• 한국포장학회지
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• 제15권3호
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• pp.105-111
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• 2009

In this work, source reduction of poly ethylene terephthalate (PET) packaging are discussed as aspect of sustainability, such as reuse, refill and recycling through the various treatment methods and historical studies for municipal solid waste (MSW) disposal. Since PET has good chemical, physical and mechanical properties, and provides good oxygen and carbon dioxide barrier properties, PET is one of the most widely used thermoplastic polyester in the U.S. and around the world. As the demand for non-renewable PET is increasing, several approaches have been developed to meet economical feasibility and environmental responsibility without degrading material performance. Several companies, such as Coca-Cola Co., Easterform Packaging Co. and Kraft, have tried to develop lightweight PET bottle, and some of lightweight PET bottles are already commercialized. Reuse and refilling for PET container is well developed in Europe, such as Denmark, German and Netherland by supportive legislation and policies. Recycling process is the best way to economically reduce PET waste. In consequence, advanced technique and further development must be provided due to increasing PET packaging waste.

• 한국산업융합학회 논문집
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• 제23권5호
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• pp.843-852
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• 2020

Among the many packaging materials used in cushion packaging, there is a lack of optimum design for packaging trays and cushion pads used in pear packaging for export and domestic distribution. It causes over-packaging due to excessive material input, and can be solved by applying various parameters needed to optimize the design of the packaging tray and cushion pad considering the packaging material and the number of pears in the box. In the case of a cushion pad for pears, the economic efficiency of material and thickness should be considered. Therefore, it is possible to design a packaging tray and cushion pad depending on eco-friendly packaging materials (PLA, PET) used by applying appropriate design parameters. The static characteristics of the materials used for the packaging of pears were analyzed using FEA (finite element analysis) simulation technique to derive the optimal design parameters. In this study, we analyzed the contact stress and deformation of PET, PLA tray (0.1, 0.5 1.0, 1.5 and 2 mm) and PET foam (2.0, 3 .0 and 4.0 mm) with pears to derive appropriate cushion packaging design factors. The contact stress between the pear and PET foam pad placed on PLA, PET trays were simulated by FEA considering the bioyield strength (192.54±28 kPa) of the pears and safety factor (5) of packaging design, which is the criterion of damage to the pears. For the combination of PET tray and PET foam buffer pad, the thickness of the PET foam is at least 3 mm, the thickness of the PET foam is at least 1.0 mm, the thickness of the foam is at least 2 mm, and if the thickness of the PET tray is at least 1.5 mm, the thickness of the foam is at least 1 mm, suitable for the packaging design. In addition, for the combination of PLA tray and PET foam pad, the thickness of the PET foam was not less than 2 mm if the thickness of the PLA tray was 0.5 mm, and 1 mm or more if the thickness of the PLA tray was not less than 1.0 mm, the thickness of the PET foam was suitable for the packaging design.

• 한국식품조리과학회지
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• 제18권5호
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• 한국식품과학회지
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• 제34권6호
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• pp.1043-1047
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• 2002

다양한 기능성을 가지는 로즈마리를 첨가하여 양파김치를 제조한 다음 Ny/PE, PET/Al/PE,, PET/PE/LDPE/CPP, PET/Al/Ny/CPP 포장재와 유리병을 사용하여 진공과 상압에서 포장한 다음 $5^{\circ}C$에서 저장하면서 품질 변화를 측정하였다. 대조군 양파김치와 로즈마리 양파김치 모두 저장 중 pH와 환원당 함량은 저장 기간 동안 감소하였으나 산도와 비타민 C의 함량은 증가하는 경향을 보였다. 또한 로즈마리 양파김치가 대조군 양파김치에 비하여 유의적 차이는 없었으나 발효가 약간 억제되는 경향을 보였다. 양파김치의 저장에 가장 적합한 포장재는 PET/PE/LDPE/CPP 이었으며, 상압 포장보다 진공 포장이 더 효과적이었다.

• 한국포장학회지
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• 제22권3호
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• pp.163-168
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• 2016

본 연구에서는 국내 페트병의 경량화 가능성을 파악하기 위해 780종 이상의 빈용기 무게와 표시 용량의 상관관계를 분석하였다. 페트병은 사용목적에 따라 상압병(생수류), 내열병(쥬스류), 내압병(탄산류), 및 장기보관사용병(소스류)으로 구분하였으며 수집된 빈용기 무게와 표시 용량을 기반으로 각 페트병 종류별 경량화 지수(Lightness Index; L)를 산출하였다. 페트병 원천감량 설계 시 이용가능한 권고 기준 및 최적 기준을 경량화 지수를 이용하여 설정하였다. 예로 500 mL 생수병을 감량화 설계 기준에 맞게 생산할 경우 최적기준 반영시 약 4 g의 감량화가 가능하다. 작성된 설계 기준은 이미 관련 업계에 배포되었으며 생수병을 중심으로 적정 기준 정도의 경량화가 이루어지고 있다. 제시된 페트병 설계 기준은 국내외에서 출시된 페트병을 분석하여 무게 분포 특성을 반영한 결과이므로 현재 출시된 제품의 경량화 정도와 향후 개발되는 제품이 시장에서 어느 정도의 원천감량설계인지 알 수 있는 자료로 활용될 수 있을 것이다.

• 월간포장계
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• 제8호통권184호
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• pp.89-95
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• 2008

• 월간포장계
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• 통권214호
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• pp.68-80
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• 2011

• 월간포장계
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• 통권246호
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• pp.95-99
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• 2013

• 월간포장계
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• 통권228호
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• pp.81-85
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• 2012

• 월간포장계
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• 통권212호
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• pp.75-79
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• 2010