• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.41-47
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• 2015

The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.81-85
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• 2013

The stored-product insects have been a serious problem during the entire process of distribution on the food industry. Especially, the Indian meal moth (Plodia interpunctella) is one of stored-product insects which causes harm through penetrating into the food packaging. The objective of this study was to develop the anti-insect packaging material with fennel (Foeniculum vulgare) oil (FO). The FO has been selected for insecticidal substance against P. interpunctella, which was tested by fumigant toxicity assay. An anti-insect sachet was prepared by FO and filterpaper placed in a small paper bag. Repellent test was performed to evaluate the repellent activity of anti-insect sachet. In addition, the controlled release of FO from the anti-insect sachet was determined at $28^{\circ}C$ by gas chromatography (GC). It was demonstrated that FO was an effective substance against P. interpunctella. The mortality of FO was 56% at 800 mg/0.5 L in 120 h. In repellent test, the FO sachet showed effective repellency against P. interpunctella. The developed anti-insect sachet could be a promising source for insect repellent materials in food packaging.

• Proceedings of the Korea Society of Costume Conference
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• 2005.10a
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• pp.134-135
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• 2005

• Journal of the Korean Society of Costume
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• v.56 no.8 s.108
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• pp.1-14
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• 2006

This study is to examine the Hyangnag used in China. Results of the study can be described as below. 1. Hyangnang was also called Hyangdae, Hyanghapo, Hunnang and Chunnang. Perfumes were used to make the body and clothes diffuse a good fragrance. And Perfumes were used to prevent insects and remove related pollutions. It was possible to prevent insects when perfumes were burnt out. 2. In the Han, Song, Yao and Win periods, Hyangnang had Cylinderical, Rectangular, Cylinderical and Rectangular, Circular and Calabach types. These various types were developed into one, Norigae type, in the period of Ching. 3. Hyangnang were decorated mainly with embroideries, knots and seams. Embroideries were applied always onto the surface of Hyangnang. Knots were used mainly in the Song and Win periods, decorative seams were used mainly in the Ching. 4. From the Han to Yao periods, Hyangnang was made of perforate textiles like na and Sa for practical reasons, making perfume smells more easily diffused. From the Win to Ching periods, Hyangang was made of dense textiles like silk and Dan, which could be easily embroidered for decoration purposes. 5. Hyangnang was often hanged down from the waistband and up onto the fore chest or the elbow, or put into the liner of the sleeve. 6. Hyangnang has immanent implications of symbolism, ideology and aristocraticism.