• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.203-209
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• 1982

Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. Chemical composition of commercial ice creams was not much different among the makers. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17% and 0.84% in Carton, and 6.54%, 34.02%. 3.29%, 10.40%, 5.84% and 0.77% in Cone, respectively. Chemical properties of fat extracted from commercial ice creams were much different among the makers. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in Carton, and 0.65, 219.45, 18.64 and 28.82 in Cone. According to the results of triangle, ranking and scoring tests for commercial ice creams produced by four makers, significant difference on the sensory quality among four commercial ice cream samples was recognized at over 5 percent level. C and D samples had better sensory quality than A and B in both type of Carton and Cone.

• Food Science and Preservation
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• v.10 no.3
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• pp.293-296
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• 2003

This study was carried out to obtain physical characteristics of paper board and to measure bulge of 1,000 mL carton pak by different storage conditions. Water holding capacity of paper boards were mean of 5.6～7.0％, stiffness of machine direction(MD) was 243.3～266.7 g/cm and cross direction(CD) was 99.2～109.2 g/cm, respectively. The weight of 1,000 mL carton pak were in the range of 29.17～31.26 g. The bulge of carton paks were 6.33～6.93 mm after 7 days at 6$^{\circ}C$ storage, 7.26～8.56 mm after 7 days at 10$^{\circ}C$ and was 8.66 mm after 7 days at 10$^{\circ}C$ treated with 1 hour heat shock per day, respectively. According to this result, the bulge length of 1,000 mL carton pak was showed increased pattern upon increasing the storage temperature and the order was 6$^{\circ}C$ < l0$^{\circ}C$ < 10$^{\circ}C$＋ heat shock. To prevent bulge occurence, it was thought to control storage temperature and humidity of paper board or carton pak and to minimize their shock on cold chain system after filling process.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.131-137
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• 2019

Carton clamps, one of forklift attachments, allow users to quickly handle shipping units such as unitized loads, large shipping cases, or crates without the requirement of pallets. As the use of palletless handling by clamp trucks increases, so does the need for simulation research on clamp truck handling. The frictional characteristics for various contact conditions of corrugated paperboards and their constituent boards were analyzed to obtain the data needed in the computer simulation for the handling of carton clamp truck. The overall mean of static-frictional coefficients between selected corrugated paperboards was 0.38 (±0.01), which was 1.3~1.6 times greater than 0.23~0.29 of the frictional coefficients between boards. The overall mean of static-frictional coefficients between the corrugated paperboards and the rubber contact pad was 0.82 (±0.02), which was about 1.1 to 2.8 times greater than 0.29~0.78 of the static-frictional coefficient between the linerboard and the rubber contact pad. The overall mean of kinetic-frictional coefficients between the corrugated paperboards was 0.35 (±0.01), and 0.76 (±0.02) between the corrugated paperboards and the rubber contact pad.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.413-415
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• 2006

In this article, we tried to find out the potential of new PVAm (Polyvinylamine) Polymer for optimizing Retention and Drainage system. From the mill experimental in Carton board mill, we could find out PVAm can reduce a significant chemical cost with preserving Drainage. Another case of Newsprint laboratory survey, we could find out the formation benefits from optimizing PAM system to PAM + PVAm dual system.

• The monthly packaging world
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• s.104
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• pp.94-101
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• 2001

• The monthly packaging world
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• s.111
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• pp.72-73
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• 2002

• The monthly packaging world
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• s.126
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• pp.76-77
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• 2003

• The monthly packaging world
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• s.97
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• pp.120-122
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• 2001

• The monthly packaging world
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• s.192
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• pp.78-82
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• 2009