• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.51-56
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• 2013

From the time the product is manufactured until it is carried and ultimately used, the product is subjected to some form of handling and transportations. During this process, the product can be subjected to many potential hazards. One of them is the damage caused by shocks. In order to design a product-package system to protect the product, the peak acceleration or G force to the product that causes damage needs to be determined. When a corrugated fiberboard box loaded with products is dropped onto the ground, part of the energy acquired due to the action of the gravitational acceleration during the free fall is dissipated in the product and the package in various ways. The shock absorbing characteristics of the packaging cushion materials are presented as a family of cushion curves in which curves showing peak accelerations during impacts for a range of static loads are shown for several drop heights. The new method for determining the shock absorbing characteristics of cushioning materials for protective packaging has been described and demonstrated. It has been shown that cushion curves can be produced by combining the static compression and impact characteristics of the material. The dynamic factor was determined by the iterative least mean squares (ILMS) optimization technique in which the discrepancies between peak acceleration data predicted from the theoretical model and obtained from the impact tests are minimized. The approach enabled an efficient determination of cushion curves from a small number of experimental impact data.

• Steel and Composite Structures
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• v.52 no.2
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• pp.237-248
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• 2024

In order to make the dynamic analysis and design of improved composite beam with corrugated steel web (CBGSCC) bridge more efficient and economical, the parametric self-cyclic analysis model (SCAM) was written in Python on Anaconda platform. The SCAM can call ABAQUS finite element software to realize automatic modeling and dynamic analysis. For the CBGSCC bridge, parameters were set according to the general value range of CBGSCC bridge parameters in actual engineering, the SCAM was used to calculate the large sample model generated by parameter coupling, the optimal value range of each parameter was determined, and the sensitivity of the parameters was analyzed. The number of diaphragms effects weakly on the dynamic characteristics. The deck thickness has the greatest influence on frequency, which decreases as the deck thickness increases, and the deck thickness should be 20-25 cm. The vibration frequency increases with the increase of the bottom plate thickness, the web thickness, and the web height, the bottom plate thickness should be 17-23mm, the web thickness should be 13-17 mm, and the web height should be 1.65-1.7 5 m. Web inclination and Skew Angle should not exceed 30°, and the number of diaphragms should be 3-5 pieces. This method can be used as a new method for structural dynamic analysis, and the importance degree and optimal value range of each parameter of CBGSCC bridge can be used as a reference in the design process.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.1A
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• pp.133-142
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• 2006

This paper evaluates the moment equations in the 2000 Canadian highway bridge code (CHBDC) for soil-metal box structures, which are applicable to the span less than 8 m. Finite element analyses carried out for soil-metal box structures having spans of 3-12 m using the deep corrugated metal plates under three construction stages; backfill up to the crown, backfill up to the cover depth, and live loading. The coefficients of moment equations are newly proposed based on the results of numerous finite element analyses considering various design variables, such as span length, soil depth, backfill conditions. The validity of the proposed coefficients in the moment equations of the 2000 CHBDC is investigated by the comparison with the existing coefficients and numerical results of finite element analyses. The comparisons show that the moments of the 2000 CHBDC give good predictions for the span less than 8m, but underestimate for the span greater than 8m, whereas the proposed moments give good estimates of numerical results for the spans of 3-12 m. In addition, this study suggests the use of high strength steel to satisfy the requirement of design bending strength for the span greater than 8 m.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.80-84
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• 2000

To investigate the effect of packaging condition on functional MA films laminated (30CE, 50CE), corrugated paperboard box (control), 30LDPE, and 50LDPE pouches on the freshness extension of Fuji apples, the weight loss, firmness, total ascorbic acid, titratable acidity, soluble solids content and appearence were evaluated at 5$^{\circ}C$ after 75 days. Weight loss of 30CE and 50CE, and 30LD and 50LD was 0.4 to 0.5%, and 0.2%, but control was 2.7%. Firmness in film packages was higher than that of control, and CE packagings were higher than LD. Total ascorbic acid content of Fuji apple in control after 75 days was 2.12 mg%, that of control was decreased by 42%, those of LD packagings were 31% and 29%, and those of CE were 24% and 22%. Titratable acidity and soluble solids content in control changed more than that of MA film packagings. Overall appearence of 'Fuji' apples in CE packagings was better than that of control.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.459-467
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• 2020

