• Journal of Ginseng Research
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• v.29 no.2
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• pp.113-118
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• 2005

This study was to examine the effect of the opening ratio (area of spile hole/total surface area) of plastic container and storage temperature on physicochemical changes of fresh ginseng. At room temperature ($19\~23^{\circ}C$, RH $40\~61\%$), fungi and spoilage were observed 4 and 10 days, respectively after storing the fresh ginseng in a closed container. In storage container with $1\%$ opening ratio, fungi appeared 8 days after storage. In the container with $5\%$ and $10\%$ opening ratio, fresh ginseng showed excessive loss of moisture on the surface only after 4 days. The weight loss was most remarkable in the container with 5 and $10\%$ opening ratio. Content of maltose and sucrose decreased gradually in accordance with storage time but the extent of decreasing ratio was less significant in the container with lower opening ratio. At low temperature $(4\~9^{\circ}C,\;RH\;72\~92\%)$, no fungi but $10\%$ loss of weight was observed in the container with $5\%$ and $10\%$ opening ratio after 12 days storage. But in the tightly closed container and $1\%$ opening ratio for spiting, fresh ginseng showed good appearance even after 30 days of storage. Free sugars, especially maltose revealed gradual decrease but sucrose gradually increase following decrease at the beginning. This result suggests that storage condition of low temperature and opening ratio of plastic box less than $1\%$ can extend storage span of fresh ginseng significantly.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.249-257
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• 2013

This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were $1.09{\times}10^8$ $CFU/m{\ell}$ at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were $1.42{\times}10^{10}$, $9.13{\times}10^9$, $4.93{\times}10^9$ and $7.46{\times}10^9$ $CFU/m{\ell}$, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.

• Tribology and Lubricants
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• v.19 no.2
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• pp.94-101
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• 2003

Used motor oil contains pollutants, including organic chemicals and meta]s. When disposed of improperly - in the trash, on the ground or in a sewer system - the pollutants may reach rivers, lakes or the ground water. Thus, all the waste oil products such as waste motor oil, waste oil container, and waste oil filter should be collected and transported for recycling or disposal by waste oil regulations. Because waste oil container is a valuable resource, waste oil containers can be reused, cleaned, buried, and burned for recycling processes. This paper presents the integrated management system that may increase the efficiency and productivity for collecting and reprocessing waste oil containers such as steel can and plastic container. The integrated management system consists of collection and transportation process management system and confirmation and certification process management system for waste oil containers.

• Design & Manufacturing
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• v.14 no.2
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• pp.1-6
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• 2020

Recently, research and commercialization related to the field of cell-based therapeutic drug development has been actively conducted. In order to maintain cell viability and prevent contamination, refrigeration preservation devices, such as CRF (controlled rate freezer) or vapor type LN2 tanks have been developed. On the other hand, the storage container for liquid nitrogen tanks currently on sale minimizes the flow structure to prevent structural defects when stored in a liquid nitrogen tank having a high thermal conductivity than vapor nitrogen. If the cell-based treatment drug is stored in the gaseous LN2 tank as it is, the cell survival after thawing is greatly reduced. It was estimated that the existing storage container structure was a factor that prevented the rapid entry and circulation of gaseous nitrogen into the container. Therefore, this study intends to propose a new supercellular storage container model that can maintain the mechanical strength while maximizing the fluid flow structure. To this end, we estimated that the structural change of the storage container effects on the equivalent stress formed around the through-holes of them when exposed to a cryogenic environment using thermal-structural coupled field analysis. As a result of storage experiments in the gas phase tank of the cell-based therapeutic agent using the developed storage container, it was confirmed that the cell growth rate was improved from 66% to 77%, which satisfied the transportation standards of the FDA(Food and Drug Administration) cell-based therapeutic agent.

• Food Science and Preservation
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• v.8 no.1
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• pp.23-29
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• 2001

To extend the freshness of late autumn Chinese cabbage, the packaging and loading effects on the quality were investigated during cold storage. Judging from overall quality during storage period, late autumn Chinese cabbage could be stored by 3 months at 0$\^{C}$ cold storage. However, late autumn Chinese cabbage was not acceptable for long-term storage because of its marketability and the storage cost. Among 3 packaging methods(PP-net, carton and plastic container) for stored Chinese cabbage, plastic container and carton were more effective than PP-net packaging for the freshness prolongation. Gas composition in the plastic bags during storage was not significantly different among packaging conditions and O$_2$ and CO$_2$ concentrations were 13∼18% and 0.75∼7.48%, respectively, MAP with plastic film was effective for the quality retention because of low oxygen composition and high humidity condition in the bags.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.5
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• pp.92-100
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• 2001

