972, 2 hob (360 ml) glass bottles were produced, and iron caps and egret-shaped plastic film replaced the previously used caps. When there were insufficient numbers of milk bottles, other glass bottles such as soda drink bottles and beer bottles were used instead. Seoul Dairy Co-operative was the only dairy company existing in Korea until Nam Yang Dairy Co. Ltd was founded in March 1964, followed by Hae Tae Dairy Co. Ltd(Tae Han Food Public Corporation in those days) in 1969 and Mae-il Dairy Co. Ltd (Korea Dairy Company in those days) in May 1971. As many other dairy companies along with the above-mentioned companies were established, a variety of dairy products were packaged and marketed. In 1971 Seoul Dairy Co-operative first used triangular-shaped polyethylene film wrappers, and in 1972 Nam Yang Diary was the first company importing sterilized Tetra pak for the packaging of milk. Since 1974 rectangular shaped polyethylene film wrappers and plastic bottles were used. In 1977 the gable top carton pack made of paper was first introduced by Seo Joo Industry Co. Ltd, and its market share increased rapidly with gradual increase in its volume, from 180ml to 200ml, to 250ml, to 500ml and finally to 1,000ml, causing change in the volume of milk consumption. And in Sep. 1987 Pasteur market milk Co. Ltd. first used round type high density polyethylene bottle(body) with low density polyethylene cap of 245g, 490g and 980g volumes respectively.

• YAKHAK HOEJI
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• v.44 no.2
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• pp.135-140
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• 2000

Determination of Aconitum alkaloids in processed Buza (Cho-0, Salted Buza, Moist-heating Buza, Limed Buza), which had been prepared from the raw tubers of Aconitum chiisanenseb(Ranunculaceae), was established using visible spectrophotometry and high-performance liquid chromatography (HPLC) method especially for Aconitine analysis. Aconitum alkloids were reacted with tetra- thiocy-anatocobalt[II] complex ion to form a stable ion pair. The reaction product was insoluble in water but freely soluble in several organic solvents. 1.2-Dichloroethane was the best extracting solvent among the examined solvents. Spectrophotometry of Aconitum alkaloids at nax. 625 was carried out. The HPLC method for aconitine was carried out using Radial PAK-CN column with gradient solvent system by solvent mixture of acetonitrile and phosphate buffer (pH 3.0) at 4$0^{\circ}C$ and 254 nm. Linear relationship was found between absorbance response and concentration of aconitine in range of 0.45 mM~0.9 mM ($r^2$=0.9949) by spectrophotometry and 0.3 mM~1.2mM($r^2$=0.9983) by HPLC method. These methods have been found to be suitable and reproducible for routine analysis of Aconitum alkaloids and its pharmaceutical preparations.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.156-163
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• 1995

The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;35^{\circ}C$ for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at $4^{\circ}C$ from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were $7.93{\times}10^{-3},\;at\;20^{\circ}C,\;9.69{\times}10^{-3}\;at\;30^{\circ}C\;and\;13.4{\times}10^{-3}\;at\;35^{\circ}C$, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at $10^{\circ}C$, 16 months at $25^{\circ}C$ and 14 months at $25^{\circ}C$. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.