• 한국식품과학회지
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• 제35권6호
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• pp.1110-1116
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• 2003

신선 편의가공 양파제품의 적정 포장방법을 탐색하고자 polyolefin계 유연 필름(LDPE, PP)을 이용한 수동 MAP, 20% $O_2/10%\;CO_2/70%\;N_2$ 혼합기체 또는 에틸렌 흡수제를 첨가한 능동 MAP, LDPE 필름으로 감압 포장한 MVP 등의 적용 가능성을 조사하였다. 박피 양파의 포장방법을 달리하여 $10^{\circ}C$에서 28일간 저장하면서 이화학적, 미생물, 관능적 품질변화를 측정하여 개별 품질인자에 대한 포장처리 효과를 검토하였다. 전체적으로 포장방법에 따른 저장중 박피 양파의 표면색, 중량 감소, 미생물 증식은 차이를 분명하게 구분하기 어려웠으나, 외관품질과 부패율 측면에서는 일정한 차이를 식별할 수 있었다. 결과적으로 기체투과성 LDPE 필름에 일정수준의 진공을 적용하여 밀봉 포장한 MVP가 다른 포장구에 비해 상대적으로 박피 양파의 저장품질을 우수하게 유지하는 것으로 확인되었다.

• Design & Manufacturing
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• 제10권1호
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• pp.46-50
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• 2016

Beverage industry is the largest in the domestic packaging market. Usually, beverage is packed in palstic, glass, can and paper bags. However, the cost of these packaging methods are very high and the recycling are not easy to handle. Pouch packaging method is one of the packaging method to solve the drawbacks of former beverage containers. The pouch packaging methods are difficult to control, it requires a number of processes. A vertical form-fill-seal machine which is self-developed is the capable of processing in a single apparatus. In this paper, in order to develop a pouch equipment, the structure analysis was carried out for the main unit. The stress and deformation of feed unit which removes the air inside the pouch while feeding down has been analyzed. It receives the greatest impact from the rolling part. And also, the sealing unit has been analyzed. The analysis result shows that the stress and the deformation was slight to be applicable to the actual system.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.465-469
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• 2006

Pre-treatment methods to determine various heavy metal contents in packaging papers were investigated by ICP-ES (Inductively Coupled Plasma Emission Spectrometry) analysis. Pre-treatment methods utilized in this study include dry ashing and decomposition methods ($HNO_{3-}HClO_{4-}HF,\;HNO_{3},\;and\;H_{2}SO_{4-}HNO_{3}$). They were compared with the conventional extraction (water) and migration (3% acetic acid) methods. The five representative heavy metals (Cd, As, Pb, Cr and Hg) were analyzed. For Cd, Hg, and As, the results were below detection limit of the instrument. In case of Cr and Pb, the migration test is considered to be a better method compared to the extraction test, but all pretreated methods showed much higher detection efficiency than the extraction or migration test. However, the detection ratio between the migration test and decomposition methods was different. Among all decomposition methods, the nitric acid - perchloric acid - hydrofluoric acid treatment brought a slightly higher detection value than others, but there was no significant difference among them except sulfuric acid - nitric acid method. Concerning Pb, the sulfuric acid - nitric acid method showed a low detection efficiency compared to other decomposition methods. The sulfuric acid - nitric acid method is, thus, not considered to be a suitable analysis method for Pb in packaging papers.

• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• 한국식품영양과학회지
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• 제33권5호
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• pp.888-893
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• 2004

양념갈비의 품질 안정성 및 저장성 확보를 위한 일환으로 시판되는 양념갈비에 감마선 조사(0, 2.5, 5, 7.5 kGy)하여 포장 방법(함기 vs 진공) 및 저장 기간에 따른 양념갈비의 총균수, pH, 수분활성도, 전자공여능 및 지방산패도를 측정하였다. 감마선 조사한 양념갈비의 미생물 생육은 조사선량이 증가할수록 저하되었고 포장방법별로는 함기포장구보다 진공포장구가 미생물 생장억제에 더욱 효과적임을 확인하였다. pH는 함기포장구에서 저장 7일째 다소 감소하는 경향을 보였으나 포장방법과 조사선량에 따른 유의 차가 나타나지 않았다. 감마선 조사한 양념갈비의 전자공여능은 저장기간에 따라 감소하는 경향을 보였으나 그 감소폭은 함기포장구가 진공포장구보다 크게 나타났다. TBARS값은 진공포장구의 경우 감마선 조사선량과 저장기 간에 따라 유의적인 차이는 없었다. 그러나 함기포장구는 조사선량이 증가할수록 그리고 저장기간에 따라 유의적으로 증가하여 저장 7일째 진공포장구보다 2배의 높은 값을 나타내었다. 따라서 시판되는 양념갈비의 저장 중 유통안전성을 확보하기 위한 감마선 조사의 사용에서 품질을 유지하기 위해서는 진공포장으로 유통하는 것이 바람직하다고 판단된다.

