• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.1-14
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• 2022

The safety and storage periods of various foods, including dairy products, can be affected by a variety of internal and external factors. Therefore, all foods have a risk of deterioration after storage for a certain period of time for many different reasons. Among dairy products, cheese is enriched in necessary nutrients; however, it can also easily undergo physical, chemical, and biochemical changes under various conditions. Therefore, the storage period of cheese is an important issue. If various factors that can affect the safety and storage period of cheese can be controlled, the safety of cheese can be preserved and its storage period extended. This review of the literature published on the issue summarizes various state-of-the-art technologies currently used to extend the storage period of cheese without affecting its quality. This basic data will inform future research concerning the storage period of various cheeses.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• Journal of the Microelectronics and Packaging Society
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• v.3 no.1
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• pp.11-24
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• 1996

부분압이 다른 여러 가지 반응성 가스분위기하에서 이른곤 이온을 이용하여 PC, PET PMMA 그리고 PTFE 폴리머 표면의 삼차 증류수에대한 진수성을 증대하였다. 폴리머 표면의 친수성의 변화는 여러 가지 반응성 가스 분위기하에서 아르곤 이온의 조사량을 1014 부터 1x1017cm2까지 변화하면서 조사하였다. 접촉감은 아르곤 이온이 조사되는 폴리머 표면 근처에 유입된 가스의 방응성(O2>N2>H2)에 따라 많이 감소하였다, 폴리머 표면에 형성된 친수성기는 XPS Cls, Ols, 그리고 Nls 스펙트럼을 분석하여 확인하였다. 표면 개질된 PC와 PTFE에 대한 Al 금속의 접착력 증대를 Scotch tape와 인장실험을 통하여 확인하였다. 접착 력 증가는 표면 에너지 중 polar force의 증가에 의한 것으로 입증되었다. 에너지를 가진 아 르곤 입자 폴리머 체인 그리고 반응성 가스 사이의 반응기구는 2단계 모델로 설명가능하였 는데 그 기구는 첫 번째 이온의 조사에 의한 불안정한 폴리머 체인의 형성과 두 번째 단계 로 이렇게 형성된 폴리머 체인과 반응성 가스들 사이의 화학반응으로 이루어진다. 질화아루 미늄의 표면을 산소분위기하에서 아르곤 빔을 조사하여 표면개질한후 AlON층이 새롭게 형 성된 것을 XPS를 이용하여 확인할수 있었다. 개질된 질화알루미늄과 구리금속 박막간의 접 착력을 scratch 실험을 통하여 조사하였다.

• The monthly packaging world
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• s.289
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• pp.89-105
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• 2017

산업통상자원부가 주최하고 한국생산기술연구원 패키징기술센터가 주관하는 '제11회 미래패키징 신기술 정부포상' 시상식이 4월1 8일 경기도 일산 KINTEX 그랜드볼룸에서 열렸다. 국내 최고 권위의 패키징 종합 행사인 '미래패키징 신기술 정부포상'은 관련 산업 종사자의 긍지를 높이고 기술혁신 분위기를 확산하기 위해 2007년부터 한국생산기술연구원(원장 이성일, 이하 생기원)이 매년 개최해온 행사다. 11회를 맞이한 올해에는 (주)휴비스의 'PET 발포 패키징'이 대상인 국무총리상을 수상했다. 산업부장관상은 메디클란트의 '일회용 콘텍트렌즈 패키지', 신우코스텍의 '인몰드 3D 라벨 PET패키징 블로우 성형기', (주)한국콜마의 '힌지 회동에 의한 자동 기립형 팔레트 화장품', 엘지전자(주)의 'LG코드제로 청소기 패키징 디자인' 등이 수상했다. 이밖에 CJ제일제당을 비롯한 9개 기업이 한국생산기술연구원장상을, 2개 기업이 부천시장상, 3개 기업이 한국패키징단체총연합회 회장상, 10개 기업이 한국포장기술사회장상을 수상하는 등 총 43개의 기술 및 제품이 수상작으로 선정됐다. 또한 장형순 삼영잉크페인트제조(주) 고문과 박현진 고려대학교 교수가 국내 포장산업 발전에 기여한 공적을 인정받아 공로 부문에서 산업통상자원부 장관표창을 수여받았다. 올해 수상작들은 안전한 식품 포장소재 개발과 대량생산 상용화, 명확한 라벨링, 경량포장 확대, 재활용재료의 사용증가 등 기본에 충실하면서도 기술융합을 통해 패키징의 가치를 높였다는 평가를 받았다. 다음에 제11회 미래패키징 신기술 정부포상 수상작을 살펴보고 최신 국내 패키징 경향에 대해 알아보도록 한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.1
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• pp.37-45
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• 2017

