• 한국표면공학회지
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• 제55권6호
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• pp.398-402
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• 2022

Vacuum Insulation Panel (VIP) is an high energy efficient insulation system that facilitate slim but high insulation performance, based on based on a porous core material evacuated and encapsulated in a multi-barrier envelope. Although VIP has been on the market for decades now, it wasn't until recently that efforts have been initiated to propose a standard on aging testing. One of the issues regarding VIP is its durability and aging due to pressure and moisture dependent increase of the initial low thermal conductivity with time. It is hard to visually determine at an early stage. Recently, a method of analyzing the damage on the a material surface by applying image processing technology has been widely used. These techniques provide fast and accurate data with a non-destructive way. In this study, the surface VIP images were analyzed using the Harris corner detection algorithm. As a result, 171,333 corner points in the normal packaging were detected, whereas 32,895 of the defective packaging, which were less than the normal packaging. were detected. These results are considered to provide meaningful information for the determination of VIP condition.

• 한국식품과학회지
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• 제22권2호
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• pp.155-161
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• 1990

가열조리 냉동된 닭 가슴살 patty와 nugget을 계육가공공장으로부터 얻어서 진공과 비진공으로 포장한 뒤 $2-4^{\circ}C$로 냉장저장하였다. 이 제품의 품질을 28일간 4일 간격으로 측정하였다. 진공포장방법으로는 냉장저장된 제품의 미생물 총균수는 줄이지 못하였으며 비진공 포장된 제품의 총곰팡이 수는 실험기간 동안 증가한 반면 진공포장된 제품은 log값 3.5부터 정체기에 들어갔다. 진공포장은 TBA값의 증가를 막지 못했으며 유지방산 값은 실험기간 동안 낮은 일정한 값을 보였다. 진공 및 비진공포장 방법 그 어느 경우에도 제품색깔은 현저하게 변했다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• 마이크로전자및패키징학회지
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• 제19권2호
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• pp.73-78
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• 2012

The chemical, electrical, and optical properties of ZnO and Al-doped ZnO films after high temperature annealing were studied. The resistivity increased significantly after annealing at $600^{\circ}C$ under $10^{-10}$ Torr atmosphere. The mechanism of the resistivity change was explored using photoemission spectroscopy and photoluminescence spectrometer. The results indicated that the amount of oxygen deficient region O-Zn bonds decreased and oxygen vacancy was decreased after the high temperature vacuum annealing. The increase in the resistivity of ZnO and Al-doped ZnO films was resulted from the decrease in carrier concentration due to a decrease in the amount of oxygen deficiency.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• 한국식품조리과학회지
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• 제18권5호
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• 한국세라믹학회지
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• 제38권4호
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• pp.301-301
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• 2001

• 한국가금학회지
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• 제17권3호
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• pp.203-209
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• 1990

닭고기를 $4^{\circ}C$에서 냉장 보관할 경우 포장방법이 닭고기의 저장성에 미치는 영향을 검토하였다. 닭고기의 저장성은 저장 중 닭고기의 표면 미생물 및 이화학적 품질을 조사함으로서 결정하였으며 사용된 닭고기는 포장하기 전에 7.5% potassium sorbate용액에 미리 침지한 후 일반포장, 진공포장, 혼합가스포장 등의 포장을 하였다. 이렇게 조사된 포장 닭고기의 저장성은 일반포장육의 경우에는 $19\pm3$일간, 진공포장육의 경우에는 $30\pm5$일간, 10% $CO_2$가스와 90% $N_2$가스 조성의 혼합가스 포장육의 경우에는 $26\pm4$일간, 20% $CO_2$ 가스와 80% $N_2$가스 조성의 혼합가스 포장육의 경우에는 $30\pm5$일간으로 나타나 진공포장육과 20% $CO_2$가스와 80% $N_2$ 가스 조성의 혼합가스 포장육의 경우가 가장 높은 저장성을 나타내었다. 그러나 진공포장의 경우에는 진공시의 압력차로 육즙이 침출 되어 포장지 내부에 고여 있는 등 혼합가스 포장에 비해 관능적으로 나빠 20% $CO_2$가스와 80% $N_2$ 가스 조성의 혼합가스 포장이 기호성과 저장성을 고려할 때 가장 바람직한 포장방법으로 평가되었다.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.807-812
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• 2012

본 연구는 열처리한 연근의 포장재에 따른 품질 변화를 조사하기 위하여 수행되었다. 산지에서 구입한 연근을 수돗물로 표면과 이물질 등을 제거하고, 박피 및 절단한 후 $55^{\circ}C$에서 45초간 열처리한 후 PE, PET 트레이+랩핑 및 진공포장으로 각각 처리하고 $4^{\circ}C$에서 저장하였다. 중량감 모율, 표면색도, 경도, 일반세균수, 대장균군수, 관능검사 등을 통하여 품질을 분석하였으며 중량감모율은 저장기간이 경과함에 따라 전반적으로 증가하였고, 진공포장 한 경우 증가폭이 가장 낮았다. PE로 포장한 연근의 L값 및 ${\Delta}E$값 변화가 가장 크게 나타났고, 진공포장 한 연근에서 갈변이 다소 지연되는 경향을 보였다. 저장 중 연근의 경도에 있어서 표면색 변화와 마찬가지로 진공포장 한 경우 저장기간 동안 높은 경도를 유지하였다. 미생물수는 저장기간이 경과함에 따라 전반적으로 증가하였으며 포장재에 따른 유의적인 차이는 없었다. 박피 및 절단 연근에 대하여 중온 열처리 및 진공포장은 초기 살균효과와 함께 저장 중 갈변 억제, 균수 제어 등의 품질유지에 효과적이었다.

• 한국포장학회지
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• 제13권3_4호
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.