• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.

• Design Convergence Study
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• v.18 no.1
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• pp.49-60
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• 2019

While one person household and nuclear family have been increasing, supermarkets began to launch home meal replacement(HMR) promotion. Each brand competes over various types of HMR such as box lunch. In particular, the sales of HMR have been increasing due to one-person households. Experts predicted HMR market will be increased in the future as well. This study presents design evaluation with regards to HMR package design for elders. The methods of this study are: First, research literature review on senior society and analyse the design for both domestic and foreign HMR products. Second, survey on product design for evaluation was conducted. Third, user's evaluation survey was conducted on elders. As a result, containers mostly came in cup or box shaped package designs. The package provided both still and illustration image of food. The HMR design for elders are recommended as follows: first, HMR should be service designed for users. Second, the design should be for elders as well. Third, the design should be empathetic and abundant. For user-interface, the packaging material shall not be slippery and the shape of grip should be considered thoroughly for the elder's design.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.529-538
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• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.137-146
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• 2020

Syrup agents are often used after opening, and therefore, there is a high possibility of decreased quality. The Ministry of Food and Drug Safety (MFDS) published guideline on stability testing for pharmaceuticals after opening in December, 2016. We compared guidelines related to the period of use after opening between the United States of America (USA), Europe (EU), and Korea, and we analyzed whether the period of use or storage conditions is stated based on the data of drug approval for 4 dry syrups and 3 large packing syrups before and after the introduction of the guideline. First, in USA and EU, the period of use and storage conditions after opening should be listed on the label on the packaging container (as well as the expiration date), while in Korea, those are included in the area of precautions for use. Second, all of the analyzed drugs were not changed by the guidelines for establishing the new post-opening period of use, and they were only presented for the existing expiration date prior to the establishment of the guideline. Medicines that are used for multiple uses after opening may need improved instructions to ensure that the period of use and storage conditions are listed on the packaging according to stability evaluation after opening.