• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.760-768
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• 2016

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition ($1-2^{\circ}C$) for 21 d. Weight loss of the SP group was lower (p<0.05) than that of the NP group. Interaction effect of shear force and cooking loss was observed (p<0.05). Redness values of the SP group at 14 and 21 d after storage were higher than those of the NP group (p<0.05). Lipid oxidation and volatile basic nitrogen (VBN) levels in the SP group were retarded (p<0.05) compared to that of the NP group during storage. Aspartic and glutamic acid in SP were higher than in NP (p<0.1). There was no significant (p>0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.421-429
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• 2019

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere ($80%\;O_2+20%\;CO_2$) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at $2^{\circ}C{\pm}0.5^{\circ}C$ for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color ($L^*$, $a^*$, and $b^*$) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, $a^*$ value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in $a^*$ value were observed in VP samples during storage. In contrast, the mean value of $L^*$ was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the $a^*$ value. On the other hand, similar microbiological results were obtained in both packing methods.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.217-218
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• 2007

Aluminum 분말과 고분자를 혼합하여 고분자-금속 복합재료(polymer-metal composite)를 만들어 copper foil과 기판의 접착력을 평가하였다. Tape casting 방법을 이용하여 sheet 만들고 vacuum lamination으로 PCB(Printed Circuit Board)기판을 제조한 후 포토공정으로 peel strength pattern을 형성하였으며, 본 연구에서는 최적의 aluminum 조건을 찾기 위하여 압력, 온도, copper foil의 표면 상태와 silane 표면 코팅에 따른 aluminum-polymer복합재료의 peel strength의 변화를 확인하였다. 최적의 조건은 silane 표면 코팅 처리를 한 aluminum 분말로 $210^{\circ}C$에서 $9.7kg/cm^2$ 압력으로 matte면의 돌기 크기가 크며, 응집이 잘 되어있는 copper foil을 사용하여 13.89N의 우수한 peel strength를 구현 할 수 있었다.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.219-220
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• 2007

실란 커플링제 종류에 따른 $SrTiO_3$/유기물 복합재료의 유전특성에 미치는 영향을 조사하여 비교하였다. 실란 커플링제는 amino계, epoxy계, methacryloxy계, acryloxy계, vinyl계를 사용하였으며, tape casting 방법으로 제작한 복합체 필름을 vacuum lamination 공정을 통하여 기판을 만들어 유전특성을 측정하였다. 실란 괴플링제의 종류에 따라 유전특성은 상이한 결과를 나타냈으며, acryloxy계를 제외한 다른 커플링제를 처리한 복합재료는 유전상수와 유전손실이 감소하는 경향을 확인할 수 있었다. Acryloxy계 커플링제를 처리한 복합재료는 커플링제가 처리되지 않은 복합재료와 비교하여 유전상수가 6%정도 증가하였며, 유전손실은 25%정도 감소하였다.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.15 no.11
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• pp.976-980
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• 2002

This paper repors on low temperature sealing process of PDP using binder and capping glass. The exhausting hole on rear glass of PDP was sealed by capping glass using screen-printed binder without exhausting glass tube. Based on the tubeless packaging process, out gassing problem could be reduced and vacuum conductance could be improved by eliminating exhaust tube.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1142-1155
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• 2024

This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO₂) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (p<0.05), but not significantly compared with VP group. On the 12 d, the CIE a^* value of pork in VAP group was significantly higher (p<0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO₂-loaded packaging film in the food industry.

• Proceedings of the KIEE Conference
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• 1998.11c
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• pp.1004-1006
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• 1998

Mo-tip FED of 1 inch diagonal was vacuum sealed using sodalime-to-sodalime glass electrostatic bonding under $10^{-7}torr$. The bonding properties of the bonded sodalime-to sodalime structure were investigated and emission characteristic of packaged FED panel was measured.

• Vacuum Magazine
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• v.2 no.4
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• pp.4-8
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• 2015

Recently, plasma technology has been increasingly applied to agriculture and foods. Owing to the three important plasma characteristics which are activation, sterilization, and catalysis, the plasma technology can be properly applied to agriculture, in the other word, to the whole cycle of agriculture from farm to table: seed germination, plant growth, harvest and storage, washing, packaging, transport, in store, household, cooking, garbage, etc. Some representative case studies for plasma activation, sterilization, and catalysis show well that plasma technology can be successfully applied to the whole cycle of agriculture.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1043-1047
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• 2002

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.