• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.733-737
• /
• 2015

For testing the ultraviolet (UV)-blocking property of functional films coated with Nano-$TiO_2$ particles, UV-Vis spectra of oriented polypropylene (OPP) films uncoated and coated with $TiO_2$ of 3% and 5% in Polyurethane (PU) and polyvinyl butyral (PVB)-Cellulose binders were measured. The result of UV-Vis analyses showed that the film coated with 5% $TiO_2$ in PVB binders had a significant effect on UV protection of 90% compared with the film uncoated. Also The result of The photodegradation of methylene blue (MB), OPP films coated with 5% in both PU and PVB binders had a high photocatalytic activity for MB degradation. To evaluate the effect of the developed functional film coated with Nano-$TiO_2$ particles, fresh soybean sprouts were used. Nano-$TiO_2$ coated film was observed to decompose the off-flavor produced by soybean sprouts within packages during distribution, but uncoated film did not. Therefore, Nano-$TiO_2$ coated film package could give the greatest effect in extending the shelf life of soybean sprouts.

• Polymer(Korea)
• /
• v.24 no.6
• /
• pp.820-828
• /
• 2000

In this study, biaxially oriented film process was used to improve barrier property of polypropylene (PP)/ethylene-vinyl alcohol copolymer (EVOH) blends by inducing a laminar morphology of the dispersed phase in the matrix phase. In order to examine the extent of deformation during melt extrusion process, the rheological properties of the resins were measured and the viscosity ratio of the dispersed phase to the continuous phase was determined. The effects of compatibilizer content, draw ratio, and draw temperature on the oxygen permeability and morphology of biaxially drawn blend films were studied. The laminar morphology of the EVOH phase with a larger area of thinner layer induced by biaxial orientation was found to result in a significant increase in oxygen barrier property of PP/EVOH (85/15) blends by about 10 times relative to the pure PP When both PP-g-MAH and ionomer were used as the compatibilizers, there existed an optimum level of compatibilizer content for obtaining improved barrier properties with a well developed laminar structure. In addition, higher draw ratio and draw temperature were found to be more favorable processing conditions in obtaining higher barrier blends.

• Food Science of Animal Resources
• /
• v.43 no.6
• /
• pp.1128-1149
• /
• 2023

In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.

• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.602-607
• /
• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• Journal of the Korean Chemical Society
• /
• v.23 no.5
• /
• pp.329-337
• /
• 1979

The water-vapour transmission ratios (WVTR) of the various commercial polymer films have been investigated at the constant pressure and relative humidity (RH). Water proofnesses, the reciprocals of WVTR for the various samples, were determined using a cup device and maintaining the sample films at a constant temperature ($40{\pm}1^{\circ}C$) and a constant R. H ($90{\pm}2%$) for 24 hours. The following order of the relative proofness was observed; oriented polypropyrene (O.PP) > high density polyethylene (HDPE, Inflation) > high density polyethylene (HDPE. T-die) > casted polypropylene (C. PP) > nonoriented polyester (N. PET) > low density polyethylene (LDPE) > oriented polyester (O. PET) > rigid polyvinyl chloride (Rigid PVC) > semirigid polyvinyl chloride (Semirigid PVC) > nonrigid polyvinyl chloride (Nonrigid PVC) > oriented nylon (O. Nylon) > nonoriented nylon (N. Nylon). And water proofness order was also observed to decrease with the temperature rising; HDPE (T-die) > C. PP > O. PET > LDPE > O. Nylon. The activation energies of LDPE, HDPE (T-die), C. PP, O. PET and O.Nylon films were 12.0, 11.1, 11.4, 11.7, 14.1 kcal/mole, respectively. The WVTR's of the films were increased with the polarity of polymer and the addition of plasticizer in PVC, decreased with the increase of the film thickness and mechanical orientation. The WVTR's of the laminated films O. PP/LDPE, N.Nylon/LDPE, C.PP/LDPE were also more dependent on the film thickness than the WVTR's of the single films.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.252-257
• /
• 1989

Nylon laminated low density polyethylene(LDPE) film is mostly used for package of Vienna sausage in Korea. The water vapor permeability and gas transmission rate of Nylon laminated LDPE film is higher than that of Oriented polypropylene/polyvinylidene chloride coated LDPE film. Comparision of shelf-life of Vienna sausage packed with both film was as follows. The water vapor permeability and gas transmission rate of PVDC coated film were 2.5 times lower and 20.7 to 30 times lower than those of Nylon laminated film, respectively. Shelf-lives of Vienna sausage packed with Nylon laminated film and PVDC coated films were 25 days and 31 days at $15^{\circ}C$, 32 days and 41 days at $5^{\circ}C$, respectively.

