• The monthly packaging world
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• s.189
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• pp.108-110
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• 2009

제17회대한민국패키지디자인대전에서는 일반부문 대상으로 전자부문에 출품한 D&C의 팅크웨어 아이나비 K7이 선정되었다. 금번 2008년 대한민국패키지디자인대전에서는 외관을 구성하는 형상, 모양 및 색채 등의 요소가 종합적으로 아름답게 구성되고 독창성이 있으며 판매를 촉진 할 수 있는 작품을 중심으로 평가가 이뤄졌으며 특히 상품 목적에 적합한 기능, 사용상의 편리성 및 유지 관리의 용이성 등을 충분히 갖추고 있는 작품을 높게 평가했다. D&C 임성철 국장에게 수상소감 및 아이나비 K7 디자인에 대한 설명을 들어보았다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.43-51
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• 2010

The changes in quality and shelf life of smoked pork belly according to packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ up to 12 days. Three packaging treatments including air-containing packaging (AC), vacuum packaging (VP), and packaging incorporated with oxygen scavenger (OS) were applied in this experiment. In all treatments, the initial total aerobic plate count (TPC) was 2.4 log cfu/g which was increased with storage period. The rapidest increase of TPC was observed in the AC samples, followed by OS and VP. The VP samples showed inhibiting effects on the growth of Pseudomonas spp. and coliforms over the storage. The TBA values were increased in the order of AC-OS-VP. The VBN values of the VP and OS samples tended to be increased slower than the AC samples during the storage. According to the sensory evaluations, the point of losing marketability in the raw AC, OS, and VP samples was determined to be the day 8, 10, and 12, respectively. However, the evaluations for the cooked samples showed the AC and OS samples preserved the marketing value until the day 10 and 12, while the VP samples until the day 12 except in the parameter of texture. In conclusion, it was found that the most appropriate packaging method for preserving the quality and extending the shelf life of chilled smoked pork belly is vacuum packaging.

• Archives of design research
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• v.14 no.2
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• pp.117-126
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• 2001

Dietary life is said to be consummated even to a phase of art from phase of survival, recognition, selection and preference. Dietary life, from a sheer earing, is now transforming itself into a joy, and therefore, function of foodstuff packaging demand diversification rather than a simple packaging. Recently, socio-economic environment is showing conspicuous changes in that there are increasing number of working couples nuclear family, old-age population, social activity and improvement of living standards. Such a change in the living environment has much impact on our dietary life. Particularly, an age when cake and cookies of western origin were all but strange is gradually phasing out, while it is deemed to be improper to overlook the fact that bread and cakes are solidifying their position as part of foodstuff meanies for on dietary life. Of cakes and cookies, cakes have come to enjoy a position whereby they are regarded as part of an imperative for family banquets, various get-together and birthday celebration, etc., with a significant improvement that caters to our taste vis-a-vis an stage of introduction of cakes. At the time when reined foreign bakeries, one after another , are contemplating to make an inroad into Korea, and when the distribution market is to be opened fully in July of 1993, Korea bakeries that have been building up their position within the domestic market are expected to face a considerable number of difficulties. Accordingly, under such circumstances of the time text we are in it is attempted in this study to map out measures that may contribute to the strengthening of the products of business enterprises and improvement of corporate image that may appeal to feeling and emotions of consumers packaging that could attain objectives, and package design planning that, as an important factor for playing its own share in the restoration of humanism that is being alienated, may appeal to consumer sensitivity, rather than packaging that is being utilized merely as tool designed for marketing

• Food Science and Preservation
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• v.6 no.3
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• pp.270-275
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• 1999

During the storage period of chives(Allium Tubersum fouler) at low temperature(4-5$^{\circ}C$), weight loss in chives by the packages of LDPE, p.p and HDPE film was decreased less than 1%, however that of chives unpacked was remarkably increased as time went by. Soluble solids of unpacked chives was decreased from 6.0 to 4.6 $^{\circ}$Brix after 2 weeks storage and that of LDPE film sealed was lessened to 4.9-5.9 $^{\circ}$Brix, the treatment of deaeration showed a tendency to decrease a lot to 4.5-4.7 $^{\circ}$Brix. The vitamin C content of chives unpacked was 37.1mg% at before storage, but after one week decreased very much to 15.2mg%, and that in chives packed by the different methods was visibly lessened after 2 weeks storage. the Vitamin C content in chives processed by deaeration sealing method was lessened compared to that at chives processed by sealing only. In the bag of chives packed by HDPE film had low CO$_2$ and C$_2$H$_4$ concentration and the gas concentration in the bag of chives processed by P.P. film was increased as storage period went by. Conclusively the freshness of chives packaged by LDPE and HDPE film maintained for 3 weeks, at P.P film for 2 weeks, but the marketability of chives unpacked was degraded in 3-4 days.