• 유통과학연구
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• 제21권10호
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• pp.21-29
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• 2023

Purpose: The current study focused on developing Klong Kone Shrimp Paste (Mesopodopsis) products and packaging, aiming to enhance the capabilities of entrepreneurs with cultural capital in post-pandemic Samut Songkhram Province. Research design, data and methodology: This study sought to analyze product and packaging issues and examine packaging expectations for Klong Kone shrimp paste. A combination of quantitative and qualitative methods was used, including a questionnaire administered to a sample of 400 individuals who purchased community enterprise products. Descriptive analysis, involving percentage, mean, and S.D., along with qualitative analysis through phenomenological methods, such as in-depth interviews and focus groups, were conducted with community enterprise entrepreneurs, experts, and customers. Results: The findings indicate that addressing product conditions and packaging issues with Klong Kone shrimp paste can be achieved by incorporating an attached label on the community product packaging. Conclusion: This approach is necessary due to the lack of community identity reflection and unattractive design, which currently deter customers from considering the products as souvenirs. Additionally, diversifying product offerings is recommended to better align with consumer needs. In terms of packaging expectations, a majority of respondents expressed a strong preference for an attractive appearance.

• 한국포장학회지
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• 제10권1호
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• pp.1-6
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• 2004

Amount of residual ink solvent on the packaging materials from Korea, Japan and Europe was measured and compared. The amount of packaging materials from Korea was much higher than that of Japan and Europe. To reduce the residual amounts of ink solvent, aging condition of printed packaging materials including aging time and temperature was modified and evaluated. Aging with high temperature and short time ($60^{\circ}C$ and 24 hours) was more effective for reduction of residual amount of ink solvent than that with low temperature and long time. To find out change of reduction pattern of residual amount of solvent according to plastic packaging material, several monolayer and multilayer packaging materials were selected. Among the monolayer packaging materials, the amount of EVOH and PET was lower than that of polyolefin plastic film including PE and PP. PP/EVOH/PET among the selected multilayer film showed the lowest amount of residual ink solvent on food packaging materials. Result of this research revealed that the residual amount of ink solvent can be reduced by proper selection of aging condition with and by appropriate application of mutilayer plastic film.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• 펄프종이기술
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• 제39권5호
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• pp.45-51
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• 2007

This study was carried out to investigate various heavy metal contents in packaging papers by pre-treatments for ICP-ES (Inductively Coupled Plasma Emission Spectrometry) analysis. Pre-treatment methods of heavy metals in this study include extraction, migration and decomposition methods (dry ashing, $HNO_3-HClO_4-HF,\;HNO_3,\;and\;H_2SO_4-HNO_3$). Test results were compared with conventional extraction (water) and migration (3% acetic acid) methods. The five representative heavy metals (Cd, As, Pb, Cr and Hg) were analyzed. For Cd, Hg, and As, the results were below detection limit of the instrumental technique. It was considered that the migration test was a better method compared to extraction test, but all the decomposition methods showed much higher detection values than the extraction or migration test. In case of recycled corrugated containers, 3% acetic acid solution extracted about 25% of chromium and 30% of lead compared to the content by decomposition methods. Among all decomposition methods, the nitric acid - perchloric acid - hydrofluoric acid treatment brought a slightly higher detection value than others, but there was no significant difference among them except sulfuric acid - nitric acid method.

• 한국포장학회지
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• 제8권1호
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• pp.1-10
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• 2002

각 국가 권역별 이행실험방법에 따라 지방성 및 고온가열 식품 포장재에서의 시뮬란트별 항산화제와 DEHA의 특정이행량을 비교하였다. 고온 가열용 식품 포장재의 경우 일부 두께가 두꺼운 필름, 예를 들어 PP 필름에서는 각 국가 권역별 시뮬란트 종류와 온도 조건의 차이에 따른 항산화제의 이행량의 차이가 나타났다. 미국이나 유럽연합에서 지방성 식품의 시뮬란트를 이용하여 얻어진 실험치에 $2{\sim}5$의 reduction factor가 계산되는 것을 감안한다면 아시아 조건하에서의 이행치가 유의적으로 높아지는 결과를 초래하게 된다. 아시아의 이행 실험 조건은 해당포장재의 온도 노출 조건에 따라 다양하게 설정될 필요성이 제기되었다.