• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.233-239
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• 2019

This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and $O_2$ scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the $CO_2$ and $O_2$ levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the $CO_2$ concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low $CO_2$ level had little effect on the expansion of the package volume. Kimchi treated with an $O_2$ absorber exhibited a significantly lower (p<0.05) $O_2$ concentration inside the packages relative to the control. A low $O_2$ concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that $O_2$ absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an $O_2$ scavenger could provide a novel packaging material for regulating the $CO_2$ and $O_2$ levels during Kimchi packaging.

• Food Science and Preservation
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• v.4 no.3
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Journal of the Korean Society of Costume
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• v.59 no.2
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• pp.101-110
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• 2009

This is a study regarding the development of cultural products with applied traditional Saekdong-image. The objective of this study is to develop unique cultural products which combine traditional korean images with modern feel by utilizing traditional Saekdong-image. Saekdong has been an object of deep attachment and regarded as a tool for expressing korean images from ancient times to the present. Chosun dynasty shows a wonderful growth of fashion not only in dress but also in such accessories as patchwork wrapping-cloth and Saekdong, which imply a lot on formation or color arrangement. Approximately 24 pieces of cultural products that can be used in daily life were created using Saekdong, including traffic or credit card cases, name card cases, pouches, coin purses, bags, Vest, teapot wrapping-cloth, brooch. After design plans were made for each works, natural dyes were used to dye(dip dyeing) the fabrics(cotton, silk, linen) by theme. In addition, the increased quality of the products will be a competitive edge in the world market where products compete with no national bounds.

• Toxicological Research
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• v.17 no.1
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• pp.11-15
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• 2001

This study was carried out to evaluate the irritant potential of A mouthwash in hamster cheek pouch. The test substances were applied twice daily to right pouches of hamsters for 14 consecutive days. Animals were administered with A mouthwash, Listerine, saline and control solution, respectively. In order to evaluate the irritant potential in mucosa of hamster cheek pouch, we observed clinical signs, mortality, body weight changes and gross and histopathological findings for 14 days. In all groups, there were neither dead animals nor significant changes of body weights. In addition, there were no differences between saline and A mouthwash treated group in gross and histopathological findings. Therefore, these results suggest that there was no irritant potential of A mouthwash in hamster cheek pouch.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.24
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• pp.10991-10992
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• 2015

Tobacco is a well known cause of death worldwide. With existing comprehensive laws and various other measures for tobacco control, the mortality and morbidity due to tobacco usage have unfortunately not been reduced. A large number of tobacco users have altered their pattern of tobacco use after the gutka ban. Traditional gutka is sold in the open market in a pre-mixed format. Manufacturers are supplying pan masala and tobacco in separate pouches as there is no restriction for sale of pan masala and tobacco individually in many states. Although most of the population is aware of the health hazards of tobacco, it is necessary to develop an effective structured strategy. Tobacco control programs need to be strengthened by separate tobacco control measures at various levels.

• Journal of Life Science
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• v.10 no.6
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• pp.605-609
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• 2000

In order to evaluate the safety of hydroxyapatite sinter produced from tuna bone in Syrian hamsters, oral mucous membrane irritation test was carried out. Oral mucous membrane irritation test was infected in Syrian hamsters as dose of 5 g/kg BW with hydroxyapatite sinder under pentobarbital sodium anesthesia. Each animal`s left cheek pouch was everted, and the samples were loosely placed at the bottom of the pouch with a double-suture technique for 14 days. Hamsters of control group were treated without inserting the hydroxylapatite sinter. Any abnormal clinical signs in both cheek pouches of control and treatment group were not observed for 14 days. There were no significant differences in body weight changes between hamsters of control and treatment group. Therefore, it suggest that hydroxyapatite sinter produced from tuna bone has no particular changes of oral mucous membrane irritation in Syrian hamsters.

• Food preservation and processing industry
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• v.15 no.2
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• Journal of Veterinary Clinics
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• v.12 no.1
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• pp.853-860
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• 1995

Two cases of guttural pouch mycosis in race horses were observed for clinical and pathological aspects of the disease to investigate etiology and pathogenesis of dysphagia and epistaxis of the horse. In case 1 showing prolonged dysphagic sign a diphtheritic membrane was confined to the guttural pouch involved with neuritis of the glossopharyngeal nerve due to fungal penetration. The other horse showing fatal recurrent epistaxis had lesion of mycetoma invading the internal carotid artery to provoke erosion of the artery. An Aspergillosis sp. was isolated from the guttural pouches of the two horses and identified as A nidulans.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.281-286
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• 1993

Strawberry pulp was separated into serum and Insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55~58$^{\circ}C$ and 10% aroma recovered. Two folds concentrated strawberry pulp was prepared by mixing concentrated serum, aroma fraction and Insoluble pulp. To develop aroma-rich jam, the strawberry jam was prepared by filling mixture of concentrated pulp, sucrose, citric acid and pectin into retortable pouches and by heating them after heat-seating. The color and flavor quality of the jam prepared by new method were better than the jam prepared by conventional method, as Indicated by GC, GC/MS data, surface color and anthocyanin contents. These results were confirmed by the sensory evaluations. Flavor off-flavor, color intensity and overall acceptance were superior to the conventional method.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.14-19
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• 2017

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.