• Food Science of Animal Resources
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• v.31 no.6
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• pp.834-842
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• 2011

Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at $4^{\circ}C$ for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

• Proceedings of the KSME Conference
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• 2000.04a
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• pp.873-878
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• 2000

Semiconductor packaging technology is changed rapidly according to the trends of the micro miniaturization of multimedia and information equipment. For I/O limitation and fine pitch limitation, DIP and SOP/QFP are replaced by BGA/CSP. This is one of the surface mount technology(SMT). Solder ball is bumped n the die pad and connected onto mounting board. In ball bump formation, vacuum suction type ball alignment process is widely used, However this type has some problems such as ionization, static electricity and difficulty of fifo(first-input first-out) of solder balls. Seesaw type is reducing these problems and has a structural simplicity and economic efficiency. Ball cartridge velocity and ball aligned plate angle are Important variables to improve the ball alignment Process. In this paper, seesaw-type CSP solder ball loader is developed and the optimal velocity and plate angle are proposed.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.76-79
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• 2003

The characteristic of single wall carbon nanotube (SW-CNT) and herringbone nano fiber (HB-CNF) emitters was described. SW-CNT synthesized by arc discharge and HB-CNF prepared by thermal CVD were mixed with binders and conductive materials, and then were formed by screen-printing process. In order to obtain efficient field emissions, the surface treatment of rubbing & peel-off was applied to the printed CNT and CNF emitters. The basic structure of FED was of a diode type through fully vacuum packaging. Also, we proposed a new triode type of field emitter using a mesh gate plate having tapered holes and could achieve the ideal triode properties with no gate leakage currents.

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• Food Science and Preservation
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• v.16 no.2
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• pp.179-185
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• 2009

To develop an Enoki mushroom packaging method, mushrooms were stored at $1^{\circ}C$ for 12 days after passive MAP packaging(PM), vacuum packaging(VM), and gas flushing packaging(AM), after investigation of film thickness influences on respiration rates and gas compositions(LDPE films 20, 40, and 60 m in thickness were tested). Enoki mushrooms had respiration rates of 26.4 mL $CO_2/kg/hour$ at $0^{\circ}C$, 80.0 mL $CO_2/kg/hour$ at $10^{\circ}C$, 130.9 mL $CO_2/kg/hour$ at $20^{\circ}C$, and 130.9 mL $CO_2/kg/hour$ at $30^{\circ}C$. A film thickness of 20 m was chosen for further tests to maintain the oxygen concentration above the minimum growth level; the thinnest film offered a higher gas transmittance rate than did the thicker films. No anaerobic respiration was evident over 12 days of storage using any packaging method, with the exception of VM. AM, using a high concentration of $CO_2$, restricted respiration rate. Mushrooms packaged using the VM method showed the greatest weight loss and extent of discoloration among the packaging methods tested, followed by AM mushrooms using 50% $CO_2/10%\;O_2/40%\;N_2$. Mushrooms packaged by the VM and PM methods developed a serious off-flavor after 2 days of storage, and a high stipe elongation rate after 5 days of storage, respectively. However, AM using 50% $CO_2/10%\;O_2/40%\;N_2$ of various gas ratios tested, allowed Enoki mushrooms to be maintained for up to 12 days without development of off-flavor, discoloration, or moldiness.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.35-42
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• 2008

Twenty eight gas impermeable plastic films for food-contact application were collected in the domestic market and material and/or migration tests for overall migration, antioxidants, potassium permanganate consumption, heavy metal, and plasticizers were carried out. The average overall migration values for NY/PE or NY/LLDPE, PETP/PE, and PVDC packaging films obtained by using n-heptane as fatty food simulant were 7.6, 6.9 and 14.1 mg/L, respectively. These values were much lower than the limit values of 150 and 30 mg/L for polyethylene and polyvinylidene chloride prescribed in the Korea Food Code. In almost of the packaging materials tested, the antioxidants such as Irganox 1010, Irganox 1076 and Irgafos 168 were found. The migration test result showed that almost of all samples except PVDC film contained Irganox 1076 and Irgafos 168, while the maximum migration value of Irganox 1076 into n-heptane was found in the Ny/PE/LLDPE(15/25/50 ${\mu}m$) sample at the concentration of 216.9 ${\mu}g/g$. From the plastic packaging samples tested, plasticizers such as DEP, DPRP, DBP, DPP, BBP, DCHP, DEHP, DEHA and observed above the detection limit. Consumption amount of potassium permanganate was much lower than the limit value of 10 mg/L. In the material test for heavy metals, cadmium and lead were determined at the concentrations far below the limit value of 100 mg/kg. The migration test for cadmium and lead showed a lower value than the detection limit. Therefore, it can be concluded that the safety status of the plastic films tested met the requirement of limit values as prescribed for the material and migration tests of food packaging utensils, containers and packages of the Korea Food Code.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.227-232
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• 2011

The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv 'Score', seminis) put into $7cm{\times}0.7cm$ size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of $CO_2$ and $O_2$, and $N_2$ in the packages immediately after sealing to treat active MAP. The ratio of $CO_2$, $O_2$, and $N_2$ of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with $40{\mu}m$ ceramic film. After 7 days of storage at $9^{\circ}C$, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 ($CO_2:O_2:N_2$) active-MAP treatment and higher in vacuum treatment than other treatments. The $CO_2$ and $O_2$ concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased $O_2$, concentration and increased $CO_2$ concentration at $1^{st}$ day of storage at $9^{\circ}C$. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during $9^{\circ}C$ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7th day of storage at $9^{\circ}C$. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after $7^{th}$ day of storage at $9^{\circ}C$. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 ($CO_2:O_2:N_2$) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.

• Food Science and Preservation
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• v.16 no.2
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• pp.166-171
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• 2009

The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at $-1^{\circ}C$ were investigated. VP was conducted below $0^{\circ}C$ in a $-1^{\circ}C$ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The $O_2$ concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). $CO_2$ generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The $CO_2/O_2$ ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.390-393
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• 1997

${\kappa}-Carrageenan-based$ film prepared by mixing 2% ${\kappa}-carrageenan$, 0.1% KCl, 0.75% polyethylene glycol, and 0.75% glycerol was examined to be used as a potential packaging material for mackerel mince for preventing moisture loss and lipid oxidation. Mackerel mince patties were vacuum-packaged with the film and stored at $20^{\circ}C,\;10^{\circ}C,\;0^{\circ}C,\;and\;-15^{\circ}C$; nonpackaged patties were also stored at $0^{\circ}C$. Weight reduction, peroxide value (PV), and thiobarbituric acid (TBA) value were measured during storage. The packaged or nonpackaged samples stored at $20^{\circ}C,\;10^{\circ}C,\;and\;0^{\circ}C$ showed a 60% weight reduction between 2 and 15 days of storage, while the weight reduction of the samples stored at $-15^{\circ}C$ was about 3% after 25 days. The nonpackaged samples stored at $0^{\circ}C$ showed a steady increase in lipid oxidation with the PV reaching 23 mequivalent peroxide (PO)/㎏ on day 20 and with the TBA value at 0.4 mole malonaldehyde (MA)/g on day 5. The PV and TBA values of the samples vacuum-packaged with the carrageenan-based film were below 2 mequivalent PO/㎏ and below 0.1 mole MA/g, respectively, regardless of storage temperature throughout the storage of 28 days.