• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.283-287
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• 1994

The effects of packaging methods on the storage properities of salted Chinese cabbage were examinined during 3-week storage. The weights of salted Chinese cabbage decreased to 69-77% by water loss and salinities decreased from 2.6% to 2.0%, respectively. The pH decreased from 6.4 to 6.2 for 1- week storage in all cases, but the pH increased to 6.6 in non packaging(Non-P), maintained at 6.2 in PVC container packaging(PVC), and decreased continuously to 5.5 and 5.7 in LDPE packaging (LDPE) and HDPE packaging(HDPE), repectively for 3-week storage. Reducing sugars increased slightly for 1-week storage for the relative concentration effect by water loss, but decreased to 1.8% for 3-week storage because of the microbial fermentation. Cutting force increased in LDPE for the continuous osmosis phenomena but decreased in Non-P for the putrefaction. As the results, LDPE was found to be the most effective packaging method.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.89-94
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• 2019

Among the many packaging materials used in cushion packaging, there is a lack of optimum design for the tray cup pad used in fruit packaging for export and domestic distribution. It causes over-packaging due to excessive material input, and this could be solved by applying various parameters needed to optimize the design of the tray cup pad considering the packaging material and the quantity of fruits in the box. In the case of a tray cup for fruits, the economic efficiency of material and thickness should be considered. Therefore, it is possible to design a tray cup pad depending on the packaging material used by applying appropriate design parameters. The static and dynamic characteristics of the materials used for packaging of pears were analyzed by using the FEM (finite element Method) simulation technique to derive the optimal design parameters. And by applying the appropriate design parameters considering the quantity of fruit and distribution environment, it is possible to design an appropriate fruit tray cup pad. In this study, as a result of simulating the contact stresses between the fruit and the tray cup for the PP, PE, and PS materials used in the fruit tray cup, the material with the lowest contact stress was PP and the value was found to be 398 Pa. The contact displacement between fruit and tray cup using this material was about 0.0463 mm, which was the lowest value compared with other materials. Also the resonance frequency band of tray cup made of PP material was below 36.81 Hz, and the strain energy was below 12.20 J. The resonant frequency band of the pear is more than 80 Hz and it could be applied to all the tray cup materials as compared with the resonance band of 38.81 Hz or less which is the resonance band of all tray cup pads for packaging. Finally, PP is the most suitable material for the tray cup pad.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.715-720
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• 2007

The levels of butyltin compounds in poly(vinyl chloride) (PVC) food packaging using gas chromatography/mass spectrometry (GC/MS) were monitored. The analytical method, involving the ethylation with sodium tetraethylborate, was found to be selective and sensitive for mono-n-butyltin (MBT), di-n-butyltin (DBT), and tri-n-butyltin (TBT), validated by a $0.005\;{\mu}g/mL$ limit of detection (LOD), an $R^2>0.999$ for linearity, and >90% of recovery, respectively. Finally, none of the commercial food wraps and gaskets showed detectable levels of butyltin compounds.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2005.09a
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• pp.201-212
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• 2005

[ $Epoxy/BaTiO_3$ ] composite embedded capacitor films (ECFs) were newly designed fur high dielectric constant and low tolerance (less than ${\pm}15\%$) embedded capacitor fabrication for organic substrates. In terms of material formulation, ECFs are composed of specially formulated epoxy resin and latent curing agent, and in terms of coating process, a comma roll coating method is used for uniform film thickness in large area. Dielectric constant of $BaTiO_3\;&\;SrTiO_3$ composite ECF is measured with MIM capacitor at 100 kHz using LCR meter. Dielectric constant of $BaTiO_3$ ECF is bigger than that of $SrTiO_3$ ECF, and it is due to difference of permittivity of $BaTiO_3\;and\;SrTiO_3$ particles. Dielectric constant of $BaTiO_3\;&\;SrTiO_3$ ECF in high frequency range $(0.5\~10GHz)$ is measured using cavity resonance method. In order to estimate dielectric constant, the reflection coefficient is measured with a network analyzer. Dielectric constant is calculated by observing the frequencies of the resonant cavity modes. About both powders, calculated dielectric constants in this frequency range are about 3/4 of the dielectric constants at 1 MHz. This difference is due to the decrease of the dielectric constant of epoxy matrix. For $BaTiO_3$ ECF, there is the dielectric relaxation at $5\~9GHz$. It is due to changing of polarization mode of $BaTiO_3$ powder. In the case of $SrTiO_3$ ECF, there is no relaxation up to 10GHz. Alternative material for embedded capacitor fabrication is $epoxy/BaTiO_3$ composite embedded capacitor paste (ECP). It uses similar materials formulation like ECF and a screen printing method for film coating. The screen printing method has the advantage of forming capacitor partially in desired part. But the screen printing makes surface irregularity during mask peel-off, Surface flatness is significantly improved by adding some additives and by applying pressure during curing. As a result, dielectric layer with improved thickness uniformity is successfully demonstrated. Using $epoxy/BaTiO_3$ composite ECP, dielectric constant of 63 and specific capacitance of 5.1nF/cm2 were achieved.

• Proceedings of the KIEE Conference
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• 2005.11a
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• pp.30-32
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• 2005

This paper reports on an LTCC-based packaging method using Au/Sn eutectic bonding process for RF MEMS applications. The proposed packaging structure was realized by a micromachining technology. An LTCC substrate consists of metal filled vertical via feedthroughs for electrical interconnection and Au/Sn sealing rim for eutectic bonding. The LTCC capping substrate and the glass bottom substrate were aligned and bonded together by a flip-chip bonding technology. From now on, shear strength and He leak rate will be measured then the fabricated package will be compared with the LTCC package using BCB adhesive bonding method which has been researched in our previous work.

• Journal of the Korean Ceramic Society
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• v.44 no.3 s.298
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• pp.157-161
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• 2007

Line width under $100\;{\mu}m$ with good resolution is difficult to achieve using conventional thick-film process utilizing screen printing method. However combined with lithography technology finer line and space for miniaturization and highly integrated package is achievable. In this study, photosensitive Ag paste of optimum formulation used for thick film lithography technology was fabricated by various Ag powder, glass powder and additives. As the result, line width of $30\;{\mu}m$ with good definition and reduced mismatch during co-firing with LTCC substrate was acquired. Formulated Ag paste was used to pattern embedded fine line inductor with over 90% yield.

• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2000.04a
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• pp.110-110
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• 2000

Cantilever-shaped lateral field emitters were fabricated and their electrical characteristics were tested. As shown in Fig.1, poly-silicon cantilevers were fabricated by the surface micromachining and they were used to the vacuum magnetic field sensors. The tunneling devices were vacuum sealed with the tubeless packaging method, as shown in Fig.2 and Fig.3. The soda-lime glasses were used for better encapsulation, so the sputtered silicon and the glass layers on the soda-lime glasses were bonded together at 1x10$^{-6}$ Torr. The getter was activated after the vacuum sealing fur the stable emissions. The devices were tested outside of the vacuum chamber. Through vacuum packaging, the tunneling sensors can be utilized. Fig.4 shows that the sensor operates with the switching of the magnetic field. When the magnetic field was applied to the device, the anode currents were varied by the Lorentz force. The difference of anode currents can be varied with the strength of the applied magnetic field.