• Korean Journal of Social Welfare
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• v.55
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• pp.181-204
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• 2003

The purpose of this study was to offer a comprehensive analysis of the changing trends of the Korean income packaging, poverty rate, and level of income inequality from 1996 to 2002. In order to do that, this study used the micro-data of "Income and Expenditure Survey of Urban Households" by the National Statistical Office(NSO). Major results were as follows: (1) A ratio of public transfer in family income packaging increased at the DJ administration. (2) Poverty rate and Gini coefficient, which were 7.8% and 0.29 in 1996, rose to $8.8{\sim}10.4%$ and $0.30{\sim}0.34$ respectively during the year of 1998-2002. (3) However, poverty reduction effect and income inequality reduction effect of public income transfer increased preferably at the DJ administration. Those effects increased more since the enactment of National Basic Livelihood Security in 2000. Therefore, government should provide more national welfare programs to reduce the poverty rate and to improve better structure of income distribution.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.113-118
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• 2020

Due to the rapid increase in cyber shopping mall of agricultural products, the parcel delivery service industry also increased, making it necessary to design an optimum packaging for agricultural products. And Due to the recent increase in strawberry consumption, there is also a need for a packaging system for parcel delivery service. In order to establish the criteria for optimum cushioning packaging design of strawberries, the bioyield strength of strawberries by storage time was measured through the ASABE test standards, and the peak acceleration in the resonance frequency and resonance frequency bands of strawberries was measured through the vibration test regulated in the ASTM test specifications. Tray cup pad and corrugated fiberboard box of delivery strawberries were designed using FEM theoretical analysis of contact stress and resonant frequency. In addition, an optimum packaging system was developed with a cushioning and vibration design considering the impact characteristics when distributing agricultural products. Through the performance evaluation and on-site evaluation of the optimum packaging system of strawberries for parcel delivery service, the random PSD test results of the delivery showed a 74% reduction in the acceleration level, and the actual distribution test of the delivery showed that the damage rate of strawberries was not more than 6.7%, indicating that it was possible to use the optimum packaging of strawberries for delivery.

• Journal of the Microelectronics and Packaging Society
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• v.19 no.3
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• pp.9-14
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• 2012

Robust power delivery and distribution are considered one of the major challenges in electronic devices today. As a technology develops (i.e. frequency and complexity, increase and size decreases), both power density and power supply noise increase, and voltage supply margin decreases. In addition, thermal problem is induced due to high power and poor power distribution. Until now most of studies to improve power delivery and distribution have been focused on device circuit or system architecture designs. Interconnect process technologies to resolve power delivery issues have not greatly been explored so far, but recently it becomes of great interest as power increases and voltage specification decreases in a smaller chip size.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.9-16
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• 2021

The present study was conducted to accomplish management efficiency by preparing preemptive measures for consumer dissatisfaction and overcome risks caused by Global Warming through studies of model cases in packaging. Through this study, we made it possible to find a way for companies to prepare for Global warming and consumer dissatisfaction. By contributing to eco-friendly packaging, we are trying to preemptively respond to recent major issues through packaging. Through this experiment, we tried to measure the degree of penetration of Plodia interpunctella H. larva into the insect repellent film produced by printing Ink containing a natural repellent. The control experiment was conducted with an untreated LDPE film to which no insect repellent was applied. The numbers decreased from 17 to 7 when the film was processed with repellent to show experimental results verifying effects of repellent by decrease in 10 (58.8% Decrease). Such results show that it is safe when the film is unfolded but in the case where the film is folded, the Plodia interpunctella H. punches through the film to lead to consumer dissatisfaction and it suggests that this can bring on risks to corporate management. Considering that most of the film is folded in the case of PE bag packaging, the direction which the corporations should take in terms of preparing for climate change countermeasures and consumer dissatisfaction has been clarified. Due to it receiving satisfactory results in safety rest results for printing film applied with pest repellent as well as the Quality analysis to test repellent contents of repellent film, it is certain that the importance of repellent method in packaging will increase in preparing for consumer dissatisfaction and actions against climate change henceforth.

• Proceedings of the KSCN Conference
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• 1999.05a
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• pp.124-124
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• 1999

• Bulletin of Food Technology
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• v.24 no.2
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• pp.206-211
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• 2011

• Bulletin of Food Technology
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• v.23 no.4
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• pp.486-501
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• 2010

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.71-84
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• 2021

The purpose of this study is to establish a new management strategy to meet customer needs of discount stores as customers demand higher and more diverse services in addition to low prices. An empirical analysis on consumers to explore the structural relationships between the quality, environmentally friendliness, consumer perception, service value, and emotional response of retail ready packaging (RRP) in discount stores in order to find out how they affect customer satisfaction and repurchase intention. First, it was confirmed that the RRP quality of discount stores that affects customer satisfaction is mediated by the emotional response. Second, it was found that RRP in discount stores should continue to devise strategies to improve service quality along with efforts to provide more benefits perceived by customers to increase customer satisfaction and repurchase intention. Third, it was confirmed that the RRP image of discount stores has a positive (+) effect on service value, emotional response, customer satisfaction, and repurchase intention.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.127-132
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• 2022

The growth of e-commerce market requires more delivery packagings, which protect goods from the damage factors on the delivery. In this study, we have analyzed the distribution environment data (vibration and impact) measured in previous study and compared with global standards (ISTA, ASTM), so that we developed the testing method for Field-to-Lab simulation suitable to the domestic delivery. In order to verify the efficacy of this method, we took the Field-to-Lab tests for 3 packaged products (detergents set, glass tableware set, small furniture), which has been frequent breakages or damages on the actual delivery by e-commerce order, so that we could find out the test results were similar to those of the actual delivery occasions. In addition, we could perform redesign and improvement of the parcel delivery packagings for safe transportation by taking this Field-to-Lab test repeatedly. This test methods was finally proposed to be Korean industrial standard (KS), and is expected to be useful as a designing tool for the packaging optimization between protecting goods and reducing packaging waste.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.