• Journal of Mushroom
• /
• v.10 no.4
• /
• pp.191-197
• /
• 2012

This study was carried out to investigate proper modified atmosphere condition of king oyster mushroom (Pleurotus eryngii) during cold storage and distribution. King oyster mushrooms were divided into two treatments: $1{\mu}L/L$ 1-methylcyclopropene for 20 hours at $0^{\circ}C$ (1-MCP), while the other treatment was left at $0^{\circ}C$ (control). They were packaged with $30{\mu}m$ oriented polypropylene (OPP, $1238.0cc/m^2{\cdot}day{\cdot}atm\;O_2$), and microperforated (MP3, $3179.9cc/m^2{\cdot}day{\cdot}atm\;O_2$) film. Quality and sensory evaluation parameters of weight loss, stem firmness, skin color, off-flavor, overall quality were monitored after 3, and 4 weeks storage at $0^{\circ}C$ and plus 3 days on the shelf at room temperature. 1-MCP treated mushroom packaged with MP3 film kept 3.6~10.9% $O_2$ and 9.0~13.3% $CO_2$ concentration in the bag during storage, and showed high overall quality at 4 weeks storage at $0^{\circ}C$ + 3 days on the shelf at room temperature because of the lowest development of off-flavor, stem discoloration, and cap softening among the treatments.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.38 no.3
• /
• pp.21-28
• /
• 2015

As film products are increasingly used in a wide range of areas, from producing traditional flexible packaging to high-tech electronic products, a higher level of quality is demanded. Most film products are made in the form of rolled finished goods, therefore, various quality issues related to their shape characteristics must be addressed. The thickness of the film products is one of the most common and important critical-to-quality attributes (CTQs). Particularly, the degree of thickness uniformity is more important than other thickness parameters, because it will be potential causes of many secondary thickness-related quality problems, such as wrinkles or faulty windings. To control the degree of thickness uniformity, the fixed bending region is oneof the most important CTQs to manage. Fixed bending regions are special points in the transverse direction of a rolled product with consistent minute variations of the thickness gap. This paper describes the measurement and analysis of thickness uniformity data, which were performed in a real manufacturing field of biaxial oriented polypropylene (BOPP) film. In previous researches, quality function deployment (QFD) or fault tree analysis were used to find the most critical process attributes out to controlthe CTQ of thickness uniformity. Whereas, this paper uses traditional control charts to find the most critical process attributes out in this problem. In addition, the selection of one of the major critical process attributes (CTPs) that is expected to affect the CTQ of thickness uniformity is also described. The selected critical-to-process attributes are the controlled temperatures along the transverse direction. A dramatic improvement in thickness uniformity was observed when the selected CTPs were controlled.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1993.11a
• /
• pp.80-84
• /
• 1993

In this research, we studied the variation of the dielectric loss absorption of the dielectric loss absorption of the sample according with the change to $\^$60/Co-${\gamma}$-ray irradiation dose of the influence of temperature and applied voltage. In order to investigate the effect of irradiation oriented polypropylene film, we have observed dissipation factor within the temperature range of 30∼130 [$^{\circ}C$] and voltage range of 100∼250$^{\circ}C$ [V]. As for the dependency of temperature by dissipation factor, the ${\alpha}$-peak which appears at high temperature increases accordingly to the increasement of irradiation dose which is contributed by the crystal region and moves towards the high temperature. The ${\beta}$-peak which appears at low temperature is origined from dipoles and molecular motions in the amorphous region. As for the dependency of voltage by tan$\delta$, at low temperature the peak of the tan$\delta$, at low temperature the peak of the tan$\delta$ shifts accordingly to the increasement of irradiation dose towards the high temperature region.

• Journal of Applied Biological Chemistry
• /
• v.61 no.1
• /
• pp.25-31
• /
• 2018

This study investigated the effect of different $O_2$ transmission rate (OTR) of films on surface temperature, weight loss, pH, $O_2$, $CO_2$ and sensory characteristics, microbial quality, total phenolic contents and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity of fresh-cut lettuce during storage at $10^{\circ}C$ for 7 days. $80{\pm}5g$ of fresh-cut lettuce were packaged with oriented polypropylene films respectively. The OTR of packaging materials was 5,000, 8,000 and $10,000cc/m^2{\cdot}day{\cdot}atm$. Quality characteristics showed significant differences during storage. The surface temperature was averaged 13 and lower in higher OTR of films. The weight loss of lettuce ranged from 2.8 to 5.4% and the highest loss showed in $5,000cc/m^2{\cdot}day{\cdot}atm$ of film. pH was increased during storage and the highest pH was found in $5,000cc/m^2{\cdot}day{\cdot}atm$. The $O_2$ content in the packaging was decreased with increasing $CO_2$ content during storage. The lowest $CO_2$ was found in $10,000cc/m^2{\cdot}day{\cdot}atm$. As OTR was decreased, antioxidant profile of lettuce was decreased. Total aerobic bacteria showed from 5.48 to 6.59 log CFU/g. From the result of the overall sensory test, the marketability of fresh-cut lettuce stored at $10^{\circ}C$ seemed to be maintained effectively over 5 days.