• Journal of the Korean Wood Science and Technology
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• v.27 no.1
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• pp.79-87
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• 1999

To use the agricultural residues as the raw material of molded packaging material, the packaging trays were manufactured from rice-straw pulp. The physical properties were measured to compare non-treated trays with the addition trays, such as the addition of starch, rosin size, carboxymethyl cellulose(CMC), polyethylene glycol(PEG), alkylketene dimer(AKD), polyacryl amide(PAM). The results were as follows : 1. In the addition of starch, air permeability at addition of 5% was highest. Bursting strength and tensile strength were smaller than non-treated trays. 2. In the addition of rosin size, air permeability, bursting strength and tensile strength were smaller than non-treated trays. 3. In the addition of CMC, air permeability was higher than non-treated trays. Bursting strength and tensile strength were similar to non-treated trays. 4. In the addition of PEG, air permeability was higher than non-treated trays. Bursting strength at addition of 3% was the highest and tensile strength was smaller than non-treated trays. 5. In the addition of AKD, air permeability at addition of 1% and 5% was higher than non-treated trays. Bursting strength and tensile strength were smaller than non-treated trays. 6. In the addition of PAM, air permeability at addition of 0.01% was the highest. Tensile strength at addition of 0.01% were higher than non-treated trays. 7. The water absorption of the trays decreased with increasing adding of natural additives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.85-92
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• 2000

This study was carried out to storage of Pleurotus ostreatus packed in various trays made by different matrials-expanded polystyrene (EPS), rice straw pulp(RP), and RP trays coated with starch, carboxyl methyl cellulose (CMC), polyacrylamide (PAM), alkylketen dimer (AKD), rosin size (RS) and polyethylene glycol (PEG) at 8~1$0^{\circ}C$ and 70~80% relative hymidity for 6 days. At 6 days storage, weight increase of RP and CMC tray was lower (p<0.05) than those of others and the weight of oyster mushroom packed in RP, CMC and AKD tray decreased lower(p<0.05) than those of others. Carbon dioxide contents in trays were increased from 0.5% to 5.5%~8.6% within 1 day storage. Oxygen contents in trays were sharply decreased from 20% to 0.8%~8.2% within 1 day storage. Lightness of oyster mushroom increased all trays. Off flavor appeared stronly in oyster mushroom packed in EPS, AKD and PEG during storage, but was not detected in mushroom packed in starch and CMC until 4 days storage.