• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1227-1234
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• 1999

Modified atmosphere packaging of peaches(Prunus persica L. Batsch) was investigated to extend their freshness during distribution. Peaches were packaged in the PE film(20LD, 40LD), the PE film modified by addition of 5%(w/w) zeolite(20CK, 40CK), and the PE film containing $Purafil^{\circledR}$ sachet(20LP, 40LP). Quality indexes of peaches during storage at $20^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable activity, firmness, color and sensory properties. Gas composition and ethylene content In the film bags changed rapidly at the early stage of storage. Within 8 days, weight loss of the unpacked control increased upto ll.8% but those of the packaged remained below 2%. There was no significant difference in soluble solids content and pH in all the treatments. Ethanol content of peaches packed in 40LD was 12.88 mL/kg and acetaldehyde content in 40CK was $160\;{\mu}L/kg$ for 8 days. Peaches packed in 20CK showed a good visual and sensory Quality. The result suggested that active packaging treatment such as 20CK could be used for extending freshness of peaches during transport period at ambient temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.11-17
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• 2015

The increase of international and domestic trade according to global industrialization and economic growth has raised the national logistic cost in connection with physical distribution of articles. In order to reduce these costs and rise up national industrial competitiveness, Korea has also tried to improve the efficiency of logistics with various methods as advanced countries did. Especially, Korea government has decided standard dimension of pallets with T11 ($1100{\times}1100mm$) on the basis of unit load system in early 2000s, and certification program for logistics equipments has been operated to keep up the compatibility for the equipments and packaging with modulation of T11. Consequently, this certification program has contributed to extend standardization for logistics and to grow up 3 party logistics, but compared with advanced countries, the rate of national logistics cost to GDP (gross domestic product) still shows about 3% gap as demands for certification have been decreased in the recent. In this study, therefore, we proposed the development of logistics certification system based on social needs as a policy device to activate logistic industry as well as improve the efficiency of national logistics after we had analyzed all of certification programs for logistics being run in Korea. Namely, the first is the development of certification project for Northeast Asia's logistics corresponding to necessity for applying returnable transport system according to increasing the amount of trade between Northeast Asia's countries. The second is the development of certification project for safe transportation of packaging corresponding to costumer's needs for safe transit according to the growth of electronic commerce and the increase of global distribution.

• Journal of the Microelectronics and Packaging Society
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• v.13 no.4
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• pp.77-84
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• 2006

Surface roughness and wafer-level thickness distribution of the non-cyanide Au bumps were characterized with variations of the electroplating current density and the bath temperature. The Au bumps, electroplated at $3mA/cm^{2}\;and\;5mA/cm^{2}$, exhibited the surface roughness of $80{\sim}100nm$ without depending on the bath temperature of $40^{\circ}C\;and\;60^{\circ}C$. The Au bumps, electroplated with $8mA/cm^{2}$ at $40^{\circ}C\;and60^{\circ}C$, exhibited the surface roughness of 800nm and $80{\sim}100nm$, respectively. Wafer-level thickness deviation of the Au bumps became larger with increasing the current density from $3mA/cm^{2}\;to\;8mA/cm^{2}$. More uniform thickness distribution of the Au bumps was obtained at a bath temperature of $60^{\circ}C$ than that of $40^{\circ}C$.

• The KIPS Transactions:PartD
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• v.16D no.5
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• pp.715-728
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• 2009

The Enterprise Service Bus based on Java Business Integration is an web service standard and one of the methods for implementing distribution channels of Service Oriented Architecture. Consisting of open source group, extensive venders and users, the ESB based JBI has the problems of ineffectiveness as well as advantages of extensibility of service plug-in. That is, in case users need to use Service plug-in, manual connection of packaging process and sequential distribution method is required. This study, therefore, proposes as a way of trouble-shooting the user-oriented component deployment tool which can manage entire process for deploying The ESB middleware platform to Service unit. At the same time, this study elicited the requirements based on issues of JBI-based ESB and has developed the modeling property, packaging, distribution and evaluation thru Schema analysis of JBI-compatible component. Using the deployment tool this study proposed, users will be able to perform and manage the whole deploying process without additional manual work for connecting component. Not only it is expected that interface based on Graphic User Interface provide usability and convenience but they can also minimize the errors rate through component and route validity verification function provided in deployment tool.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.112-118
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• 1995

