• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.429-437
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• 1999

A mathematical model was established for estimating changes in pressure and volume of permeable kimchi packages. The model comprises the CO2 gas production from kimchi and permeation of O2, CO2 and N2 through the permeable film or sheet. Using the developed model, the effects of various packaging variables on the pressure and volume changes were analyzed for rigid and flexible packag es of kimchi(3% salt content) at 15oC, and then effect of storage temperature was also looked into. In case of rigid pack of 400g, using the plastic sheet of high CO2 permeability and initial vacuumizing can help to relieve the problem of pressure build up. The lower fill weight can further reduce the pressure, but will result in higher packaging cost. For the flexible package of 3 kg, highly permeable films such as low density polyethylene(LDPE) and polypropylene can reduce the volume expansion. Higher ratio of CO2 permeability to O2 and N2 permeabilities are effective in reducing the volume expansion. Increased surface area cannot contribute to reduction of volume expansion for highly permeable flexible packages of kimchi. For the impermeable packages, pressure and volume at over ripening stage (acidity 1.0%) increase with decreased temperature, while those at optimum ripening stage(acidity 0.6%) change little with temperature. Pressure of permeable rigid LDPE package increases with tem perature at any ripening stage, and temperature affects the volume of flexible LDPE package very slightly. Experimental verification of the present results and package design with economical consid eration are needed as a next step for practical application.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.71-76
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• 2020

CO₂ concentration in kimchi package has emerged recently as a potential index of product ripening to be monitored or sensed in intelligent packaging. Considering that addition of CO₂ absorber into the flexible kimchi package changes behavior of its CO₂ concentration, ripening of kimchi in total acidity, package CO₂ concentration in partial pressure (P_CO2) and package volume at 10℃ were estimated by mathematical model for two size packages included with different CO₂ absorbers. In small size package containing 0.5 kg of kimchi, relatively less gas permeable low density polyethylene (LDPE) sachet of the absorber was found to give rise of P_CO2 linearly correlated with acidity at acceptable conditions of absorber amount and size. The levels of P_CO2 at optimum ripening were different with absorber amount. However, highly gas permeable microporous spunbonded film (Tyvek) sachet did not show the linear relationship except a condition of 1.5 g of CO₂ absorbent. In large size package containing 2.0 kg, absorber sachets of LDPE and Tyvek could give the linear relationship between product acidity and package P_CO2 but at different levels (P_CO2 of package with LDPE sachet: 0.46~0.79 bar, P_CO2 of package with Tyvek sachet: 0.00~0.75 bar). The P_CO2 at optimal ripening was found to be less variable with LDPE sachets than with Tyvek ones. Use of package CO₂ concentration as an indicator of kimchi ripening was shown to be possible on the limited conditions where the linear relationship between them is established or confirmed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.35-40
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• 2021

Calcium hydroxide (CH) reacts with CO2 to produce moisture, and sodium carbonate (SC) reacts with CO2 in the presence of moisture. Using these different characteristics of these two reactants, a CH/SC mixture of CO2 absorber tuned for kimchi ripening to produce CO2 in a flexible package was selected. A ratio of CH:SC (1:2) in highly gas permeable microporous spunbonded film (Tyvek) sachet was found to be appropriate for delayed and consistent CO2 absorption useful for kimchi package. Addition of superabsorbent polymer (SAP) as moisture buffer was helpful for boosting the consistency of CO2 absorption. In a package of 0.5 kg kimchi at 10℃, the sachet consisting of 0.794 g of CH + 2.276 g of SC + 0.4 g of SAP suppressed its volume expansion and maintained a suitable range of CO2 partial pressure (PCO2) steadily inside. These optimal conditions may vary depending on the type and salinity of kimchi, storage and distribution temperature, and the material and area of the absorber sachet. This study showed a potential of mixture CO2 absorber to be tuned for CO2 producing packaged kimchi for the purpose of keeping consistent PCO2 at tolerable volume expansion.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.53-58
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• 2010

Internal gas composition of single unit persimmon package was evaluated at $-1^{\circ}C$ as function of package film area and fruit weight in order to find packaging conditions to achieve the optimal modified atmosphere beneficial for keeping the freshness. With large fruit size(${\approx}230\;g$), low permeable films (LLDPE/PP in 35 or $40\;{\mu}m$ thickness and $30\;{\mu}m$ OPP) with an exact fitness to the fruit (surface area of $0.040\;m^2$) resulted in anaerobic atmosphere with occurrence of browning in long term storage. With medium (${\approx}210\;g$) and medium small (${\approx}190g$) sizes, larger surface area of low permeable $35\;{\mu}m$ LLDPE/PP film provided higher $O_2$ and lower $CO_2$ concentrations causing higher occurrence of softening and blackening discoloration. On the other hand, smaller surface area of lower $O_2$ and higher $CO_2$ concentrations had a high risk of browning. Wise combination of fruit size, packaging film and surface area is required for attaining the beneficial modified atmosphere to prevent the physiological injuries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.41-47
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• 2016