• Korean Journal of Plant Resources
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• v.30 no.1
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• pp.29-37
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• 2017

The effect of packaging materials on the quality and physiological activity of Angelica acutiloba leaves during storage at $4^{\circ}C$ for 20 days and after being transferred to room temperature for 2 days was studied. The experiment was conducted using three packaging materials: the corrugated box (control); corrugated box with $20{\mu}m$ HDPE perforated film liner; and corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner. Changes in weight, color, aroma, overall visual quality, antioxidant activity, and total flavonoids were investigated. Based on the result, the treatments using corrugated box with $20{\mu}m$ HDPE perforated film liner and the corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner, were effective in minimizing weight loss, and maintaining external color and overall quality as compared to corrugated box only (control). The corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner was more effective in maintaining antioxidant activity and total flavonoids than other treatments. Prolonging the freshness using corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner could increase the marketability of Angelica acutiloba leaves in the domestic market.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.7-11
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• 2011

This research was conducted to compare the quality of paprika ($Capsicum$ $annuum$ L.) packed with PLA film and OPP/PE film pouches during storage at $6^{\circ}C$. Weight loss of paprika fruit was higher in OPP/PE film pouches, mold decay was shown in OPP/PE pouches after 6 days, but was not yet shown in PLA pouches. Hardness decreased in all packages. Soluble solid content was highest in PLA1 film pouch, vitamin C content was also highest in PLA2. Mold decay was not shown in PLA pouches after 9 day, but shown at calyx of paprika fruit in OPP/PE pouches. Off-flavor was strong in the OPP/PE pouches when the pouches were opened, decay was also serious in the same pouches after 15 days and thus quality was inadequate for sale in market.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.471-481
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• 2020

This study aims to investigate the relationship between the factors of RMR product selection attributes, brand image, and satisfaction as the interest and frequency of use of RMR products of dining out consumers increase recently. Convenience sampling was used for consumers with experience in using RMR products launched in catering companies and restaurants. The investigation period was conducted for about 20 days from August 10, 2020. The final 291 copies were used for research analysis, and the SPSS 21.0 statistical package program was used for hypothesis verification. As a result of the analysis, the hygiene (��=.160), menu (��=.203), and packaging (��=.291) of Hypothesis 1 had a significant effect on reliability. Hypothesis 2's menu (��=.270), convenience (��=.201), and packaging (��=.195) were found to have a significant effect on differentiation. The reliability (��=.328) and differentiation (��=.443) of the brand image of Hypothesis 3 were found to have a significant effect on satisfaction (��=.428). Hygiene (��=.388), menu (��=.229), and convenience (��=.243) of Hypothesis 4 were analyzed to have a significant effect on satisfaction. Lastly, this study is expected to be provided as basic research data related to RMR products, and is intended to be presented as a theoretical basis for the use of marketing and direction in RMR product development of food service companies and restaurants.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.07a
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• pp.262-273
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• 1999

과실은 수확, 저장, 포장, 수송, 상하차 등의 유통과정에서의 취급여하에 따라 압축력 및 충격력 등의 기계적외력에 의해서 손상을 받음으로 인해 과실의 품질저하가 상당한 수준에 이르고 있으나, 이에 대한 관심은 매우 빈약한 실정이다. 과실이 가지고 있는 이러한 특성을 고려하여 수확, 포장 및 유통과정에의 압축력 및 충격력 등의 기계적외력에 의해 발생하는 과실의 손상을 줄이고 상품가치를 높이기 위해서는 이러한 과실의 충격특성들이 철저하게 구명되어야 한다. 과실의 충격특성이 구명되어지면 과실의 수확, 선별, 포장 및 가공기계와 시설을 해당 과실의 특성에 적합하게 설계, 개발 및 개량과 적정 작동조건 등을 설정 할 수 있게 되어 기계적외력에 의한 과실의 손상을 줄이는데 기여 할 것이다 또한 이들 자료는 현재 사용중인 과실의 골판지상자와 포장재의 설계 및 적정두께를 결정하는 데 적용될 수있을 것이다. (중략)

• The monthly packaging world
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• s.206
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• pp.96-107
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• 2010

지식경제부가 2010 미래패키징신기술 정부포상 심사 결과를 발표했다. 미래피키징 신기술 정부포상은 국내 패키징(포장) 산업의 우수한 기술 및 국내 패키징 산업의 발전에 기여한 유공자를 발굴, 포상함으로써 관련 종사자의 사기진작 및 기술개발 의욕을 고취하고, 궁극적으로는 국내 제조업의 경쟁력 강화를 극대화하기 위해 마련됐다. 포상부문은 코리아스타상(일반부문, 학생부문), 유공자 표창(표창장)으로 구분하여 시상한다. 코리아스타상 일반부문은 패키징 완제품, 재료(플라스틱, 종이 판지, 금속, 유리, 목재, 복합소재), 친환경, 기계(설비) 및 관련부품, 인쇄(라벨링), 부자재, 생산 및 가공공정, 패키지 디자인 등의 분야에서 신기술 개발 또는 개선으로 수출신장, 매출 수익 증대 및 발명특허 획득을 통해 패키징 기술력 발전에 기여한 기업을 대상으로 하며 코리아스타상 학생부문은 패키징 디자인 관련분야 전공자로 패키징과 연관된 컨셉으로 제품에 적용 가능한 상품성, 창의성, 표현성, 친환경성, 지속가능성 등이 어우러진 독창적인 제품을 대상으로 한다. 또한 유공자 표창 부문은 패키징 관련 핵심 기술개발, 패키징산업발전 정책연구 및 패키징산업 육성 등에 기여한 개인을 대상으로 시상하게 된다. 본 고에서는 2010 미래패키징 신기술 정부 포상 수상작들에 대해 살펴보도록 한다.