• The monthly packaging world
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• s.82
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• pp.105-110
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• 2000

• Journal of Biosystems Engineering
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• v.35 no.5
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• pp.316-322
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• 2010

The packaging of fruits is very important because appropriate packaging can optimize the maintenance of freshness of fruits during their distribution in low or normal temperatures until the products reach consumers. The focus of this study was on the use of functional packaging materials for the post-harvest maintenance of the freshness of fruits. Oak charcoal has excellent far infrared emission and ethylene absorption qualities, and we developed a charcoal-processing packaging linerboard to evaluate the possibility for the use of charcoal as a functional packaging material for pears. Oriental pears of the Niitaka cultivar used in this study account for about 70% of pears harvested every year, and are a very popular domestic fruit in Korea. Pears packaged in packaging materials processed with charcoal were of significantly higher quality (p<0.05) than those packaged with conventional packaging materials, suggesting that charcoal-processed packaging materials can be used as functional packaging material for extending the storability and distribution time of fruits. Charcoal-coated linerboard was shown to be the most appropriate packaging material based on its compression strength, ethylene absorption performance, and the firmness and minimal weight loss of pears.

• Archives of design research
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• v.16 no.2
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• pp.233-242
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• 2003

Whit trade increasingly taking place on the global stale, packaging becomes even more important However, there is only a fine line between the balance of waste created by damaged goods and waste created by over-packaging. A vast quantity of material is used by the packaging industry for the reason of bringing products safely to the customers. In this research I gathered 87 samples of various kinds of confectionery to analyse the actual conditions of the appropriate packaging. As a result, the rate of the needless space excluding actual contents comes to over 60% which clearly says that the most products are over-packaged. Despite assertions from the packaging industry that all packaging is necessary in reducing product waste, the research shows us the fact that it's over-packaged. What needs to be questioned, here, is the level of materials we use in packaging our products, and how we can continue to decrease that amount and recycle what we do use. In the future where materials and resources become more scarce, and therefore more expensive, and the methods of disposal become more costly and accountable, designers and manufacturers constantly need rethink and improve methods of packaging.

• 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 PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.109-117
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• 2017

Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.159-165
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• 2018

This review outlines the past and current technology development and research trends on the superchilling technic along with packaging technology such as modified atmosphere packaging. A superchilling technic combined with appropriate packaging technologies such as Modified Atmosphere Packaging is beneficial and promising for fish and meat products in terms of freshness and shelf-life extension although there are many barriers for commercialization such as temperature control throughout supply chain.

• Journal of the Korean Society of Industry Convergence
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• v.23 no.5
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• pp.843-852
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• 2020

Among the many packaging materials used in cushion packaging, there is a lack of optimum design for packaging trays and cushion pads used in pear packaging for export and domestic distribution. It causes over-packaging due to excessive material input, and can be solved by applying various parameters needed to optimize the design of the packaging tray and cushion pad considering the packaging material and the number of pears in the box. In the case of a cushion pad for pears, the economic efficiency of material and thickness should be considered. Therefore, it is possible to design a packaging tray and cushion pad depending on eco-friendly packaging materials (PLA, PET) used by applying appropriate design parameters. The static characteristics of the materials used for the packaging of pears were analyzed using FEA (finite element analysis) simulation technique to derive the optimal design parameters. In this study, we analyzed the contact stress and deformation of PET, PLA tray (0.1, 0.5 1.0, 1.5 and 2 mm) and PET foam (2.0, 3 .0 and 4.0 mm) with pears to derive appropriate cushion packaging design factors. The contact stress between the pear and PET foam pad placed on PLA, PET trays were simulated by FEA considering the bioyield strength (192.54±28 kPa) of the pears and safety factor (5) of packaging design, which is the criterion of damage to the pears. For the combination of PET tray and PET foam buffer pad, the thickness of the PET foam is at least 3 mm, the thickness of the PET foam is at least 1.0 mm, the thickness of the foam is at least 2 mm, and if the thickness of the PET tray is at least 1.5 mm, the thickness of the foam is at least 1 mm, suitable for the packaging design. In addition, for the combination of PLA tray and PET foam pad, the thickness of the PET foam was not less than 2 mm if the thickness of the PLA tray was 0.5 mm, and 1 mm or more if the thickness of the PLA tray was not less than 1.0 mm, the thickness of the PET foam was suitable for the packaging design.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.

• Journal of the Korean Society of Food Culture
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• v.39 no.2
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• pp.119-126
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• 2024

This study was conducted to examine the microbiological quality indicators (total bacterial count and coliform count) and physicochemical quality indicators (pH, redness, volatile basic nitrogen [VBN] content) of meat according to various storage temperatures (-20~15℃) and packaging methods (wrap, vacuum). Based on these results, we proposed a safe consumption period. Redness, pH, and VBN content were not considered appropriate for setting the expiration date, as the redness and pH of the meat after spoilage were better than the standard values for both vacuum and wrap packaging (p<0.05). Additionally, the VBN content at 2 and 4℃ increased slightly (fresh level) until the initial time of spoilage (1.0×10⁶ colony-forming unit [CFU]/cm²) and then increased rapidly thereafter. Therefore, the results were not consistent with microbial spoilage. When the decay point was evaluated based on the presence of microorganisms, vacuum packaging extended the storage period approximately 2.5-fold when compared with wrap packaging, and the meat could be stored at 2 or 4℃ for 40 or 23 days, respectively. Therefore, to evaluate meat quality, microbial indicators should be considered first. The microbiological standards proposed in this study can be used for safety management during the distribution of meat. However, to ensure meat safety, additional investigations of appropriate indicators of freshness must be conducted.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.10 no.1
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• pp.1-6
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• 2004

Amount of residual ink solvent on the packaging materials from Korea, Japan and Europe was measured and compared. The amount of packaging materials from Korea was much higher than that of Japan and Europe. To reduce the residual amounts of ink solvent, aging condition of printed packaging materials including aging time and temperature was modified and evaluated. Aging with high temperature and short time ($60^{\circ}C$ and 24 hours) was more effective for reduction of residual amount of ink solvent than that with low temperature and long time. To find out change of reduction pattern of residual amount of solvent according to plastic packaging material, several monolayer and multilayer packaging materials were selected. Among the monolayer packaging materials, the amount of EVOH and PET was lower than that of polyolefin plastic film including PE and PP. PP/EVOH/PET among the selected multilayer film showed the lowest amount of residual ink solvent on food packaging materials. Result of this research revealed that the residual amount of ink solvent can be reduced by proper selection of aging condition with and by appropriate application of mutilayer plastic film.