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess $CO_2$ production, leading to package expansion and leakage. To alleviate this problem, the use of $CO_2$ absorbers, high $CO_2$-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

• Proceedings of the Korean Geotechical Society Conference
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• 2002.10a
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• pp.529-536
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• 2002

The purpose of this paper os to present and discuss some of flow and drain observed in modelling results. Because dredged fill ground of Yul-Chon located in the south coast of Korea is very soft, this ground should be improved after operation of surface stabilization. There are surface stabilization method such as chemical stabilization, desiccation, horizontally vacuum drain, replacement, and geosynthetics. In Yul-Chon, PTM(Progressive Trenching Method) is adopted to provide the necessity condition of surface desiccation. In the case trench in the dredged soft ground is formed by PTM equipment, pore water in the ground is drained through trench. There, drain and desiccation of surface ground increase, and bearing capacity is improved. In this research, when trench in the dredged soft ground is formed by PTM equipment, permeable characteristics and drain efficiency of pore-water are analyzed using SEEP/W software package. Results show variation of total head, pressure head, flux, hydraulic gradient, and flow quantity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.104-109
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• 2017

The flooding and deterioration of water quality caused by urbanization and climate change are becoming more serious. In order to respond to this, studies on low impact development (LID) technology, which is designed to restore the hydrological system of the urban basin to its natural state, have been actively pursued all over the world, The announcement of the low carbon green growth law, hydrophilic area special law, etc., highlights the importance of technology such as the LID method. However, whereas various developments have been made in relation to the current LID element technology, there has been little research designed to verify its effectiveness. In this study, we analyzed the optimum spatial distribution of pitcher fire pitcher packing in parking lots using the K - LIDM model to verify the effectiveness of the low impact development (LID) method in the early stages. Using the eight package scenario and the three rain intensity scenarios, it was found that the lower 40% pitcher packaging results in an approximately 90% spill reduction effect, as in the case of the whole pitcher's package. The confirmation of these analyses and experimental verification is expected to ensure that the actual pitcher packaging will be used as a basis for arranging LID facilities such as urban planning and housing development in the future.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.1-8
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• 2012

Kimchi, a Korean fermented vegetable is packaged without pasteurization and distributed with live bacteria actively working to produce lactic acid and carbon dioxide gas in the product. The $CO_2$ production consisting of two distinct phases of initial fast and later slow rates depends on kimchi type, salt content and storage temperature. The $CO_2$ produced from kimchi is accumulated in the product package causing volume expansion and pressure buildup. The dependence of $CO_2$ production rate on salt content and storage temperature has been published formerly and can be used for estimating the package volume and pressure under a variety of storage conditions. As methods to alleviate the problems from the produced $CO_2$, package designs with controlled diffusion pinhole, high $CO_2$ permeable film or $CO_2$ absorber have been tried by several researchers. Properly designed packages adopting the device or tool were shown to have high dissolved $CO_2$ in kimchi without volume expansion and pressure buildup, giving good sensory quality with carbonic taste. Advantages and limitations of each method have been discussed.

• 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 Food Science and Technology
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• v.36 no.4
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• pp.580-585
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• 2004

Respiration of 'Fuyu' persimmon (Diospyros kaki) fruits were measured in terms of oxygen consumption rate and carbon dioxide evolution by closed system experiments at 0, 5, and $20^{\circ}C$. Enzyme kinetics-based respiration model was used to describe respiration rate as function of $O_2\;and\;CO_2$ gas concentrations $(R=V_m[O_2]/K_m+(1+[CO_2]/K_i)[O_2])$, and Arrhenius equation was applied to analyze temperature effect. $V_m\;and\;K_m$ increased, while $K_i$ decreased, with increasing temperature. $K_m\;of\;O_2$ consumption was greater than that of $CO_2$ evolution at equal temperature. Inhibitory effect of reduced $O_2$ level on $O_2$ consumption was more prominent than that on $CO_2$ evolution. Activation energy of respiration decreased with reduced $O_2$ and elevated $CO_2$ concentrations. Activation energy of $CO_2$ evolution was greater than that of $O_2$ consumption. Permeable package experiments verified respiration model parameters by showing good agreement between predicted and experimental gas concentrations in package.