The effect of various packaging methods on kimchi quality was investigated in order to develop the packaging techniques for preventing commercial kimchi products from inflation and explosion, due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; 1) atmospheric packaging(AP), 2) check valve packaging(CV), 3) double packaging(DP), and 4) vacuum packaging(VP). The quality of kimchi during storage at $10^{\circ}C$ was evaluated in terms of gas composition, free volume, pH, titratable acidity color index and sensory properties. The gas composition inside packages showed different curves according to the packaging methods. Due to fermentative gas accumulation in both AP and CV, $CO_2$ concentration increased by 2 stepwise pattern, while $O_2$, concentration decreased exponentially. In DP, $O_2$ concentration remained constant, but $CO_2$ concentration increased by 2 stepwise pattern and then decreased. In contrast, VP produced low $O_2$ and high $CO_2$ concentrations only at the end of storage. The free volume in both AP and CV showed typical sigmoidal curves similar to $CO_2$ concentration changes. It remained constant in DP, but started to increase at the late stage of storage in VP. There was no significant effect of packaging methods on pH changes of kimchi. In titratable acidity, DP maintained relatively higher than others. Regarding to the color change of crushed kimchi juice in all packages, L and b values decreased exponentially but a value remained constant during storage. Color index(L b/a) of crushed kimchi juice decreased exponentially and remained constant at the end of storage. The growth of lactic acid bacteria was VP, CV, AP, DP in increasing order. In sensory test, the sourness scores of DP were fairly higher than those of others, but the texture was not significantly affected by the packaging methods. The preference for kimchi showed VP>AP, CV>DP in order of score. In this study, it could be proposed to employ DP and VP method as the effective packaging techniques for preventing commercial kimchi products from inflation.

• Korean Journal of Organic Agriculture
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• v.29 no.1
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• pp.1-23
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• 2021

The form of agri-food transaction has taken a rapid change from the existing method since Covid-19. In response to changes in the market environment such as Covid-19, the integrated marketing organization in Jeollabuk-do was diagnosed from the point of view of innovation, and the future direction was examined. In order to improve the distribution structure of the production area, an integrated marketing organization was fostered, and both quantitative and qualitative growth were brought about. However, some regions still lack willingness to participate and lack of expertise. In particular, there is no infrastructure and strategy to prepare for the increase in non-face-to-face transactions post Covid-19. Online transactions also require economies of scale, so non-face-to-face transaction capabilities must be reinforced by adding a separate organization and experts in charge of online transaction functions within the integrated marketing organization. In the future, online sales are highly likely to expand not only to transactions between producers and individual consumers (C to C), but also to mass consumer (B to B) transactions. It will be an opportunity. In addition, it is necessary to efficiently use production area distribution facilities such as sorting and packaging. Since the non-contact transaction method will increase after Corona 19, it is necessary to strengthen marketing capabilities such as expansion of utilization rate, order placement, settlement, and customer management, and reorganization of specialized organizations.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.62-67
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• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.81-85
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• 2013

The stored-product insects have been a serious problem during the entire process of distribution on the food industry. Especially, the Indian meal moth (Plodia interpunctella) is one of stored-product insects which causes harm through penetrating into the food packaging. The objective of this study was to develop the anti-insect packaging material with fennel (Foeniculum vulgare) oil (FO). The FO has been selected for insecticidal substance against P. interpunctella, which was tested by fumigant toxicity assay. An anti-insect sachet was prepared by FO and filterpaper placed in a small paper bag. Repellent test was performed to evaluate the repellent activity of anti-insect sachet. In addition, the controlled release of FO from the anti-insect sachet was determined at $28^{\circ}C$ by gas chromatography (GC). It was demonstrated that FO was an effective substance against P. interpunctella. The mortality of FO was 56% at 800 mg/0.5 L in 120 h. In repellent test, the FO sachet showed effective repellency against P. interpunctella. The developed anti-insect sachet could be a promising source for insect repellent materials in food packaging.

• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.