• Journal of the Korean institute of surface engineering
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• v.55 no.6
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• pp.398-402
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• 2022

Vacuum Insulation Panel (VIP) is an high energy efficient insulation system that facilitate slim but high insulation performance, based on based on a porous core material evacuated and encapsulated in a multi-barrier envelope. Although VIP has been on the market for decades now, it wasn't until recently that efforts have been initiated to propose a standard on aging testing. One of the issues regarding VIP is its durability and aging due to pressure and moisture dependent increase of the initial low thermal conductivity with time. It is hard to visually determine at an early stage. Recently, a method of analyzing the damage on the a material surface by applying image processing technology has been widely used. These techniques provide fast and accurate data with a non-destructive way. In this study, the surface VIP images were analyzed using the Harris corner detection algorithm. As a result, 171,333 corner points in the normal packaging were detected, whereas 32,895 of the defective packaging, which were less than the normal packaging. were detected. These results are considered to provide meaningful information for the determination of VIP condition.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.155-161
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• 1990

Frozen, prefried chicken breast meat patties and nuggets were obtained from a commercial plant. The samples were packaged with and without vacuum in pouches and stored at $2-4^{\circ}C$. The quality of these products was measured at 4-day intervals for a period of 28 days. Vacuum packaging did not inhibit or reduce psychrotrophic microbial growth of the patty and nugget samples upon refrigerated storage. Log total fungal counts for vacuum packaged samples remained stationary after reaching a log number of 3.5, while a continuous increase was observed for nonvacuum packaged samples. Vacuum packaging did not prevent an increase of TBA values. Free fatty acid values of the samples were low and remained low throughout the observation period. A continuous darkening of the Internal portions of the samples was observed.

• Food Science and Preservation
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• v.4 no.3
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Journal of the Microelectronics and Packaging Society
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• v.19 no.2
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• pp.73-78
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• 2012

The chemical, electrical, and optical properties of ZnO and Al-doped ZnO films after high temperature annealing were studied. The resistivity increased significantly after annealing at $600^{\circ}C$ under $10^{-10}$ Torr atmosphere. The mechanism of the resistivity change was explored using photoemission spectroscopy and photoluminescence spectrometer. The results indicated that the amount of oxygen deficient region O-Zn bonds decreased and oxygen vacancy was decreased after the high temperature vacuum annealing. The increase in the resistivity of ZnO and Al-doped ZnO films was resulted from the decrease in carrier concentration due to a decrease in the amount of oxygen deficiency.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• Journal of the Korean Ceramic Society
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• v.38 no.4
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• pp.301-301
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• 2001

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.203-209
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• 1990

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of chicken parts dipped in 7.5% potassium sorbate with different packaging methods such as conventional packaging, vacuum packaging and modified atmosphere packaging was determined. The shelf-life of conventional packaged chicken parts dipped in 7.5% potassium was $19\pm3$ days and the shelf-life of vacuum packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days. The shelf-life of 10% $CO_2$ and 90% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $26\pm4$ days while 20% $CO_2$ and 80% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.