To visually identify the spoilage of chicken breasts, a three layered freshness indicator consisting of PET/bromocresol green (BCG)-ethylene vinyl acetate (EVA)-acetic acid (AA) composite layer/porous substrates was successfully prepared and their performance were simulated at 20% of $CO_2$ and 4 different trimethylamine (TMA) concentrations to evaluate color change at minimal spoilage level. The visibility and range of color changes of the as-prepared indicators responding to TMA concentration as a simulant were strongly dependent on the concentrations of BCG and AA. As the BCG content increased, the visibility of color change in the freshness indicators was apparently improved and the range of color change could be controlled by contents of AA. Among the as-prepared freshness indicators, 'G0.12_A0.5' which consisting 0.12g of BCG and 0.5g of AA was selected as an optimum composition due to the highest visibility at TMA 20 mg% corresponding to the minimal spoilage level. The color of the indicator changed from yellow to green for spoilage indication of chicken breast, which could be easily seen with the naked eyes and well consistent with the simulation results. It is expected that our developed freshness indicator can be useful in monitoring various food freshness and quality.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.173-181
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• 2017

This study was conducted to investigate the packaging characteristics including pack sources and pack components of processed foods in Korea. For the survey, 704 food package samples were selected based on the consumption of top 10 brackets in each food item. They were consisted of 1,245 packaging components. Seven specific items were firstly investigated including product name, capacity of the food, package component, package source, food contact area, food contact ratio, and package thickness. The processed foods in Korea can be classified into 16 pack sources and 21 pack components, respectively. By using this information, the data were analyzed specifically. The collected data were analyzed in 8 major categories: frequency of use by pack components and pack sources, pack components by the products, pack sources by the products and pack components, pack thickness/food contact ratio by the products, food contact ratio by pack components and pack sources. Consequently, this survey will provide various information of the packaging characteristics of processed foods in Korea.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.63-73
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• 2011

Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at $5^{\circ}C$ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at $5^{\circ}C$, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in $L{\cdot}b$/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at $5^{\circ}C$, the volume was 243 mL, but storage at $20^{\circ}C$ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at $5^{\circ}C$ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at $5^{\circ}C$. However, due to small package Kimchi's fast consumption system, the appropriate choice of packaging material must consider the product's turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2014.11a
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• pp.26-26
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• 2014

식품포장재용 SiNx 박막을 합성하였다. SiNx 박막은 박막이 투명하고 낮은 투습도를 가지고 있어 식품포장재뿐 아니라 유기소자디스플레이에서도 활발히 연구되고 있다. 이 연구에서는 SiNx 박막을 PECVD를 통한 저온 공정으로 PET 기판 위에 합성하여 높은 투과도를 가지며 낮은 투습도를 갖는 박막을 합성하였다. 박막 합성 중의 플라즈마 특성을 알아보기 위해 Optical Emission Spectroscopy (OES)를 통한 플라즈마 진단을 하였으며, 박막의 특성을 알아보기 위해 FT-IR, UV-visible, MOCON 테스트 등을 하였으며, $7.6{\times}10^{-3}g/m^2/day$의 투습도를 갖는 것을 확인하였다.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.