• 한국축산식품학회지
• /
• 제33권1호
• /
• pp.58-66
• /
• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• 마이크로전자및패키징학회지
• /
• 제27권1호
• /
• pp.37-43
• /
• 2020

Fan-out wafer level packaging (FOWLP) 재배선 적용을 위한 Ti 박막과 WPR 절연층 사이의 계면 신뢰성을 평가하기 위해, O₂ 플라즈마 전처리 및 후속 열처리 시간에 따라 90° 필 테스트를 진행하였다. O₂ 플라즈마 전처리 시간이 증가 할수록 계면 접착력이 감소하다가 유지되는 거동을 보였으며, 이는 과도한 O₂ 플라즈마 전처리가 WPR 절연층 내의 C-O-C 또는 C=O 결합을 끊어 WPR 표면이 손상을 받아 계면 접착력이 저하된 것으로 판단된다. 또한 O₂ 플라즈마 전처리를 30초 진행한 시편을 150℃ 후속 열처리 진행한 결과, 계면 접착력이 0시간에서 24시간까지는 감소하였으나, 100시간까지 유지되는 거동을 보였다. 이는 고온에 취약한 WPR 절연층이 과도한 열처리로 인해 손상되어 계면 접착력이 급격히 감소하다가 유지되는 것으로 판단된다. 따라서, 절연층 소재에 대한 최적의 플라즈마 전처리 조건을 확보하는 것이 FOWLP 재배선의 계면신뢰성 향상을 위한 핵심요소임을 알 수 있다.

• 한국식품저장유통학회지
• /
• 제8권3호
• /
• pp.264-268
• /
• 2001

풋고추를 수확하여 선도를 유지할 수 있도록 하기 위하여 천연항균소재를 이용한 항균용제와 항균포장필름에 대한 각각의 효과와 두 가지를 병행한 상승효과를 확인하기 위하여 풋고추를 항균용제에 침지 처리후 1$0^{\circ}C$에 저장하면서 품질변화를 측정하였다. 그 결과 항균용제와 항균포장필름에 대한 각각의 효과뿐만 아니라 두 가지를 병행하여 저장하는 경우 상승효과가 더욱 두드러지게 나타나는 것을 확인 할 수 있었다. 따라서 풋고추의 선도를 유지하는 데에 천연항균소재가 효과적으로 사용될 수 있는 것으로 나타났고, 이러한 용제가 실용가능성을 가질 수 있도록 다각도로 연구가 진행되어야 할 것으로 생각된다.

• 한국포장학회지
• /
• 제11권1호
• /
• pp.33-40
• /
• 2005

This study was carried out for effective utilization of recycling resources to investigate the repulping conditions of car air filter waste paper and to evaluate the application into corrugating medium papermaking by blending these repulped pulps. Car air filter waste paper was made of virgin BKP and it was dipped into phenol resin solution. It was well disintegrated by laboratory Valley beater with 10%(basis on oven-dried pulp weight) NaOH addition and defoamer usage. The optimal temperature, beating consistency and treatment time were mainly $40^{\circ}C$, 1% and $30{\sim}40$ minutes, respectively. Handsheets were prepared with various blending ratios between air filter recycled pulp and KOCC. In the case of $10{\sim}20%$ substitution with air filter recycled pulp, physical properties reductions as compressive strength and burst strength of sheets were lower than others. These results showed more favour than the partial substitution of KOCC for corrugating medium even though some strength reduction of paper. It was also observed that the waste water of air filter recycling was not affective to environmental problems.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권3호
• /
• pp.428-432
• /
• 2009

40 goat kid ribcages were held for 7 days in storage conditions ($4^{\circ}C$) and used to determine the effects of three different packaging methods (atmospheric air, vacuum and modified atmosphere package (MAP) 10:70:20 mixture of $N_2:O_2:CO_2$) on meat quality of the chops. L* was affected by the packaging method being lighter than MAP chops. The coordinate a* significantly increased during storage time. For MAP-packed chops and those kept in atmospheric air, b* increased markedly during storage time whereas it remained unaffected throughout storage when in vacuum packages. Final pH values ranged from 5.6 to 5.8 and no effects were found for either storage time or packaging method. WHC means were lowest for the three packaging methods on day 7 of storage and highest on day 1. Storage time increased water loss in vacuum treatments. Trained panel colour acceptability was lower at 3, 5 and 7 days than on day 1 of storage for atmospheric air treatment and vacuum packaging, while for the MAP treatment average values on days 5 and 7 were lower than those observed on days 1 or 3. Trained panel odour was lower for atmospheric air and vacuum packages at 3, 5, and 7 days storage than at 1 day, while no differences were found in trained panel odour acceptability for MAP packages. With reference to consumers, the MAP proposed in the present study is the chosen method for storing goat meat, rather than vacuum or atmospheric air packaging.

• 방사선산업학회지
• /
• 제10권4호
• /
• pp.205-210
• /
• 2016

This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

• 펄프종이기술
• /
• 제38권1호통권113호
• /
• pp.62-69
• /
• 2006

This study was carried out to measure and analyze the storage condition, distribution route, and packaging method of four selected agricultural products(small tomato, cabbage, peach, and carrot) in the cold chain system. It was shown that dew-forming phenomenon by fruits and vegetables deteriorates the agricultural product quality and physical properties of corrugated fiberboard box during the cold chain system. The compressive strength deterioration in corrugated fiberboard boxes was much greater for single wall(SW) corrugated fiberboard containers than for double wall(DW) in low temperature-high humidity condition. To reduce the deterioration of box and dew-forming phenomenon, water-repellency treatment should be over $R_6$. However, water-resistant treatment of corrugated fiberboard containers would be effective under high relative humidity conditions more than 75% RH. It was suggested that functional corrugated fiberboard box packaging would be an optimum method to reduce the deterioration of agricultural products quality by. It was also achieved controlling the relative humidity and temperature during the storage and physical distribution process.

• 동아시아식생활학회지
• /
• 제14권5호
• /
• pp.513-518
• /
• 2004

The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L* values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a* and b* values in the all plots during storage was the lowest in KPM and in order of KPM

• 한국식품저장유통학회지
• /
• 제30권4호
• /
• pp.549-561
• /
• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• 한국펄프종이공학회:학술대회논문집
• /
• 한국펄프종이공학회 2011년도 추계학술발표회 논문집
• /
• pp.335-343
• /
• 2011

We examined the effect of the acidic liquid from carbonized rice hull(ALCRH) treatments to molded fiber packages(MFP) on weight, Haugh unit, pH and microbial activity of egg to extend the shelf life in egg packaging. Higher concentration and surface spray treatment of the acidic liquid extended the shelf life of egg. ALCRH treatment to MFP improved the performance of the packaging for egg in terms of decreased weight loss and retarded microorganism growth of eggs during storage.