• The monthly packaging world
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• s.254
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• pp.90-95
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• 2014

• The monthly packaging world
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• s.269
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• pp.72-77
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• 2015

• The monthly packaging world
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• s.269
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• pp.78-83
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• 2015

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.3
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• pp.45-51
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• 2013

We developed a new antibacterial material, a non-woven fabric, a sulfur solution, and a new adhesive system to manufacture a new type of functional hybrid corrugated board in previous studies. Based on experimental data, the prototypes of functional hybrid corrugated boards were manufactured and their physical properties and functionalities, including antibacterial property and the freshness maintenance of sweet persimmon, were measured in this study. The functional hybrid corrugated board could be manufactured in the actual process with linerboards, non-woven fabrics, and other materials without any troubles, and was strong enough to be used as a packaging box for agricultural products. The antibacterial property of the hybrid corrugated board showed a value high enough to eliminate bacteria, which could deteriorate the sweet persimmons. Based on appearance observations, weight loss and firmness measurements, the freshness of sweet persimmons in the functional hybrid corrugated board was maintained better than it was in the conventional corrugated board.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.49-54
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• 1973

In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.1-5
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• 1999

To improve freshness maintenance function of food containers, many methods have been applied. Most of the methods utilize absorption properties of porous ceramics powders. However, this kind of methods was appeared to be a non-realistic one because of the short effective periods of the produce and reduced die life due to the ceramic powders mixed in the raw materials. Other methods, e.g., CA or MA, need more study for practical application bemuse of the high cost in process. In addition to this, different method should be applied depends on foods. In this paper, a new technology based on information templation was applied in making a food preservation film. It has been known recently that water memorizes informations and this information could be tempelated to other materials through appropriate pretest. One of the participating company developed this process to template informations to PE materials unitizing water as an information rallier. Food packaging film was made using this PE chips. Experimental results of freshness maintenance test of foods showed that it is effective. Results and disussions are reported in this paper.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.448-457
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• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• FLOWER RESEARCH JOURNAL
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• v.18 no.1
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• pp.57-61
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• 2010

This study was carried out to evaluate the effect of functional packing materials on vase life and quality of Lilium Oriental hybrid 'Le Reve' and Rosa hybrida 'Fire King'. Lily and rose were stored at $5^{\circ}C$ and $20^{\circ}C$ for two days after packing of 25% calcium or 36% wax coated package. When Lilium Oriental hybrid 'Le Reve' was stored in $5^{\circ}C$ after packing of 36% wax coated package, vase life and maintenance of freshness were improved by two days. But when Rosa hybrida 'Fire King' was stored in $5^{\circ}C$ or $20^{\circ}C$after packing of 25% calcium or 36% wax coated package, vase life and maintenance of freshness were not as effective as Lily. In our opinion, functional package seems useful in the storage of cut lily.

• The Korean Journal of Applied Statistics
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• v.29 no.7
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• pp.1421-1428
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• 2016

This paper concerns the freshness of rice depending on packing materials using MANOVA. Freshness of rice is measured in terms of moisture content and rice flavor. Ordinary paper and charcoal-coated paper are compared as packing materials. Storing places are considered as a block. The bivariate observations of moisture content and the rice flavor are compared using MANOVA for a completely randomized block design. It is observed that there is a significant difference between ordinary paper and charcoal-coated paper. Therefore we apply ANOVA for moisture content and rice flavor, respectively. Significant differences are observed for the moisture content but not for the rice flavor.

• Fashion & Textile Research Journal
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• v.13 no.2
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• pp.147-154
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• 2011

The purpose of this study was to investigate the clothing image according to coloration, tone, and interval of checked pattern in color contrast. The experimental materials developed for this study were a set of stimulus and response scales. The stimuli were 24 color pictures, in which coloration(RB: Red+Blue, YP: Yellow+Purple), tone(light, dull, dark), and interval(0.5 cm, 1.5 cm, 3.5 cm, 5.5 cm) were manipulated. The 7-point scale was used for evaluation of clothing image. Data were obtained from 240 female college students living in Seoul, Gwangju, Jinju, and Masan on May 2010. For data analysis, ANOVA and Duncan-test were used by using SPSS program. Results of this study were as follows.; Clothing image according to coloration, tone, and interval of checked pattern consisted of five dimensions of attractiveness, freshness, appeal, modesty, and activity. Coloration showed an independent effect on attractiveness and appeal. Tone showed an independent effect on freshness, appeal, and modesty. Interval showed an independent effect on freshness. Also, interaction effects of coloration and tone on appeal were found. Interaction effects of coloration and interval on modesty were found.