• Journal of the Microelectronics and Packaging Society
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• v.24 no.4
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• pp.53-57
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• 2017

The most representative transparent electrode in the modern society is ITO (Indium Tin Oxide). ITO is widely used in general for touch panels and displays due to its high electrical and optical properties. However, in general, mechanical deformation causes deterioration and destruction of device properties because ITO is basically vulnerable to mechanical deformation. Therefore, the in-depth understanding on the stability of ITO film during various mechanical deformations is necessary. In this study, the reliability and mechanical properties ITO sample having different length, width, and area were investigated. The electrical stability was estimated according to electrical resistance change. The stability was dropped as the sample length, and width increased and the sample area decreased. The electrical stability of ITO film was correlated with twisting strain including tensile, compressive and shear stress.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.

• FLOWER RESEARCH JOURNAL
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• v.19 no.3
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• pp.158-163
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• 2011

The purpose of this study was to find new way for vitality of flower shop. The subjects for this research were composed of 58 male and 155 female. In survey of satisfaction of flower shop's product price, 'satisfied' responses in male and female respondents were 8.62 and 14.21%, respectively. Results of survey of consumer's awareness on packaging of flower shop's products have shown that the 'satisfied' responses in male and female respondents were 6.88 and 12.91%, respectively. In question of the satisfaction of flower products as a gift, the 'satisfied' responses in male and female respondents were 8.61% and 1.95%, respectively. In question of the attitude of seller, the 'satisfied' responses in male and female respondents were 6.88% and 6.46%, respectively. In survey of the mind of consumer's repurchase, male and female respondents were satisfied 5.16% and 9.05%, respectively. Our results have shown that consumer's satisfaction in most questions was of low level. Therefore, we propose that these results are associated with the needs of active efforts of flower shop's manager.

• Polymer(Korea)
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• v.32 no.1
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• pp.13-18
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• 2008

For the evaluation of brominated flame retardants included in polymeric electronic devices, we investigated the extraction methods and solvent systems for four different types of polymers of PC (polycarbonate), PP (polyropylene), PET (poly(ethylene terephthalate)) and PBT (poly(butylene terephthalate)) using different solvent systems of hexane/acetone, THF, toluene, and THF/toluene. In order to compare the extraction efficiency of different methods and solvent systems, the deca-BDE (decabromo diphenyl ether) flame retardant was included in PC, PP, PET and PBT systems and subsequently extracted by soxhlet, ultrasonic, accelerated solvent, microwave and supercritical fluid extraction methods. The amount of the extracted flame retardant was monitored to evaluate the extraction efficiency. The ultrasonic extraction method was found not to be acceptable as an extraction method for the polymer systems mainly due to a low salvation efficiency of the organic solvents. Soxhlet, accelerated solvent and microwave extraction methods exhibited over 80% of extraction efficiency for toluene. The supercritical fluid extraction method, which has been used as an extraction method for flame retardants in polymers, showed the extraction efficiencies of ca. 100% for PC and PP in the optimal extraction conditions of $60^{\circ}C$ and 120 bar.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.175-182
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• 2022

Heavy metals can be intentionally or unintentionally introduced into plastic food utensils, containers, and packaging (PFUCP) as additives or contaminants, which can be ingested with food by humans. Here, seven-heavy metals (lead, cadmium, nickel, chromium, antimony, copper, and manganese) with toxicity concerns were selected, and risk assessment was done by establishing their migration from 137 PFUCP products made of 16 materials distributed in Korea. Migration of heavy metals was examined by applying 4% acetic acid as a food simulant (70℃, 30 minutes) to the PFUCP products. Inductively coupled plasma mass spectrometry (ICP-MS) was employed for the analysis of migrated heavy metals, and the reliability of quantitative results was confirmed by checking linearity, LOD, LOQ, recovery, precision, and expanded uncertainty. As a result of monitoring, heavy metals were detected at a level of non-detection to 8.76 ± 11.87 ㎍/L and most of the heavy metals investigated were only detected at trace amounts of less than 1 ㎍/L on average. However, antimony migrated from PET products was significantly higher than other groups. Risk assessment revealed that all the heavy metals investigated were safe with a margin of exposure above 311. Collectively, we demonstrated that heavy metals migrated from PFUCP products distributed in Korea appear to be within the safe range.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.1
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• pp.23-31
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• 1986

The water content, physical property and sensory of cigarette brands lave been studied from the view point of the individual and inner packages. It was found that the cigarettes had absorbed the moisture from alto more than 56% of a relative humidity (RH) and lost it under RH, 56%. The critical moisture contents for the optimum quality of cigarette maintenance were 7.7% through 14.595 in the range of equilibrium relative humidity (ERH) 52.2%-63.5%. The ERH at the initial moisture content of 12.1% showed 58.8% When cigarettes were storaged in 9095 of RH and 4$0^{\circ}C$, the shelf life of the Inner package was respectively shown 18.8 days In cellophane, 33.3 days In PET(25u), 69.8 days in OPP and 73.5 days in OPP film coated with PVDC. As shown above, the longest life time was found in the OPP film coated with PVDC. In the individual packages, the shelf life of packaging materials used above was significantly short in the same conditions as of the inner packages. Each shelf life of the individual packages was same In order comparing with that of the inner Packages.

• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.720-727
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• 2001

This study was carried to investigate the changes in physical and chemical properties of Yukwa during preparation with addition of antioxidants and to develop its storage condition. Antioxidants (tocopherol and Oxyfos) were used in syrup coating and the packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 (YOP1: P1 with Oxyfos, YOP2 : P2 with Oxyfos, YTP1 : P1 with tocopherol, YTP2 : P2 with tocopherol). Color values measured for Yukwa showed that L values of YOP1, YOP2, YTP1 and YTP2 were changed little during storage while a and b values of YOP1, YOP2, YTP1 and YTP2 were slightly decreased. Hardness and chewiness in textural properties were also decreased during storage. Yukwa packed in YOPl and YOP2 maintained less than 40 in peroxide value during for 12 weeks of storage period. The major fatty acid composition of frying oil were linoleic acid (54.2%), oleic acid (23.4%), palmitic acid (11.3%), linolenic acid (6.5%) and stearic acid (4.6%). There was no difference in composition of fatty acid during storage. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with determined by electronic nose. YTP1 and YTP2 had maintained sensory characteristics of Yukwa during 10 weeks storage.

• Korean Journal of Materials Research
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• v.22 no.9
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• pp.454-458
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• 2012

Various adhesive materials are used in flip chip packaging for electrical interconnection and structural reinforcement. In cases of COF(chip on film) packages, low temperature bonding adhesive is currently needed for the utilization of low thermal resistance substrate films, such as PEN(polyethylene naphthalate) and PET(polyethylene terephthalate). In this study, the effects of anhydride and dihydrazide hardeners on the low-temperature snap cure behavior of epoxy based non-conductive pastes(NCPs) were investigated to reduce flip chip bonding temperature. Dynamic DSC(differential scanning calorimetry) and isothermal DEA(dielectric analysis) results showed that the curing rate of MHHPA(hexahydro-4-methylphthalic anhydride) at $160^{\circ}C$ was faster than that of ADH(adipic dihydrazide) when considering the onset and peak curing temperatures. In a die shear test performed after flip chip bonding, however, ADH-containing formulations indicated faster trends in reaching saturated bond strength values due to the post curing effect. More enhanced HAST(highly accelerated stress test) reliability could be achieved in an assembly having a higher initial bond strength and, thus, MHHPA is considered to be a more effective hardener than ADH for low temperature snap cure NCPs.