• Membrane Journal
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• v.25 no.2
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• pp.85-98
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• 2015

A global trend of replacing metal or glass containers with polymer-based packaging materials has been prevalent in the food packaging industry due to their ease in processibility, excellent transparency, and good cost efficiency. Barrier polymers tend to show low permeabilities for atmospheric gases such as oxygen, carbon dioxide, and water vapor, which allow them to be utilized in the food and beverage packaging industry. With the current global trend, expansion of polymeric packaging materials to new markets such as oxygen sensitive juices, flavored water, and energy drinks requires improved $CO_2$ and $O_2$ barrier properties. The improvement of the existing polymer-based barrier platform will enable a rapid market impact. In this paper, the current barrier technologies such as (1) antiplasticization-induced barrier materials, (2) synergistic effect of antiplasticization and crystallization, (3) new barrier polymers, (4) nanocomposite materials, and (5) polymer blending are introduced with their characterization techniques for the development of advanced packaging materials.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.6
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• pp.123-129
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• 2015

There are two kinds of cartons for beverage packaging, one is aseptic brick (AB) type and the other is gable top (GT). In this study, AB and GT were used as a raw material of recycled paper to investigate the recyclability at their varied blending ratios. Fiber consistency at pulping decreased as the blending ratio of AB increased. As a result, a lot of fines were generated from AB and flakes from GT increased because shear force in pulper decreased. Bulk of handsheets was more than $2.0cm^3/g$, and ISO brightness decreased as the blending ratio of AB increased. The best condition to recycle beverage cartons is to discriminate each cartons separately because of differences in the composition. However, there are problems such as the limit of the collection system and social costs. Therefore, it is assumed that the blending ratios of AB should be adjusted at less than 20% for effective recycling of beverage cartons.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.416-422
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• 2001

The migration of alkylphenols from PVC packaging materials (wrap, sheet and gasket) into food simulants and foods were analyzed by reversed-phase high-performance liquid chromatography with fluorescence detection and gas chromatography with mass selective detection. Only seven nonyl phenol isomers were detected in three types of PVC food packaging materials and the content of nonyl phenol of wrap was higher than those of sheet and gasket. The contents of nonyl phenol migrated from fatty food simulants (n-heptane) were higher than those from aqeous food simulants (distilled water, 4% acetic acid and 20% ethanol) and increased with increase in temperature. Nonyl phenol in fruit juice, infant formula, and beverage was migrated from PVC gasket, olefin gasket, and olefin bottle cap, respectively. Nonyl phenol was also detected from foods even before contacting with the packaging materals.

• Industry Promotion Research
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• v.2 no.1
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• pp.31-38
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• 2017

This study is an exploratory study on the package design research strategy for the activation of the energy drink market. We analyzed the case study of energy drinks and the preference of energy beverage package design which are being sold in Korea and overseas from Oct. 24 to 28, 2016. The results of this study are as follows: First, preference is given to two colors, blue and red, regarding the color of package design of energy drinks. In particular, blue was the most preferred at 62.8%, and the reason for choosing color was the image that reminds me of energy drinks, and it was highly visible. Second, most preference of energy drinks for packaging material was selected from can and glass materials, and most preferred for can. Third, preference for calligraphy was found to be due to the dynamic images of energy drink preferring rough images. Fourth, package design awareness focused on overall image rather than one factor. The limitations of the study are the research subjects only to university students in Daejeon and Chungnam area. In the future, it will be necessary to classify the overall elements of package design and various research subjects, and to study the major consumption and consumption areas of energy drinks. In this study, it is implied that the design of the package needs a package design strategy in accordance with the overall product image, rather than focusing on one factor.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.19-26
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• 2015

