• The monthly packaging world
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• s.220
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• pp.89-93
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• 2011

• Food Science and Preservation
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• v.4 no.3
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• pp.259-264
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• 1997

To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5$^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

• Food Science and Preservation
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• v.12 no.4
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• pp.305-309
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• 2005

To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature($15^{\circ}C$) after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained $20.2\%$ lower than control. Firmness was $87\%$, browning was $56\%$ lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.

• The monthly packaging world
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• s.375
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• pp.64-75
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• 2024

급변하는 산업 환경에 대응하기 위한 해답 찾기 노력이 활발하게 진행되고 있다. 포장계에서도 예외는 아니다. 업계 목소리 등을 반영해 가장 시급한 subject를 선택, 고증의 자료 검토 및 분석을 통한 다양한 보고서들이 연이어 나오고 있다. 이 중 기본 검토 항목부터 최종 검토내용까지 단계별로 촘촘하게 가이드하고 있는 연포장 어플리케이션 LDPE 압출 코팅 라인의 생산성 증가 방법에 대한 연구 내용을 연재 한다.

• The monthly packaging world
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• s.374
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• pp.76-85
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• 2024

급변하는 산업 환경에 대응하기 위한 해답 찾기 노력이 활발하게 진행되고 있다. 포장계에서도 예외는 아니다. 업계 목소리 등을 반영해 가장 시급한 subject를 선택, 고증의 자료 검토 및 분석을 통한 다양한 보고서들이 연이어 나오고 있다. 이 중 기본 검토 항목부터 최종 검토내용까지 단계별로 촘촘하게 가이드하고 있는 연포장 어플리케이션 LDPE 압출 코팅 라인의 생산성 증가 방법에 대한 연구 내용을 연재 한다.

• The monthly packaging world
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• s.376
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• pp.68-81
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• 2024

급변하는 산업 환경에 대응하기 위한 해답 찾기 노력이 활발하게 진행되고 있다. 포장계에서도 예외는 아니다. 업계 목소리 등을 반영해 가장 시급한 subject를 선택, 고증의 자료 검토 및 분석을 통한 다양한 보고서들이 연이어 나오고 있다. 이 중 기본 검토 항목부터 최종 검토내용까지 단계별로 촘촘하게 가이드하고 있는 연포장 어플리케이션 LDPE 압출 코팅 라인의 생산성 증가 방법에 대한 연구 내용을 연재 한다.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1043-1047
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• 2002

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

• Journal of Bio-Environment Control
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• v.24 no.2
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• pp.79-84
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• 2015

This study was carried out in order to develop an economical and convenient way to improve storability of sweet persimmon 'Fuyu'. Natural porous materials (bamboo active carbon, chaff charcoal, and Ge-lite) pouching bags were enveloped in the conventional LDPE (low density polyethylene) package during room temperature and low temperature storage. The changes of soluble solids content, flesh firmness, flavor, decay, and softening of sweet persimmon were investigated in the 1- or 2-week intervals. The LDPE packaging with bamboo active carbon treatment was confirmed to maintain longer storability and higher quality than the LDPE packaging only. This method is expected to be applied to both of conventional and organic farming as an economical and convenient way to improve storability on long term storage and during distribution.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.115-121
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• 2021

The evaluation of package temperature for fresh preservation of cucumber was investigated. The fresh cucumber is available in markets of Korea during whole seasons, for the help of farmer, distributor and consumer. Cucumbers were stored within cardboard boxes packaging covered with low density polyethylene (LDPE) at different temperatures (5, 10, 15 and 20℃). Changes in weight loss, hue angle, firmness, moisture content and general appearance (shape of cucumber) were investigated during storage of cucumbers. General appearance index with non-packaging decreased more than with LDPE film packaging at 5℃ and 10℃. During storage of cucumbers, general appearance index as freshness showed packaging effect at low temperature than room temperature. In the fresh weight loss, the packaged cucumbers were less reduced than that of the non-packaging ones. At color change, Hue angle of cucumber stored within low temperature with film packaging decreased gradually during storage. However remarkable change in hue angle were observed in cucumber within LDPE film packaging treatments of 15℃ and 20℃ storage. The effect of hue angle with packaging appears differently depending on the storage temperature conditions. The firmness and moisture content of cucumber flesh were not affected by packaging and storage temperature. In this experiment, cucumbers packaged with LDPE film at 5℃ and 10℃ were the most desirable for extending the quality. These results suggest that packaging of low temperature treatments in combination could be effective in prolonging the shelf life of cucumber.