• 한국축산식품학회지
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• 제25권4호
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• pp.415-422
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• 2005

도축 후 24시간 냉장한 지육에서 양쪽 등심을 분할하고 한쪽은 진공포장, 나머지 한 쪽은 함기포장하여 $4^{\circ}C$에 냉장하였다. 그리고 냉장 1, 2 및 3일째의 물리화학적 품질을 비교하였다. 냉장 1일(도축 후 2일)째의 함기포장한 육은 진공포장한 육에 비하여 육즙 감량이 적은 반면 보수력과 관능적 조직감 평가 점수가 높게 나타났다(p<0.05).냉장2일째의 함기포장육은 진공포장육에 비하여 육즙 감량이 적고 전단력이 낮은 반면 적색도가 높고, taurine과 alanine 함량이 많으며, 기호도가 우수하게 나타났다(p<0.05).냉장 3일째의 함기포장육은 진공포장육에 비하여 육즙감량이 적고, 저작성 및 전단력이 낮은 반면 VBN 함량 $(12.37\;mg\%)$이 높고 일반 세균수$(2.6\times10^4\;CFU/cm^2)$가 많았으나(p<0.05), 신선도가 유지되고 있었다. 냉장 기간이 같은 경우, 함기포장육의 pH, 지방 산패도, 명도, 황색도, 가열 감량, 경도, 탄력성, 응집성, 뭉침성, 유리 아미노산 함량 및 가열육 향은 진공포장육에 비하여 유의적 차이를 나타내지 않았다(p>0.05). 이러한 결과들을 종합해 볼 때에 도축 후 유통 기간이 짧은 돈육의 경우 경비 절감을 위하여 진공포장 방법을 재고할 필요가 있겠다.

• 한국축산식품학회지
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• 제36권6호
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• pp.760-768
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• 2016

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition ($1-2^{\circ}C$) for 21 d. Weight loss of the SP group was lower (p<0.05) than that of the NP group. Interaction effect of shear force and cooking loss was observed (p<0.05). Redness values of the SP group at 14 and 21 d after storage were higher than those of the NP group (p<0.05). Lipid oxidation and volatile basic nitrogen (VBN) levels in the SP group were retarded (p<0.05) compared to that of the NP group during storage. Aspartic and glutamic acid in SP were higher than in NP (p<0.1). There was no significant (p>0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.421-429
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• 2019

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere ($80%\;O_2+20%\;CO_2$) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at $2^{\circ}C{\pm}0.5^{\circ}C$ for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color ($L^*$, $a^*$, and $b^*$) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, $a^*$ value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in $a^*$ value were observed in VP samples during storage. In contrast, the mean value of $L^*$ was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the $a^*$ value. On the other hand, similar microbiological results were obtained in both packing methods.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2007년도 하계학술대회 논문집 Vol.8
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• pp.217-218
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• 2007

Aluminum 분말과 고분자를 혼합하여 고분자-금속 복합재료(polymer-metal composite)를 만들어 copper foil과 기판의 접착력을 평가하였다. Tape casting 방법을 이용하여 sheet 만들고 vacuum lamination으로 PCB(Printed Circuit Board)기판을 제조한 후 포토공정으로 peel strength pattern을 형성하였으며, 본 연구에서는 최적의 aluminum 조건을 찾기 위하여 압력, 온도, copper foil의 표면 상태와 silane 표면 코팅에 따른 aluminum-polymer복합재료의 peel strength의 변화를 확인하였다. 최적의 조건은 silane 표면 코팅 처리를 한 aluminum 분말로 $210^{\circ}C$에서 $9.7kg/cm^2$ 압력으로 matte면의 돌기 크기가 크며, 응집이 잘 되어있는 copper foil을 사용하여 13.89N의 우수한 peel strength를 구현 할 수 있었다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2007년도 추계학술대회 논문집
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• pp.219-220
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• 2007

실란 커플링제 종류에 따른 $SrTiO_3$/유기물 복합재료의 유전특성에 미치는 영향을 조사하여 비교하였다. 실란 커플링제는 amino계, epoxy계, methacryloxy계, acryloxy계, vinyl계를 사용하였으며, tape casting 방법으로 제작한 복합체 필름을 vacuum lamination 공정을 통하여 기판을 만들어 유전특성을 측정하였다. 실란 괴플링제의 종류에 따라 유전특성은 상이한 결과를 나타냈으며, acryloxy계를 제외한 다른 커플링제를 처리한 복합재료는 유전상수와 유전손실이 감소하는 경향을 확인할 수 있었다. Acryloxy계 커플링제를 처리한 복합재료는 커플링제가 처리되지 않은 복합재료와 비교하여 유전상수가 6%정도 증가하였며, 유전손실은 25%정도 감소하였다.

• 한국전기전자재료학회논문지
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• 제15권11호
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• pp.976-980
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• 2002

This paper repors on low temperature sealing process of PDP using binder and capping glass. The exhausting hole on rear glass of PDP was sealed by capping glass using screen-printed binder without exhausting glass tube. Based on the tubeless packaging process, out gassing problem could be reduced and vacuum conductance could be improved by eliminating exhaust tube.

• 한국축산식품학회지
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• 제44권5호
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• pp.1142-1155
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• 2024

This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO₂) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (p<0.05), but not significantly compared with VP group. On the 12 d, the CIE a^* value of pork in VAP group was significantly higher (p<0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO₂-loaded packaging film in the food industry.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1998년도 추계학술대회 논문집 학회본부 C
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• pp.1004-1006
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• 1998

Mo-tip FED of 1 inch diagonal was vacuum sealed using sodalime-to-sodalime glass electrostatic bonding under $10^{-7}torr$. The bonding properties of the bonded sodalime-to sodalime structure were investigated and emission characteristic of packaged FED panel was measured.

• 진공이야기
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• 제2권4호
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• pp.4-8
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• 2015

Recently, plasma technology has been increasingly applied to agriculture and foods. Owing to the three important plasma characteristics which are activation, sterilization, and catalysis, the plasma technology can be properly applied to agriculture, in the other word, to the whole cycle of agriculture from farm to table: seed germination, plant growth, harvest and storage, washing, packaging, transport, in store, household, cooking, garbage, etc. Some representative case studies for plasma activation, sterilization, and catalysis show well that plasma technology can be successfully applied to the whole cycle of agriculture.

• 한국식품과학회지
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• 제34권6호
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• pp.1043-1047
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• 2002

다양한 기능성을 가지는 로즈마리를 첨가하여 양파김치를 제조한 다음 Ny/PE, PET/Al/PE,, PET/PE/LDPE/CPP, PET/Al/Ny/CPP 포장재와 유리병을 사용하여 진공과 상압에서 포장한 다음 $5^{\circ}C$에서 저장하면서 품질 변화를 측정하였다. 대조군 양파김치와 로즈마리 양파김치 모두 저장 중 pH와 환원당 함량은 저장 기간 동안 감소하였으나 산도와 비타민 C의 함량은 증가하는 경향을 보였다. 또한 로즈마리 양파김치가 대조군 양파김치에 비하여 유의적 차이는 없었으나 발효가 약간 억제되는 경향을 보였다. 양파김치의 저장에 가장 적합한 포장재는 PET/PE/LDPE/CPP 이었으며, 상압 포장보다 진공 포장이 더 효과적이었다.