• Title/Summary/Keyword: Food Packaging Container

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Establishment of Distribution System by Individual Packaging of Live Todarodes pacificus (활오징어(Todarodes pacificus)의 개별 포장 유통시스템 확립)

  • Kim, Myung Uk;Cho, Young Je
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.7
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    • pp.1095-1103
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    • 2014
  • A packaging and distribution system for transferring individual live squids at low temperature was developed and compared to a conventional bulk container system. Ten live squids in individual packages were stored in a large container at low temperature ($0{\sim}10^{\circ}C$). Live squids in individual packages at $6^{\circ}C$ showed a survival rate of 84% up to 72 hours, after which the survival rate decreased. However, the survival rate remained at 60% up to 120 hours. Further, the squids survived up to a maximum of 7 days. Optimum temperature was $5^{\circ}C$, and the survival rate of the packages was 70% when stored at $5^{\circ}C$ for 96 hours. A distribution test was carried out using a refrigerator truck at $5^{\circ}C$, and the results showed a 100% survival rate up to 16 hours and over 90% survival rate after 20 hours. A rectangular container was the most favorable when loading the container into the refrigerator truck. In testing the required volume of supplied seawater, 100% survival rate was observed over 15 hours with 20 L of sea water or more. Therefore, a single squid needed 2 L of seawater. After refrigerator truck transportation, optimum temperature for fish tank storage was $5^{\circ}C$, at which the survival rate was over 90% up to 72 hours. Using a refrigerator truck at $5^{\circ}C$, live squids survived up to 7 days, maintaining marketability.

Analysis of volatile compounds from retort pouches during heating using an electronic nose (전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석)

  • Jung, Hyo Yeon;Park, Eun Young;Choi, Jin Young;Lee, Soo Jin;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
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    • v.49 no.1
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    • pp.14-19
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    • 2017
  • The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.

Effect of Korean Earthenware Container (Onggi) on Preservation of Fresh Fruits and Vegetables (신선 과일과 채소의 보관에 사용된 옹기의 저장성 향상 효과)

  • Jeong, Mi-Jin;Kim, Nam-Yong;An, Duck-Soon;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.16 no.2_3
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    • pp.35-42
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    • 2010
  • The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

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Validity Analysis of Korean Food for Launching Halal Market in Egypt Using the Kano-Timko Model with Conjoint Anlaysis (Kano-Timko모델과 컨조인트 분석을 활용한 한국 식품의 이집트 할랄 시장에 진출을 위한 타당성 분석)

  • Son, Young Seok;Lee, Byong Seo;Na, Kyung Soo
    • Journal of Korean Society for Quality Management
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    • v.47 no.2
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    • pp.345-365
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    • 2019
  • Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

Atmosphere and Green Pepper Quality Influenced by Active Air Flushing in Fresh Produce Container Controlled in Real-time $O_2$ Concentration (실시간 $O_2$ 농도 제어 풋고추 용기에서 능동기체치환 시스템이 기체조성과 품질보존에 미치는 효과)

  • Jo, Yun Hee;An, Duck Soon;Lee, Dong Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.20 no.2
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    • pp.29-33
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    • 2014
  • Active air flushing mini-pumps were installed in a rigid polypropylene container ($32cm{\time}23cm{\time}18cm$) containing 900 g of fresh green peppers for effectively controlling its $O_2$ concentration on real time basis to preserve the product quality. The performance of the constructed system was compared to that of the modified atmosphere (MA) container system with gas diffusion tube controlled in close/open cycles responding to real time $O_2$ concentration at 10 and $20^{\circ}C$. In the control logic, the $O_2$ concentration was programmed to be located exactly at 13% or stay in the range of 13-15%. The active air flushing system could control the $O_2$ concentration in the desired level or range at both temperatures, while the passive diffusion system could work only under the low temperature condition of $10^{\circ}C$. At higher temperature of $20^{\circ}C$, the passive diffusion system could not manage the produce respiration increased more highly than the gas transfer through the diffusion tube, resulting in too low $O_2$ concentration and too high $CO_2$ concentration which would be injurious to the green pepper. When tested at $20^{\circ}C$, the MA container system could preserve the green pepper better than the perforated air package in terms of weight loss, ascorbic acid and chlorophyll contents and firmness.

