• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.1
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• pp.1-6
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• 2014

Properly designed plastic packages of fresh produce can preserve the quality by maintaining the optimal modified atmosphere (MA) at optimal low temperature conditions, but cannot do so at temperature abuse conditions in retail stage due to occurrence of injurious package atmosphere coming from imbalance between respiration and package gas permeation. Master packaging system consisting of a double-layered secondary package wrapping several individual (primary) packages has been proposed and applied recently to the commodities of sweet persimmon, king oyster mushroom, chestnut and strawberry. The master (secondary) pack is designed to be stored and distributed under chilled temperature, and then dismantled when moved to the retail display from the presale chilled storage. The master packaging system taking into consideration temperature dependence of produce respiration and package gas transfer was looked into with examination of its design variables to maintain the beneficial MA. Mathematical model was provided to help the design of master packaging system creating the desired MA. Its benefits of quality preservation and its limitations in practices of fresh produce marketing were discussed. Further research direction to extend the applicability of the produce master packaging system was presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.402-408
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• 2016

Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature ($25^{\circ}C$), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual $30-{\mu}m$ thick polypropylene film bags of 500 g shiitake mushrooms inside a $40-{\mu}m$ low-density polyethylene bag. Carbon dioxide absorbent material [$Ca(OH)_2$] and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h, $O_2$ and $CO_2$ concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with $CO_2$ and/or moisture absorbents improved mushroom preservation and particularly reduced decay.

• Journal of the Korean Society of Costume
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• v.51 no.2
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• pp.121-133
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• 2001

The study is designed to classify consumer groups based on their clothing shopping orientation and to examine the relationship among clothing shopping orientation, satisfaction to the shop-master, and factors of the shop-master's nature to understand clothing shopping orientation of women from 18 to 35. The final analysis was performed with 447 (consumers) ailed 336 (shop-masters) pieces of questionnaire. The data was analysed with SAS statistics package. The results of this study are as follows : 1. Clothing shopping orientation were composed of four dimensions : recreational shopping orientation, convenience/economic shopping orientation, store/brand loyalty shopping orientation, and shopping confidence. 2. In the satisfaction to the shop-master, the consumer was not satisfied by the appearance, product-presentation, and consumer-management of the shop-master but kindness, trust, and product-explanation by the shop-master. The shop-master guessed that consumers were completely satisfied. 3. The consumer had an influence on product-understanding, response, and consumer-understanding of the shop-master, and the shop-master guessed that consumers had an influence on every thing of shop-master. 4. The more consumers were store/brand loyal, the more they were satisfied with tole shop-master, and had an influence on the factors of the shop-master's nature. But consumers were confident on the shopping, were not shown to be significantly different in the satisfaction of the shop-master and the factors of the shop-master's nature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.7-10
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• 2013

A packaging system integrated in primary and secondary packages to deliver consumers fresh peach in the produce supply chain was designed and its effectiveness on quality preservation was tested. The master packaging system was designed to contain 6 individual polypropylene film (PP, $30{\mu}m$ thickness) packages of 300 g peach fruit inside $35{\mu}m$ thick low density polyethylene (LDPE) bag located in a corrugated paperboard box. As a variable to attain the desired package atmosphere around the fruit during cold storage and subsequent retail display at higher temperature, different numbers (1, 3 and 7) of microperforations in $59{\mu}m$ diameter were tested on the individual PP packages. As control treatment, six fruits were placed without wrapping in a corrugated paperboard box. During the storage at $5^{\circ}C$, the control and individual packages were periodically separated from the box or master package, moved to the simulated retail shelf conditions of $20^{\circ}C$ and then stored for 3 more days with package atmosphere and fruit quality being measured. The package with 7 microperforations was the best in the ability to attain beneficial MA of 6~10% $O_2$ and 11~19% $CO_2$ around the fruit during the chilled storage at $5^{\circ}C$ and simulated retail display at $20^{\circ}C$. Packages with smaller number of microperforations resulted in anaerobic atmosphere at the low temperature storage and/or the subsequent high temperature display. Compared to control, all the treatments with master packaging system gave better retention of fruit firmness with significantly less weight loss.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.73-78
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• 2009

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and $30^{\circ}C$ up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05a
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• pp.225-230
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• 1996

A three-dimensional reactor core simulation code, MASTER has been developed as a part of ADONIS which is the Korean core design package in KAERI. CASMO-3 is used as a precedent lattice code for two-group microscopic cross section and heterogeneous formfunctions. The pin power reconstruction capability of CASMO-3/MASTER was evaluated for a validation and verification Five B&W critical experiments were selected as benchmark problems. These problems included two experiments for CE-type and three for WH-type fuel assemblies. Two of them contained gadolinia rods as burnable absorber. Comparison of the calculated pin power distributions with the measured ones demonstrate that CASMO-3/MASTER can predict the pin power distribution as well as CASMO-3/SIMULATE-3.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.12 s.255
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• pp.1139-1146
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• 2006

Light Oil Flow Standard System(LOFSS) in Korea Research Institute of Standards and Science(KRISS) was designed for oil flowmeter calibration. In order to extend the flow range from 120 $m^3/h$ to 200 $m^3/h$, the build-up technique was applied with two positive displacement flowmeters as master flowmeter. The master flowmeters were calibrated against with LOFSS, which has 0.04 % uncertainty of flow quantity determination, then the test flowmeter is calibrated against two master flowmeters. For uncertainty analysis, the repeatability of master flowmeters, the variation of the fluid density and the pipe volume due to temperature change were scrutinized. The contribution of each uncertainty factors to the calibrator and the correlation of each factors were discussed. For investigating the feasibility of uncertainty analysis, a turbine flowmeter as a transfer package was tested with LOFSS and two reference flowmeter. The hypothesis test for both results was coincide with a 95 % significant level. This means that the uncertainty analysis procedure of the calibrator is reasonable and the extension of flow range with master meters was carry out successfully.

• Proceedings of the Korean Nuclear Society Conference
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• 2005.10a
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• pp.11-12
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• 2005

• Journal of muscle and joint health
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• v.8 no.2
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• pp.278-286
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• 2001

With the aging of society a great deal of interest is being placed on the value of longitudinal data in evaluating physiological losses. We present data on test-one/test-two reliability and reproducibility for measures of training, bone density from a longitudinal study of master athletes. Fifty-two males (mean age at test $1=58.2{\pm}9.8\;years$) and thirty-two females ($54.4{\pm}8.8\;years$) were selected from the study population. Bone mineral density was determined using DEXA (Hologic 1500). The characteristics of the subjects are presented below as $means\;{\pm}\;S.D$. The data was imported into the Statistical Package for the Social Science (SPSS 9.0, Chicago, IL). Paired t-tests were performed between visit 1 and visit 2 in subjects. Pearson correlations were performed. The results of this study indicate the measures of training history, body mass and bone density are reasonably stable and reproducible. We conclude that body composition and bone density parameters are stable and reproducible over time in active older subjects. Physiologic measures in master athletes are fairly stable, and reproducible over time Longitudinal studies investigating age-related changes in master athletes need to be conducted on a time schedule of greater than two years.