• Food Science and Preservation
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• v.7 no.1
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• pp.8-11
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• 2000

The antimicrobial extracts of rheum palmatum and coptis chinensis root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for keeping qualities of cucumbers, respectively, which were then packed in low density polyethylene(LDPE) films incorporated with 1 % antimicrobial extracts and stored $10^{\circ}C$. Dipping and packaging in the antimicrobial agents suppressed the growth of putrefactive microorgani는 and the decay ratio of cucumbers. In addition, the loss ratio of ascortic acid content and their weight was decreased during the sotrage of cucumbers. Consequently, the combined method of dippinf and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of cucumbers.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.3
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• pp.115-120
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• 2015

In this experiment, sliced yams (5 mm size) were used for research. Alcohol treatment and blanching treatment were used in this experiments. Color change, hardness, microorganism total count, and PPO activity of the packaged yam were measured. In result, colors of the treated yam were significantly changed in alcohol treatment with different concentration. 5% alcohol treatment is better than 10% alcohol treatment in browning inhibition of fresh-cut yam. But in blanching treatment, color change had no significant different. PPO activity of 1 min blanching packaged yam were decreased 50% and PPO activity of 5 min blanching packaged yam were decreased 85%. In the case of hardness were decreased in both experimental groups. especially 1 min, 3 min and 5 min blanching films, hardness were decreased more than 10 N. Also, both treatments are inhibited the growth of microorganisms effectively.

• Journal of the Korean Ceramic Society
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• v.38 no.4
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• pp.301-301
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• 2001

• Journal of the Microelectronics and Packaging Society
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• v.30 no.1
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• pp.49-54
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• 2023

Recently, System in Packaging(SIP) technology needs to meet high frequency (5G and more) communication technology and fine pitch surface treatment. The conventional Electroless Ni/Immersion Au plating(ENIG) is not suitable for high frequency range because of magnetic properties are increasing the transmission loss. Without nickel plating layer, the pattern and pad reliability level must be meet the condition. In this review paper, we investigated research trends on Ni-less surface treatment technology for high-frequency communication and frequency characteristics according to materials.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2004.11a
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• pp.47-47
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• 2004

• The monthly packaging world
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• s.220
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• pp.99-103
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• 2011

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.109-115
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• 2006

In response to the continuous changes in current consumer demands and market trends for postharvest produces, the functional application for agricultural packaging is becoming increasely significant. This paper focuses on the overview of important changes in physical and chemical status related to postharvest physiology and applications of the functional packaging materials for maintaining the freshness of fruits after harvest. During postharvest treatment and storage periods, fresh fruits undergoes the ripening process in quality attributes of the fruit such as major changes of texture, color, and flavor. Major fruit packaging technologies are concerned with correct gas permeable film and functions of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness. Application guidelines for the functional packaging in fresh produces were studied.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.3
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• pp.105-111
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• 2009

In this work, source reduction of poly ethylene terephthalate (PET) packaging are discussed as aspect of sustainability, such as reuse, refill and recycling through the various treatment methods and historical studies for municipal solid waste (MSW) disposal. Since PET has good chemical, physical and mechanical properties, and provides good oxygen and carbon dioxide barrier properties, PET is one of the most widely used thermoplastic polyester in the U.S. and around the world. As the demand for non-renewable PET is increasing, several approaches have been developed to meet economical feasibility and environmental responsibility without degrading material performance. Several companies, such as Coca-Cola Co., Easterform Packaging Co. and Kraft, have tried to develop lightweight PET bottle, and some of lightweight PET bottles are already commercialized. Reuse and refilling for PET container is well developed in Europe, such as Denmark, German and Netherland by supportive legislation and policies. Recycling process is the best way to economically reduce PET waste. In consequence, advanced technique and further development must be provided due to increasing PET packaging waste.

• Food Science and Preservation
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• v.14 no.1
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• pp.42-46
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• 2007

To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at $0^{\circ}C$, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.165-170
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• 2010

Although the demand of ready-to-eat (RTE) foods such as Kimbab is growing, large quantities and wide distribution of these foods is difficult due to their short shelf-life, exposed packaging with hygienic risk, and decreased quality at refrigerator temperatures. This study was undertaken to develop preservation and storage methods to extend the shelf-life of RTE rice products using microwave and packaging methods such as vacuum and modified atmosphere packages. RTE rice ball samples inoculated with Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus were microwave treated for 0, 30, 60, 90 and 120 seconds. Populations of pathogens on the rice balls were significantly reduced with an increase in treatment time. There were more than 5 log reductions of all pathogens when the samples were microwave treated for 60 seconds. RTE rice balls inoculated with two pathogens (S. aureus and B. cereus) were packaged via air, vacuum, $N_2$ gas, and $CO_2$ gas following microwave treatment for 90 seconds. The initial S. aureus and B. cereus concentration before treatment was 7.60 and 6.59 log CFU/g, and these levels were reduced by 3.37 and 2.18 log CFU/g after microwave treatment. The levels of pathogens were significantly increased during storage time at room temperature. $CO_2$ packaging was the most effective at inhibiting microbial growth among the tested packaging methods. The levels of total mesophilic count, S. aureus and B. cereus after 5 days of storage were 7.7, 8.8 and 9.3 log CFU/g in air packaged samples and 2.4, 3.2 and 8.3 log CFU/g in $CO_2$ gas packaged samples, respectively. However, after 3 days of storage higher levels of B. cereus were observed in all samples, indicating that the samples were not safe to be consumed. Base on these results, microwave treatment and MAP packaging methods using $CO_2$ gas could be used as a potential method for extending the shelf-life of RTE foods.