In this study, we investigated the changes in both ambient temperature and microbial contamination of fresh convenience foods (FCFs) caused by the behavior of consumers after purchase. According to consumer survey results, it took 0.5 to 3 h put the purchased FCF in a home refrigerator or consume it. Only aerobic bacteria and Staphylococcus aureus (below maximum permitted limit) were detected in FCFs obtained from a local market. During storage of FCFs in a vehicle trunk for up to 3 h. the external and internal temperatures of FCFs were found to be 19 and 18.5℃ in spring, 44 and 42℃ in summer, 31.3 and 29.2℃ in autumn, and 17.6 and 16.8℃ in winter, respectively. Changes in contamination levels of aerobic bacteria on FCFs stored in a vehicle trunk for up to 3 hours are as follows: 2.72 → 3.41 log CFU/g in spring, 3.11 → 4.32 log CFU/g in summer, 3.08 → 3.81 log CFU/g in autumn, 2.71 → 3.36 log CFU/g in winter. S. aureus exceeding the tolerance was detected even when the FCFs were stored in a vehicle trunk for 1 h in summer and autumn and 2 h in spring and winter. Among three boxes (corrugated box, styrofoam box, and corrugated box coated with an aluminum film), the styrofoam box maintained the lowest temperature and showed the lowest growth rate of microorganisms on FCF after storage for 3 h in the vehicle trunk depending on whether ice was added. These results indicated that the possibility of food poisoning occurs when FCFs are exposed to the external environment. It is necessary to provide guidelines regarding storage temperature and allowable time for safe consumption of FCFs after purchase.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.103-109
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• 1995

Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.41-44
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• 2006

To investigate the effect of functional MA film packaging on tomatoes produced in Egypt packed 7 kg corrugated paperboard box during 7 days of storage at room temperature, the weight loss, titratable acidity, soluble solid content(SSC, $^oBrix$), vitamin C and the rate of decay were measured. The weight loss in 0.06 mm functional MA film was 1.5%, but was 3% in non-packed tomatoes after 7 days of storage. The titratable acidity and SSC in functional MA film was kept higher than that of non-packed tomatoes and vitamin C and the rate of decay in functional MA film was changed lower than the others.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.297-303
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• 2002

배 골판지 포장상자의 진동특성을 계측, 분석하기 위하여 유압가진기을 이용하여 단일 포장상자의 진동실험 및 적재된 포장상자의 진동실험을 위한 시스템을 구성하고 진동특성 계측용 컴퓨터 프로그램을 개발하며 진동실험을 하였으며, 그 결론은 다음과 같다. 1. 유압가진기의 성능실험을 하여 배 골판지 포장상자의 진동실험에 적합한 것으로 나타났다. 2. 단일 배 골판지 포장상자의 피크 주파수는 27.02 Hz이었으며, 피크 가속도는 1.9 G이었다. 3. 적재된 배 골판지 포장상자와 적재 단수별 피크 주파수는 19.02, 18.14, 16.62 및 15.40 Hz이었으며, 피크 가속도는 2.2987, 3.7654, 5.6087 및 7.9852 G이었다. 4. 배의 경우에는 운송시 과도한 진동에 노출되어 손상을 입게 되는데 만약 골판지 상자안의 배가 팰리트 적재로 운송시 15∼20 Hz 주파수 대역의 진동을 하게 되면 포장상자의 최하단에서부터 최상단까지 가속도와 변위가 증가되어 배의 심각한 멍(bruise) 손상을 초라하게 된다. 5. 배 골판지 포장상자의 진동시 최하단의 상자의 경우에는 상단에 위치한 상자로부터 진동에 의한 압축력을 받아 배의 손상 원인이 되었다. 이것은 농산물이 유통중의 진동에 노출되었을 때 농산물의 손상은 최하단의 골판지 포장상자의 압상의 원인이 제일 크다는 것을 알 수가 있었다.