• Food Science and Preservation
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• v.5 no.2
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• pp.138-143
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• 1998

The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.228-228
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• 2008

본 논문에서는 epoxy bonding film의 phenoxy resin의 함량변화에 따른 특성 변화에 대하여 연구하였다. epoxy bonding film은 미세패턴 구현을 위해서 사용되는 기판재료로써 epoxy, hardener, silica, phenoxy resin 등이 첨가되어진다. phenoxy resin 함량을 변화를 주면서 tape casting 방법을 통해서 flim 형성을 한 후, 제작된 film의 phenoxy resin 함량변화에 따른 조도 특성의 연구를 위해서 sweller, desmear 공정을 후 RA(Roughness Average)를 측정하고, SEM으로 표면을 관찰하였다. 또한 제작된 bonding film을 가열 가압 후 구리 도금공정을 거쳐 peel strength를 측정하였다. phenoxy resin 함량이 증가 할수록 RA가 증가되어지는 것이 관찰되어졌고, 또 한 peel strength 증가하였다.

• Food Science and Preservation
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• v.6 no.1
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• pp.43-47
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• 1999

To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.611-614
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• 2015

This study was performed to apply a protein film containing a natural antimicrobial compound to meat packaging and determine quality change of meat during storage. Proteins obtained from the by-products of food processing have been utilized as biodegradable film sources. Porcine meat and bone meal (MBM) is obtained during meat processing, and proteins from the MBM can be extracted and used as a film base material. Previously, an antimicrobial MBM film containing coriander oil (CO) was prepared and its physical properties and antimicrobial activity were characterized. In this study, the antimicrobial MBM-CO film was applied to beef patties packaging, and the microbial population and the degree of lipid oxidation were determined during storage at 4℃ for 15 d. The population of inoculated E. coli O157:H7 in the samples wrapped with the MBM-CO film was 6.78 log colony forming unit (CFU)/g after 15 d of storage, whereas the control had 8.05 Log CFU/g, thus reducing the microbial population by 1.29 Log CFU/g. In addition, retardation of lipid oxidation in the patties was observed during storage for the samples packaged by the MBM-CO film, compared with the control samples. These results suggest that the MBM-CO film can be useful for enhancing the quality of beef patties during storage.

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.76-85
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• 2022

In this study, a biodegradable packaging film was developed using two marine algae, Gelidium amansii, and Sargassum horneri. The chemical properties and microstructure of the developed film were evaluated using field emission scanning electron microscope, Fourier transform infrared spectroscopy, gas chromatography-Mass spectroscopy, and thermogravimetric analysis. Furthermore, the mechanical properties and toxicity of the film were evaluated using the ISO 1924 and IEC 62321 methods, respectively. The biodegradability of the film was evaluated according to ISO 14855-1:2012 method. The film was primarily made of cellulose and had biodegradability that was about 17 times greater than that of PBS, a representative eco-friendly plastic. Moreover, the mechanical properties improved by approximately 40% compared to the seaweed-based film of the previous study. The virulence test revealed that the content of all of the toxic substances listed in IEC62321 was below the measurement limit. An egg carton that can be used in practice was manufactured in accordance with ISO 534, and its applicability was tested using the biodegradable packaging film prepared.

• The monthly packaging world
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• s.268
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• pp.56-59
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• 2015

• The monthly packaging world
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• s.268
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• pp.52-55
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• 2015

• The monthly packaging world
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• s.292
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• pp.60-63
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• 2017

• The monthly packaging world
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• s.292
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• pp.56-59
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• 2017

• The monthly packaging world
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• s.208
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• pp.48-51
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• 2010