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Effect of Pre-treatment and Packaging Method on Freshness Prolongation of Spring Kimchi Cabbage during Low Temperature Storage (봄배추의 전처리 및 포장방법이 저온저장 중 선도유지에 미치는 효과)

  • Se-Jin Park;Ji-Young Kim;Andri Jaya Laksana;Byeong-Sam Kim
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.29 no.2
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    • pp.119-128
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    • 2023
  • This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

Characterization of Biomass-Based Foam Structures for Home-Meal-Replacement Containers (가정간편식 용기용 바이오매스 기반 발포구조체의 특성에 관한 연구)

  • Kim, Inae;Kim, Sumin;Kambiz, Sadeghi;Han, Jeonggu;Hwang, Kiseop;Kwon, Hyukjoon;Kim, Yongsu;Yoo, Seung Ran;Seo, Jongchul
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.26 no.2
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    • pp.77-83
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    • 2020
  • A series of foamed plastic sheets containing biomass (as HMR container) were developed via different foaming process temperatures, and their density, porosity, WVTR, and pore morphology were evaluated. Thermal stability of samples during re-heating the food in oven, change in morphology, density, porosity, and WVTR were investigated using a simulated thermal shock process according to MIL-STD-883E assay. As such, the pore size of samples was generally increased with increasing temperature of the foaming process. It can be explained that as foaming temperature increased, the viscosity of molten resins and the repulsive force against pore expansion decreased. In addition, an increase in the thermal shock cycle reduced the pore size and WVTR, while density increased because high temperature treatment that softened the sheet matrix was followed by a low temperature incubation, which contracted the matrix, thereby changing the physical and morphological properties of samples. However, an insignificant change in density was observed and WVTR tended to be decreased, indicating that as-prepared foamed plastic sheets could be used as a high thermal stable container for HMR application. Therefore, it found that the properties of newly developed HMR containers containing biomass were dependent on the foaming process temperature. Moreover, to better understanding of these newly developed containers, further investigations dealing with foaming process temperature based on various food items and cooking conditions are needed.

A Study on Distribution and Packaging Status of Korean Cut Flowers (국내 절화류의 유통 및 포장 실태조사)

  • 박형우;김동만
    • Food Science and Preservation
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    • v.6 no.4
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    • pp.402-405
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    • 1999
  • Pusan, Kwanagju, Yangjae Floriculture Auction Market to packaging and distribution status of cut flowers in Korean markets from October, 1997 to Feburuary, 1998 this study was surveyed. In case of packaging, the inner packaging materials was used almost used news papers and polyethylene films, the outer box was double wall corrugated paperboard box. Plastic container box was a few. The using shape of box was A-1 type, bending materials was PP film and OPP tape. There was whole sale and retail in all Korean markets in case of distribution. The distribution route was three, the one was farmers through consignments in Seoul to consummers, it was 42% of total distribution volume. The other was auction market in Yangjae, the distribution volume was 18%. The last was distributed in farmers and provincial markets by the dealers, the volume was 40%. All farmers and officers want to applicate the standard regulation of packaging box, but dealers were not.

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Packages of Persimmons Exported from Korea to USA and Temperature Conditions during Sea Transport (미국 수출 단감 포장의 현황 및 수송 중 컨테이너 온도관리 실태)

  • Ahn, Gwang-Hwan;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.15 no.1
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    • pp.17-23
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    • 2009
  • Current status on consumption and packaging of sweet persimmons in USA was surveyed by visiting the market, and three sea shipments were conducted as model export trial from Korean to USA with measurement in ship container temperature and fruit quality. Strategy to promote the export of Korean persimmons was derived. There have been gradual decrease in the price of persimmons due to their increases production, but there seems potential growth in consumption of the fruits from Asian, Hispanic and American people. Compared to the fruits from other countries, Korean persimmons are desired to have higher soluble solid content with stronger red color, but too large sizes are not favored in American market. There has often been temperature fluctuation in shipment container during the sea transport to USA, resulting in surface blackening, skin black spotting and flesh softening. Plastic bag packages with inappropriate unitizing crimping were found to sometimes build up unproper modified atmosphere (high $O_2$ and low $CO_2$) giving high rate of physiological injury.

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A Comparative Study on the Usage and Satisfaction of Delivery Food among Korean Students and Chinese Students in Gyeonggido (경기지역 한국인 대학생과 중국인 유학생의 배달음식 이용형태 및 만족도 비교 연구)

  • Lee, Ye-Rim;Jang, Jae-Seon
    • The Korean Journal of Food And Nutrition
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    • v.34 no.4
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    • pp.365-371
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    • 2021
  • This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.