• Title, Summary, Keyword: vacuum packaging

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Effect of Packaging Methods and Temperatures on the Shelf-life of Korean Yam(Dioscorea opposita Thumb.) during Marketing (포장방법 및 온도가 유통중 마의 품질에 미치는 영향)

  • 김찬용;서영진
    • Korean Journal of Food Preservation
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    • v.4 no.2
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    • pp.139-146
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    • 1997
  • The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

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Effects of Packaging Methods on the Quality of Korean style Beef and Pork Jerky During storage (포장방법에 따른 한국형 우육 및 돈육 육포의 저장중 품질 특성)

  • Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Paik, Hyun-Dong;Kim, Cheon-Jei
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.579-588
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    • 2007
  • The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

Effect of pretreatment and packaging methods on quality of cold vacuum dried peach (전처리 및 포장방법이 냉풍감압건조 복숭아의 품질에 미치는 영향)

  • Kwon, Gi-Man;Kim, Jae-Won;Youn, Kwang-Sup
    • Korean Journal of Food Preservation
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    • v.20 no.3
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    • pp.317-322
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    • 2013
  • This study was conducted to investigate the effects of pretreatment and different packaging methods on the physicochemical properties of cold vacuum-dried peaches. All the dried peach samples were stored such as $N_2$ gas substitution, vacuum and passive packaged with polyethylene (PE) film and oriented polypropylene (OPP)/aluminum (Al)/PE film at $40^{\circ}C$ for 50 days. The weight change, pH, soluble solids content, titratable acidity, soluble solid-acid ratio (SS/TA), delta E, browning degree and phenolic compounds were analyzed. The weight change and pH were lower in the 0.1% vitamin C-treated group and were significantly lowest in the vacuum-treated OPP/AL/PE. The soluble solids content and the SS/TA were higher in the non-treated groups than in the vitamin C-treated groups. According to the packaging methods, the $L^*$ values were higher in the vacuum, $N_2$ gas and passive package, in that order. In addition, the browning degree and the delta E value were lower in the pretreated groups and significantly lowest in the vacuum-treated OPP/AL/PE with 0.1% vitamin C group. The phenolic compounds were high for the pretreated groups, according to the packaging methods (vacuum > $N_2$ gas> passive), and the OPP/AL/PE was significantly higher than the PE. These results suggest that different packaging materials and pretreatment methods affected the quality of the dried peaches, and the vacuum-OPP/AL/PE film packaging group showed a high quality.

Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls

  • Yim, Dong-Gyun;Ahn, Dong U.;Nam, Ki-Chang
    • Food Science of Animal Resources
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    • v.35 no.2
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    • pp.248-257
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    • 2015
  • Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

Effects of Various Packaging Systems on the Quality Characteristic of Goat Meat

  • Morales-delaNuez, A.;Moreno-Indias, I.;Falcon, A.;Arguello, A.;Sanchez-Macias, D.;Capote, J.;Castro, N.
    • Asian-Australasian Journal of Animal Sciences
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    • v.22 no.3
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    • pp.428-432
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    • 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.

Study on Vacuum Packaging of Field Emission Display (Field Emission Display의 고진공 실장에 관한 연구)

  • Lee, Duck-Jung;Ju, Byeong-Kwon;Jang, Jin;Oh, Myong-Hwan
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • pp.103-106
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    • 1999
  • In this paper, we suggest the FED packaging technology that have 4mm thickness, using sodalime glass-to-sodalime glass electrostatic bonding. It based on conventional silicon-glass bonding. The silicon film was deposited an around the exhausting hole on FED backside panel. And then, the silicon film of panel was successfully bonded with capping(bare) glass in vacuum environment and the FED panel was vacuum-sealed. In this method, we could achieve more 153 times increased conductance and 200 times increased vacuum efficiency than conventional tube packaging method. The vacuum level in panel, by SRG test, was maintained about low 10$_{-4}$ Torr during above two months And, the light emission was observed to 0.7-inch tubeless packaged FED. Then anode current was 34 $\mu$ A. Emission stability was constantly measured for 10 days.

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Effect of Vacuum Packaging on the Microbial Change of Chicken during Storage

  • Kim, Jiyoun;Song, Kyung-Bin
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.188.1-188
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    • 2003
  • To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

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Studies on the Effect of Lactobacilli on Shelf life of Fresh Pork Chop (Lactobacilli가 신선돈육의 저장성에 미치는 효과)

  • Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.1
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    • pp.51-55
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    • 1988
  • This studies conducted to investigates shelf-life of fresh pork chop by using various packaging method such as aerobic packaging, aerobic packaging with lactobacilli, vacuum packaging and vacuum packaging with lactobacilli. Bacteriological and physicochemical proper ties of fresh pork chop were also investigated during storage at $4^{\circ}C$. The effect of lactobacilli treatment showed significantly in aerobic packaging and vacuum pactaging. The growth of lactobacilli did not occur in lactobacilli inoculated fresh pork chops. The gram-negative bacteria which caused to meat spoilage was inhibited by lactobacilli. The PH of Pork showed increasing tendancy regardless of treatments, TBA and VBN value appeared to be relatively low during storage at $4^{\circ}C$. The maximum shelf life of each treatments was 12-15 days of aerobic packaging. 20-25 days of vacuum packaging and aerobic packaging with lactobacilli and 30-35 days of vacuum pactaging with lactobacilli at $4^{\circ}C$ respectively.

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PDP Tubeless Packaging Process Using Glass-to-Glass Vacuum-Electrostatic Bonding (유리-유리 진공-정전 열 접합을 이용한 PDP의 Tubeless 패키징 공정)

  • Ju, Byeong-Gwon;Lee, Deok-Jung
    • The Transactions of the Korean Institute of Electrical Engineers C
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    • v.50 no.1
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    • pp.37-40
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    • 2001
  • New package process for PDP was proposed based on the glass-to-glass vacuum-electrostatic bonding process and tubeless packaging concept derived from the previous study. Hermeticity and operating performance of PDP test panel through the seal-off process application and the possibility for practical use might be high if the process simplicity and productivity-related effort was sequentially carried out.

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