• Food Science and Preservation
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• v.4 no.2
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.579-588
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• 2007

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

• Food Science and Preservation
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• v.20 no.3
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• pp.317-322
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• 2013

This study was conducted to investigate the effects of pretreatment and different packaging methods on the physicochemical properties of cold vacuum-dried peaches. All the dried peach samples were stored such as $N_2$ gas substitution, vacuum and passive packaged with polyethylene (PE) film and oriented polypropylene (OPP)/aluminum (Al)/PE film at $40^{\circ}C$ for 50 days. The weight change, pH, soluble solids content, titratable acidity, soluble solid-acid ratio (SS/TA), delta E, browning degree and phenolic compounds were analyzed. The weight change and pH were lower in the 0.1% vitamin C-treated group and were significantly lowest in the vacuum-treated OPP/AL/PE. The soluble solids content and the SS/TA were higher in the non-treated groups than in the vitamin C-treated groups. According to the packaging methods, the $L^*$ values were higher in the vacuum, $N_2$ gas and passive package, in that order. In addition, the browning degree and the delta E value were lower in the pretreated groups and significantly lowest in the vacuum-treated OPP/AL/PE with 0.1% vitamin C group. The phenolic compounds were high for the pretreated groups, according to the packaging methods (vacuum > $N_2$ gas> passive), and the OPP/AL/PE was significantly higher than the PE. These results suggest that different packaging materials and pretreatment methods affected the quality of the dried peaches, and the vacuum-OPP/AL/PE film packaging group showed a high quality.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.248-257
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• 2015

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2000.04a
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• pp.110-110
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• 2000

Cantilever-shaped lateral field emitters were fabricated and their electrical characteristics were tested. As shown in Fig.1, poly-silicon cantilevers were fabricated by the surface micromachining and they were used to the vacuum magnetic field sensors. The tunneling devices were vacuum sealed with the tubeless packaging method, as shown in Fig.2 and Fig.3. The soda-lime glasses were used for better encapsulation, so the sputtered silicon and the glass layers on the soda-lime glasses were bonded together at 1x10$^{-6}$ Torr. The getter was activated after the vacuum sealing fur the stable emissions. The devices were tested outside of the vacuum chamber. Through vacuum packaging, the tunneling sensors can be utilized. Fig.4 shows that the sensor operates with the switching of the magnetic field. When the magnetic field was applied to the device, the anode currents were varied by the Lorentz force. The difference of anode currents can be varied with the strength of the applied magnetic field.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.05a
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• pp.103-106
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• 1999

In this paper, we suggest the FED packaging technology that have 4mm thickness, using sodalime glass-to-sodalime glass electrostatic bonding. It based on conventional silicon-glass bonding. The silicon film was deposited an around the exhausting hole on FED backside panel. And then, the silicon film of panel was successfully bonded with capping(bare) glass in vacuum environment and the FED panel was vacuum-sealed. In this method, we could achieve more 153 times increased conductance and 200 times increased vacuum efficiency than conventional tube packaging method. The vacuum level in panel, by SRG test, was maintained about low 10$_{-4}$ Torr during above two months And, the light emission was observed to 0.7-inch tubeless packaged FED. Then anode current was 34 $\mu$ A. Emission stability was constantly measured for 10 days.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.428-432
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• 2009

40 goat kid ribcages were held for 7 days in storage conditions ($4^{\circ}C$) and used to determine the effects of three different packaging methods (atmospheric air, vacuum and modified atmosphere package (MAP) 10:70:20 mixture of $N_2:O_2:CO_2$) on meat quality of the chops. L* was affected by the packaging method being lighter than MAP chops. The coordinate a* significantly increased during storage time. For MAP-packed chops and those kept in atmospheric air, b* increased markedly during storage time whereas it remained unaffected throughout storage when in vacuum packages. Final pH values ranged from 5.6 to 5.8 and no effects were found for either storage time or packaging method. WHC means were lowest for the three packaging methods on day 7 of storage and highest on day 1. Storage time increased water loss in vacuum treatments. Trained panel colour acceptability was lower at 3, 5 and 7 days than on day 1 of storage for atmospheric air treatment and vacuum packaging, while for the MAP treatment average values on days 5 and 7 were lower than those observed on days 1 or 3. Trained panel odour was lower for atmospheric air and vacuum packages at 3, 5, and 7 days storage than at 1 day, while no differences were found in trained panel odour acceptability for MAP packages. With reference to consumers, the MAP proposed in the present study is the chosen method for storing goat meat, rather than vacuum or atmospheric air packaging.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.9-14
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• 2022

Packages of different atmospheres (air (control), 100% CO₂, vacuum, and vacuum + O₂ absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O₂ concentration decreased from initial 21% to 16% on storage 4 days and the CO₂ concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO₂ concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO₂ package. It is reasoned that CO₂ was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O₂ absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO₂ package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO₂ package, 4.66 in vacuum package, and 3.78 in vacuum + O₂ absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O₂ absorber packages suffered from cracking of the product. Thus 100% CO₂ flushing is suggested as a desired packaging condition.