The carton for liquid products are divided into 'gable top carton' and 'aseptic carton'. Currently, these packages are being recycled in the toilet tissue manufacturing process. The recycling of the carton aluminium laminate is the most important problem facing the recycling procedure of the carton packages due to the reduction in quality of recycled materials. The polymer structure with synthetic resins being used mainly in beverage packaging is also one of the important factors for the procedure for its recycling. The objective of this study was to investigate the package material and structure of the carton for liquid products through marketing research and suggest the supplementation in the work processes of production, use, and recycling. The results represent to improve the recycling profit and the quality of recycled materials when a laminated aluminium of carton for liquid products is replaced to the transparent polymer film. The improvement of the sorting and recycling process may help their recycling efficiencies. In addition, the limited use of synthetic resin molded packaging and increase of wood-pulp collection rate will provide the improvement of the recycling profit and the quality of recycled materials.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.3
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• pp.193-203
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• 2019

The issue of health risks from consuming unhealthy product is an important issue that is happening right now. Both developed and developing countries are already aware of the need for attention to the health-risk products. One tool that is believed to be able to change the consumption behavior of the health-risk products is the use of warning label on product packaging. As a persuasive act, both visual and textual warning label are believed to be able to change people's consumption behavior. In addition to the labels that contain health hazards, this research also uses social consequence contents. The main targets of such unhealthy product marketing are children and adolescents. Correspondingly, this study targets the age groups of kids and tweens. The method used in this research is experiment, involving 180 participants from two age groups namely kids and tweens. As a result, the study found that the influence of warning label on the age of tweens is greater in the age of the children. Meanwhile, the use of visual and textual warning label using social consequences contents, proved to be effective at the age of tweens. These results are useful for enrich social marketing subjects, especially within warning label research.

• Korean Journal of Materials Research
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• v.29 no.10
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• pp.603-608
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• 2019

Plastic waste is becoming a problem in various countries because of the difficulty of natural decomposition. One type is PET plastic(Polyethylene Terephthalate), which is often used as a bottle for soft drink packaging, and LDPE(Low Density Polyethylene), which is also widely used as a food or beverage packaging material. The use of these two types of plastic continuously, without good recycling, will have a negative impact on the environment. Building material waste is also becoming a serious environmental problem. This study aims to provide a solution to the problem of the above plastic waste and building material waste by making them into a mixture to be used as bricks. Research is carried out by mixing both materials, namely plastic heated at a temperature of $180-220^{\circ}C$ and building material waste that had been crushed and sized to 30-40 mesh with homogeneous stirring. The ratios of PET and LDPE plastic to building material waste are 9 : 1, 8 : 2, 7 : 3, 6 : 4 and 5 : 5. After heating and printing, density, water absorption and compressive strength tests are carried out. Addition of PET and LDPE plastic can increase compressive strength, and reduce water absorption, porosity and density. A maximum compressive strength of 10.5 MPa is obtained at the ratio of 6 : 4.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.109-115
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• 2013

Glass bottle lightness index has been used as a guideline for the lightness of glass bottle. In this study, we developed a glass bottle lightness index (L) by modifying Emhart's lightness index. Domestic and foreign glass bottle products were collected in Korean market and classified into two groups, returnable bottle and one way glass bottle. Emptied glass bottle weight and volume were measured and written product's content volume were recorded to calculate the L value. Based on L value, 'acceptable' and 'optimum' criteria for design guideline of glass bottle were established for both returnable and one way glass bottles. Many of one way glass bottles failed to meet acceptable criteria (L=1.0), while returnable glass bottles mostly satisfied acceptable range (L=1.4). Few of one way glass bottles were even heavier than returnable glass bottles. Generally lightness index (L) of small size drink glass bottles (100 ml) were above 1.0, while these of juice glass bottles (180 ml) were close to acceptable criteria. Most foreign sauce glass bottles met the acceptable level, however most domestic souse glass bottles failed to satisfy acceptable criteria. A few foreign beer glass bottles satisfied optimum criteria, while most domestic beer glass bottles were acceptable level. Our results reveal that domestic glass bottles are mostly heavier than foreign glass bottles. In this paper, we suggest the use glass bottle lightness index as a design guideline for material resource reduction of glass bottle for Korean food and beverage industries.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.