This study was conducted to evaluate the growth rate of landscape trees produced in containers for three year, and the growth rate of the establishment period during sixth month~twelve months after transplanting. Two types of container such as plastic pot(pot) and fabric growing bag(bag) were adopted to restrict tree roots. Each type of container was divided into seven sub-types. One traditional production method was included as comparison. Two landscape woody plant species (Magnolia denudata, Albizzia julibrissin) were planted in the seven sub-types of container. After one or two growing season in the container, the trees of each container type were transplanted. Half of the trees were transplanted in the mild spring season, and the other half were transplanted in the improper summer season. The data was collected on the diameter of root cellar and the tree height in each year. The research results are as follows; 1. Container production method was lower than the traditional production methods by 1.3 times ~ 2 times in the growth rates. 2. The Geocell bag and Root control bag revealed higher growth rates than pp-woven bag. And pot- in-pot(double pot)system revealed higher growth rates than the ether container pot system in A denudata. There were no differences in the growth rates between container production system in Albizzia julibrissin. 3, The growth rates of improper transplanting trees was high in the \"pot\" type - \"bag\" type - \"control\" in descending order. Especially, the growth rates of \"pot\" type revealed higher than \"control\" by 4 times. 4. From the results of ANOVA and Ad hoc test, the variable of growth factors of each container types in improper transplanting experiment was not significant for a range of 5% or 1% level. And the growth rates of traditional production method was lower than the container production method. 5. There was no differences in growth rate between the containerized and the traditional production system in the case of proper transplanting experiment. The growth rates of diameter of root collar was higher in the \"control\". The growth rates of tree height was higher in the \"bag\" type. Finally, based upon the results of this study, subsequent research on the development of container materials and maintaining methods that focused on the growth rates would be required.aintaining methods that focused on the growth rates would be required.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.753-758
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• 2013

This study evaluated the quality characteristics for optimization of premix-type Buckwheat (Fagopyrum esculentum) Soksungjang (BS). First, according to the amount of salt (8, 10, 12%), coliform counts were not detected in BS with 10 or, 12% salt at 21 days and Bacillus subtilis HJ 18-4 as a starter at 7 days. Therefore, 10% salt with starter culture might be considered as suitable conditions for safety. Second, according to the ratio of water (1:1, 1:1.5, 1:1.8), BS prepared with the same weights of meju powder and water showed the highest aminotype nitrogen content (688.76mg%) at 35 days; thus, an adequate fermentation state was established at this condition compared to others. Third, according to the type of container (pot, plastic, glass), the aminotype nitrogen contents were higher in the plastic container and pot than in the glass bottle. Lastly, according to the batch size (1.25, 2.5 kg), the coliform of the 2.5 kg sample decreased faster than that of 1.25 kg samples at 14 days. These results suggest that BS prepared with the same ratio of water and meju powder fermented with HJ 18-4 as a starter and 10% salt in a pot, plastic container (3 weeks) and glass container (4 weeks) showed desirable fermentation qualities.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.210-210
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• 2012

Gas barrier coating from dense thin film deposition has been one of the important applications such as food-packaging and organic display. Especially for food-packaging, plastic container has been widely used due to its low price and high through-put in mass production. However, the plastic container with low surface energy like polypropylene (PP) has been limited to apply gas barrier coating. That is because a gas barrier coating could not adhere to PP due to its too low surface energy and high porosity of PP. In this research, we applied carbon coating consisting of Si and O as an interlayer between silicon oxide (SiOx) and PP. A carbon layer was found to provide better adhesion, which was experimentally proved by oxygen transmission rate (OTR) and SEM images. However, we also found that there is a limitation in the maximum thickness of a carbon layer and SiOx film due to their high stress level. For this conflict, we obtain the optimal thickness of a carbon layer and SiOx film showing optimal gas barrier property.

• Fire Science and Engineering
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• v.28 no.4
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• pp.14-20
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• 2014

The purpose of this study is to analyze combustion patterns by filling a specific container with a flammable liquid and performing combustion tests in a divided space. The container used for the test is made of plastic, 20 mm in depth and 150 mm in width. After the liquid was ignited, its combustion process was photographed using a digital camera and video camera. It was found that in the case of benzene, the flame reached its peak at the fastest speed about 60 s while in the case of alcohol, the flame reached its peak at the lowest speed about 360 s, which is approximately six times slower than the benzene. In most cases, when the flame reached its peak, smoke generated was dark as the plastic container and flammable liquid were combusted simultaneously. After completion of the combustion, it was possible to sample oil vapor from all flammable liquids excluding soybean oil as a result of the examination of oil vapor using a crime investigation tube. That is, it can be seen that there is significant difference in flame propagation speed, pattern, etc., depending on the combustible substances.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.