• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.25-29
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• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• Journal of Distribution Science
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• v.11 no.10
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• pp.107-116
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• 2013

Purpose - Eggs are nutritionally complete and one of the most popular natural foods. Moreover, the poultry industry is one of the important food industries. However, early industrialization of the poultry industry on its own did not lead to further development compared to other livestock industries. In this study, we investigate what factors influence consumers' behavior and how consumers' understanding of retail business affects their propensity to consume. This study is different from other studies as it analyzes how the brand names of manufacturers and distribution companies affect the purchasing characteristics or actual purchase behavior of consumers in order to suggest how these manufacturers and distribution companies can increase their competitiveness. Research design, data, methodology - This study conducted a survey of 250 randomly selected egg purchasers in discount stores from January to April 2013. Consumers' purchase tendencies were calculated through frequency analysis. This result was then utilized using cluster analysis to draw a conclusion about which purchase tendency influenced consumers buying three different brands of eggs or whether this tendency really affected consumers. As a result, the outcomes of Hypotheses 2 and 3 were not clear so we drew a conclusion with our analysis of Hypothesis 1. Results - While the outcomes of Hypotheses 2 and 3 did not clearly indicate whether purchasing tendencies affected consumers when buying eggs, our analysis of Hypothesis 1 indicated that consumers were affected by the quality of the eggs rather than exterior factors such as the brand name. Thus, we concluded that it is important to promote the excellence of the quality of the eggs. Usually firms buy eggs from farms and repackage them in order to sell them. In this sense, if consumers were aware of this egg production process, and eggs were fairly distributed to retailers, large retail PB businesses would also be able to enhance their competitiveness. Conclusions - The brand, packaging, retail outlet, and other external features influenced the purchase of eggs to a certain degree, while shelf life, grade of the eggs, cleanliness, and other intrinsic characteristics had more influence. In particular, shelf life was the most important factor influencing purchase. Consumers were influenced not only by intrinsic characteristics of the eggs but also by large-scale producers' brands. Consumers relied upon the brand despite reduced competition because they found it difficult to identify shelf life and/or cleanliness. Small businesses and/or large-scale retailers can remain competitive by maintaining the freshness and cleanliness of the eggs. Further studies need to investigate areas in which consumers' cognition of the product is poor and/or the purchase inclination with regard to less developed industries such as eggs. In this study, the greatest problem was that consumers did not consume in accordance with the current situation as consumers have preferred fresh and clean eggs for a long time compared to purchase decisions based on external brands and/or packaging.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.670-680
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• 2022

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

• Journal of the Microelectronics and Packaging Society
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• v.18 no.2
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• pp.1-9
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• 2011

Rare metals, called as vitamins of industry, are defined as the elements which are very few in the earth and are difficult to extract from ores. The requirements for total amounts of rare metals have increased as the global economics grows and the function of electronic components varies considerably. The rare metals have been maldistributed to America, CIS(Commonwealth of Independent States), China, Australia, Canada as about 80% of total natural resources, which also lead to unequal materials flow or distribution. Therefore, it was needed to investigate the feature of rare metals in terms of industry as well as technology. We could identify the industrial issues associated with the supply of critical rare elements in electronic components.

• Language and Information
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• v.4 no.1
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• pp.67-82
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• 2000

The purpose of the paper is twofold. First, we revise the well-known Centering Theory of anaphora resolution and propose the controlled Information Packaging Theory (for short, CIPT). Second, we suggest a solution to the resolution of the antecedents of pronouns within the framework of CIPT. For this purpose, we select a dialogue of hotel reservation as a domain-restricted discourse, and discourse, and discuss the characteristics of the distribution of pronouns. We suggest that we need to palce the Slot-Link element on the top of the forward centering list. We claim that we need to establish a constraint on conceptual compatibility. As for the pronouns in the global dialogue, we propose a constraint of discourse command.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.05a
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• pp.224-233
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• 2002

A common YBCO powder has been made from a mixture of Y123 and Y211 that heated at different temperatures, respectively. The synthesis temperature of Y211 is lower than Y123. If Y211 has been heated as a synthesis temperature of Y123, a particle size of it may be very coarse. It exist as one of main defects for superconductor. But We simultaneously synthesize a YBCO(its composition is (Y123+0.4Y211)+$lwt%CeO_2$) using polymeric complex method. In the YBCO, the Y123 is synthesized lower temperature than other methodes, and its crystal structure is orthorombic. For measurement of these superconducting properties, we fabricated a YBCO single crystal. The manufactured YBCO single crystal is measured a magnetic distribution device using 0.5Tesla magnet and trapped magnet fields in it are 0.2Tesla.

• The monthly packaging world
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• s.278
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• pp.45-53
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• 2016

농식품 유통의 다각화로 인해 안전적인 물류를 위해서는 농식품 포장재가 중요한 요인이 되었다. 때문에 물류형태에 따른 포장재 재질과 포장 디자인의 다양화는 매우 중요하다. 이를 위해 본 연구는 직접유통 농가와 간접유통 농가 112명을 대상으로 포장재 표기내용 중요도와 포장재 활용실태를 분석하였다. 그 결과 유통채널별 표기내용의 중요도가 차이가 있으며, 포장 재질과 포장 디자인을 구별하여 제작 및 활용하고 있는 것으로 나타났다. 연구 결과를 토대로 유통채널의 다각화에 따른 포장재 활용방안으로 택배 물류와 비택배물류에 따른 포장 재질을 고려한 제작, 직접유통과 간접유통에 따른 포장 디자인의 차별화를 고려한 디자인, 유통채널에 따른 포장재 표기방식에서 부각해야 할 부분을 고려한 제작 방안 등을 제시하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.3
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• pp.139-145
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• 2020

The purpose of this study is to share the experience of online education with departments related to the servic industry, such as distribution and logistics, in the New Normal Age of COVID-19 pandemics. The graduation presentation project, which is the capstone design subject and the most urgent subject for face-to-face classes, was selected as the online education subject of this study. The results of this study are as follows : First, several online class tools, such as Zoom, Microsoft Teams, and Google Meet, have also been shown to be applicable to capstone design subjects such as graduation presentation projects. Second, it is essential to reorganize the curriculum to enhance students' ability to practice and utilize online contents. Third, continuous education and training are needed to make easy use of the aforementioned online teaching tools. Meanwhile, fourth, further research is needed to solve the learning effects caused by online learning, and difficulties in communication.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.346-353
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• 1997

This study was undertaken to find out distribution and contamination sources of hazardous microbes through microbial hazard analysis on the processing steps of surimi-based imitation crab (SBIC). As a results of ananlysis of 9 hazardous microbes for 16 raw materials and 8 processing steps, no Samonella spp. and Escherichia coli were detected in all samples. Level and distribution of hazardous microbes in mixed color were similar to those of surimi. Changes of aerobic plate counts (APC), psychrotropic bacteria, coliforms, Staphylococcus aureus and Vibrio parahaemolyticus showed similar trends at different processing steps. Thermotrophic bacteria and aerobic sporeformers were not detected until mixing step and feeding step, respectively and not reduced after cooking step. According to the comparison of APC at each step, it was suggested that surimi, workers and silent cutter at mixing step, and mixed color, workers and bundler at packaging step were the major contamination sources of bacteria.