• Title/Summary/Keyword: 포장열

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Study on the technique improvement of vacuum packaging for rice exported (수출 쌀 진공포장기술 개선 연구)

  • Choi, Dongsoo;Park, Seokho;Kim, Jinse;Kim, Yonghun;Lee, Sujang;Park, Jongwoo;Park, Cheonwan
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • 2017.04a
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    • pp.100-100
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    • 2017
  • 2016년부터 중국에 수출한 진공포장 쌀이 진공이 풀려 중국 현지 소비자들에게 품질에 대한 신뢰저하로 외면 받아 판매에 어려움을 겪었다. 진공풀림 원인은 주로 포장재의 모양, 과열 열접착 및 운송 중 부주의 등을 들 수가 있다. 따라서 본 연구에서는 쌀 진공포장 후 진공 풀림현상이 발생되는 원인을 분석하고, 진공포장에 적절한 포장재 및 취급조건에 대해 구명하여, 중국 쌀 수출 시 품질신뢰도 및 경쟁력 제고로 쌀 수출 확대를 위해 진공 포장재, 진공포장기술 및 운송 취급 방법을 제시하고자 하였다. 미곡종합처리장에서 사용하고 있는 플라스틱 필름 포장재의 적합 여부를 살펴보기 위하여 산소투과도 및 투습도를 산소투과도 측정장치(OX-Tran Model 2/61, Mocon, USA), 투습도 측정장치(Permatran-W Model 3/33, Mocon, USA)를 이용하여 측정하였다. 적정 열접착 온도를 구명하기 위하여 열접착 작업시간 간격 3, 5, 10초 3수준으로 하고 가열시간을 0.2초~2초까지 9수준으로 설정하여 포장필름을 열접착한 후 접착상태를 조사하였다. 진공 포장된 쌀을 골판지상자에 2차 포장하여 운송할 때 진공풀림 현상이 발생 여부를 조사하기 위해 가상 운송시험을 진동시험 장치를 이용하여 수직 및 수평으로 진동시험을 수행하였으며, 또한 취급조건에 따라 진공풀림을 조사하기 위하여 골판지 상자단위, 비닐포장 단위로 50, 70, 90cm 높이에서 낙하 시험을 하고 진공풀림여부를 조사하였다. 유통 중인 쌀 진공 포장재는 나이론(nylon)+선형저밀도폴리에틸렌(LLDPE) 복합필름으로 산소투과도가 $30{\sim}70cc/m^2{\cdot}day$, 투습도가 $2{\sim}4.5g/m^2{\cdot}day$로 산소투과도 및 투습도가 충분히 낮아 진공포장재로 적합했으며, 적정 열접착온도 조건은 $130{\sim}150^{\circ}C$에서 1~1.5초가량 가열해야 되는 것으로 조사되었다. 진동시험 및 낙하시험결과, 골판지박스 포장 시 완충재를 사이에 넣은 경우 진골풀림이 적었고, 상자단위나 비닐포장단위 모두 가능한 50cm보다 높은 곳에서 낙하충격을 받지 않도록 취급해야 할 것으로 판단되었다.

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A Study on Approximate Analysis of Steel Deck Bridges with Guss Asphalt Using Influence Line (영향선을 이용한 강상판 교량의 구스 아스팔트 포장에 대한 근사해석 연구)

  • Seo, Ki-Hong;Ka, Hoon;Kong, Min-Sik;Yhim, Sung-Soon
    • Journal of the Korea institute for structural maintenance and inspection
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    • v.10 no.4
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    • pp.127-135
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    • 2006
  • In this study, steel deck bridges are chosen as analytic model to show the structural behaviors generated by high temperature of pavement and to formulate the simplified approximate analysis of thermal effects. In general, the thermal effect is changed by the material property of pavements and environmental temperature as well as shape, size and boundary conditions of bridge. Specially, this effect is the representative initial stress problem dependent on time. The thermal effect, however, does not depend on time and thermal effect is regarded as initial load in this study. After these thermal loading is modelled as moving loads, influence lines of reactions of shoes are calculated and the successive pavement steps with arbitrary segments are determined to minimize the thermal effect of shoes by influence line.

An Application of Equivalent Heat Source for Thermal Analysis of Pavement Process (포장시 열영향 해석을 위한 등가열원의 적용성)

  • Lee, Wan-Hoon;Yoo, Byoung-Chan;Chung, Heung-Jin
    • KSCE Journal of Civil and Environmental Engineering Research
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    • v.28 no.3A
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    • pp.391-399
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    • 2008
  • Because of relatively high temperature, over $240^{\circ}C$, of asphalt for steel deck bridge during pavement procedure, the temperature of deck could rise over $100^{\circ}C$ and undesirable excessive displacement and thermal stress could occur. In this study, in order to estimate the thermal effect of pavement process and to find the optimal pavement process, a new thermal analysis technique with Equivalent Heat Source (EHS) is proposed and its applicability to the practical pavement of steel bridge is studied. EHS is developed to simulate the high temperature pavement materials and its thermal effect such as conduction and convection which cannot be explain easily in general structural analysis program for bridge design. To verify the applicability of new analysis technique with EHS, thermal analyses of steel deck bridge with uplift and curved bridge with various pavement procedures are presented.

Influence of Playground Land Covers on the Human Thermal Sensation (운동장 포장재료가 인간 열환경에 미치는 영향)

  • Hyun, Cheolji;Jo, Sangman;Park, Sookuk
    • Journal of the Korean Institute of Landscape Architecture
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    • v.47 no.3
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    • pp.12-21
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    • 2019
  • In order to investigate the effect of various pavement materials (artificial grass, natural grass, and clay sand) on the human thermal environment, the microclimate data in early autumn (air temperature, humidity, wind speed, and shortwave and longwave radiation) were measured and compared on each surface. The mean air temperature, humidity and wind speed of the pavement materials did not differ significantly and showed the greatest difference in the mean radiant temperature. Natural grass, which has the highest albedo, has the highest amount of shortwave radiation. The artificial turf had the highest surface temperature and the highest amount of longwave radiation. In the human thermal environment index PET, artificial grass > clay sand > natural grass. Natural grass had a maximum 2/3 level lower and a mean 1/2 level lower in PET as compared to artificial grass. The clay sand pavement had a maximum 2/3 level lower and a mean 1/3 level lower than the artificial grass. Natural grass had a maximum 1/3 level lower than the clay sand pavement. Their UTCIs showed smaller differences than the PETs. Therefore, it is necessary to carefully choose materials from the planning stage when designing outdoor spaces, including playgrounds.

Analysis of the Causes of Deformation of Packaging Materials Used for Ready-to-Eat Foods after Microwave Heating (즉석편의 식품용 포장재의 전자레인지 가열에 의한 변형 원인 분석)

  • Yoon, Chan Suk;Hong, Seung In;Cho, Ah Reum;Lee, Hwa Shin;Park, Hyun Woo;Lee, Keun Taik
    • Korean Journal of Food Science and Technology
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    • v.47 no.1
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    • pp.63-69
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    • 2015
  • The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.