• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.210-210
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• 2012

Gas barrier coating from dense thin film deposition has been one of the important applications such as food-packaging and organic display. Especially for food-packaging, plastic container has been widely used due to its low price and high through-put in mass production. However, the plastic container with low surface energy like polypropylene (PP) has been limited to apply gas barrier coating. That is because a gas barrier coating could not adhere to PP due to its too low surface energy and high porosity of PP. In this research, we applied carbon coating consisting of Si and O as an interlayer between silicon oxide (SiOx) and PP. A carbon layer was found to provide better adhesion, which was experimentally proved by oxygen transmission rate (OTR) and SEM images. However, we also found that there is a limitation in the maximum thickness of a carbon layer and SiOx film due to their high stress level. For this conflict, we obtain the optimal thickness of a carbon layer and SiOx film showing optimal gas barrier property.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.2
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• pp.42-58
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• 1999

Packaging materials and articles that are used in food contact applications can transfer constituents in the foodstuffs. This kind of risk of possible health hazards to consumers has been generally recognized for a long time with the consequence of establishing corresponding food regulations in most developed countries. However, the language of these laws, their interpretation, and their level of enforcement vary from country to country. Accordingly, the actual migrating levels from packaging materials can be varied depending on the migration testing methods as prescribed in the national legislation in each countries. Therefore, there are needs of elimination of non-tariff trade barriers raised by sanitary and phytosanitary or technical measures under the Final Act of the UR Agreement. In this connection, the EU and USA are currently in an ongoing process of legislation harmonization to overcome potential barriers to free trade. In general, regulations governing component transfer in the USA are more complicated and comprehensive than similar regulations in Europe. In future, standard migration testing procedures for microwave heat susceptor materials and for the use of fatty food simulant should be established and also harmonized among countries. The objective of this investigation is to compare the current regulations for migration testing for plastic containers and packaging materials in USA, EU and Korea or Japan. For those regulations, Korean standards are required to be kept up with the international standards. By doing this, the related Korean regulation could be amended along with the worldwide progress for harmonization.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.141-147
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• 2021

The foreign trends of noncompliance occurring frequently in food contact materials during the period of 2011-2019 was investigated by analyzing the food safety risk information DB in the National Food Safety Information Service (NFSI). A total of 2,042 cases of noncompliance of food utensils, containers, and packages were classified into 5 violation categories; administrative procedures, manufacturing and processing standards, residues and migration standards, labeling and advertising, and quality standards. This was again subcategorized according to non-compliance causative factors. The non-compliances in residues and migration standards comprised the largest proportion (76.4%) of the violative categories. The number of noncompliance information collected in 2011 was 88 cases and increased to 373 cases in 2019. A 72.8% of the non-compliance case was identified to be products of 4 countries (China 64.2%, Germany 4.0%, Japan 3.2%, and Taiwan 3.1%), those produce large quantities of containers and packaging products. During the period of 2011-2019, the number of illegal use of hazardous materials and illegal recycling of waste synthetic resins has decreased to less than one a year since 2014. On the other hand, after 2016, inconsistency of heat-resisting temperature labeling (Taiwan), non-compliance in paper container's strength standards, violation of printing standards, and the risk of consumer injury while using the products were newly reported due to the strengthening of consumer safety protection regulations. Migration of hazardous substances in synthetic polymer products such as heavy metals, melamine and formaldehyde in melamine tableware, primary aromatic amines which are colorant components in kitchenware such as ladles and spatulas, and phthalate plasticizers have been continuously reported with high frequency.

• Food Science and Preservation
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• v.30 no.4
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• pp.562-572
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• 2023

In this study, we aimed to evaluate the quality of Aralia elata shoots according to different packaging methods during storage at 2℃. The highest level of dehydration and wilting incidences were observed in polypropylene containers with polyvinyl chloride wrap (PP+PVC), and these levels continually increased during the entire storage period, compared to other packaging methods. The overall marketability of A. elata shoot packaged in polyethylene terephthalate container (PET) and PP with the mineral-coted functional warp (PP+F) constantly declined during storage with a similar level of 38.6 and 36.0% at 15 days in storage, respectively. PP with PET cover packaging (PP+PET) showed the lowest decay and wilting rates during the entire storage, and the wilting score at 10th day was 51.9, 58.0, 51.8% suppressed, as compared to PET, PP+PVC, and PP+F, respectively. Consequently PP+PET packaging effectively decreased the deterioration of A. elata and maintained marketability for 10 days of storage at 2℃.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.3
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• pp.148-154
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• 2021

We propose the AI Smart Factory Model for integrated management of production processes in this paper .It is an integrated platform system for the production of food packaging containers, consisting of a platform system for the main producer, one or more production partner platform systems, and one or more raw material partner platform systems while each subsystem of the three systems consists of an integrated storage server platform that can be expanded infinitely with flexible systems that can extend client PCs and main servers according to size and integrated management of overall raw materials and production-related information. The hardware collects production site information in real time by using various equipment such as PLCs, on-site PCs, barcode printers, and wireless APs at the production site. MES and e-SCM data are stored in the cloud database server to ensure security and high availability of data, and accumulated as big data. It was built based on the project focused on dissemination and diffusion of the smart factory construction, advancement, and easy maintenance system promoted by the Ministry of SMEs and Startups to enhance the competitiveness of small and medium-sized enterprises (SMEs) manufacturing sites while we plan to propose this model in the paper to state funding projects for SMEs.

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.283-287
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• 1994

The effects of packaging methods on the storage properities of salted Chinese cabbage were examinined during 3-week storage. The weights of salted Chinese cabbage decreased to 69-77% by water loss and salinities decreased from 2.6% to 2.0%, respectively. The pH decreased from 6.4 to 6.2 for 1- week storage in all cases, but the pH increased to 6.6 in non packaging(Non-P), maintained at 6.2 in PVC container packaging(PVC), and decreased continuously to 5.5 and 5.7 in LDPE packaging (LDPE) and HDPE packaging(HDPE), repectively for 3-week storage. Reducing sugars increased slightly for 1-week storage for the relative concentration effect by water loss, but decreased to 1.8% for 3-week storage because of the microbial fermentation. Cutting force increased in LDPE for the continuous osmosis phenomena but decreased in Non-P for the putrefaction. As the results, LDPE was found to be the most effective packaging method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.

• Food Science and Preservation
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• v.19 no.1
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• pp.1-6
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• 2012

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the $tah$ $tasai$ Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at $16^{\circ}C$. The PET container also protected the baby leaf vegetables from physical damage. The study results will enable the selection of a better packaging system for extending the freshness and increasing the market ability of baby leaf vegetables.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.272-277
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• 2009

In this research, three dimensional mathematical models were developed to predict the shelf life of tofu packaged in a semi-rigid plastic container. A model combining oxygen transfer through the package and oxygen consumption within the package was considered. According to the results, the model simulations estimated that the number of microorganisms in the filled water was higher than that in the tofu, suggesting the shelf life of packaged tofu was not affected by the number of microorganisms in the tofu product, but rather by the number of organisms in the filled water. Additionally, the effects of the physical properties of the packaging material, such as oxygen permeability through the package, oxygen diffusion coefficient, the initial oxygen concentration in the filled water, and the depth of the filled water in the packaged tofu, were also observed.