Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference (한국식품저장유통학회:학술대회논문집)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Augmentation of Freshness keeping of Fresh Produce Using a Functional Packaging Film

기능성 포장필름의 농산물 신선도 유지기능 증대

  • 박찬영 (전남대학교 응용화학공학부 및 촉매연구소) ;
  • 김광섭 (전남대학교 응용화학공학부 및 촉매연구소) ;
  • 은종방 (전남대학교 식품공학과)
  • Published : 1999.04.01
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Abstract

The functional packaging film, that keeps the freshness of the fresh produce, has composed of the ferro fluid particles, chitin and chitosan. The film exhibited selectivity in permeability for carbon dioxide and ethylene gases. Antagonistic effect of the film for Fusarium, Botrysphania, Altanaria and E. coli was excellent. The film kept the favorable taste of Kimchi and Korean strawberry well.

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