• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.2
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• pp.39-42
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• 2011

The aim of this study was to develop the appropriate packaging method for minimally processed sliced onions. The films of different gas permeabilities (LDPE $30{\mu}m$, PD900 and PD941) were used for packaging 1300g of onion slices cut into octuplicate pieces. Perforated LDPE package was prepared as control for comparison. The package atmosphere and onion quality were measured through storage at $1^{\circ}C$ for 38 days. PD900 package of the lowest gas permeability was the best in keeping the fresh-cut onions by maintaining MA conditions of 1-3% $O_2$ and 4-11% $CO_2$ concentrations. The benefits were reduced discoloration, decay and soakness.

• Journal of the Microelectronics and Packaging Society
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• v.6 no.3
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• pp.51-63
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• 1999

The effects of high filler loading technique on the reliability of epoxy molding compound (EMC) as a microelectronic encapsulant was investigated. The method of high filler loading was established by the improvement of maximum packing fraction using the simplified packing model proposed by Ouchiyama, et al. With the maximum packing fraction of filler, the viscosity of EMC wart lowered and the flowability was improved. As the amount of filler in EMC increased, several properties such as internal stress and moisture absorption were improved. However, the adhesive strength with the alloy 42 leadframe decreased when the filler content was beyond the critical value. It was found that the appropriate content of filler was important to improve the reilability of EMC, and the optimum filler combination should be selected to obtain high reliable EMC filled with high volume fraction of filler.

• Journal of the Korean Society of Industry Convergence
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• v.27 no.1
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• pp.71-76
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• 2024

Automatic production systems are constantly advancing technologies to improve productivity and safety. Specifically, liquid filling machines are primarily utilized to package products into drums after manufacturing process in the hazardous chemical industry. Most existing filling machines allow the operator to open the drum cap and inject the product directly or semi-automation. In this study, we have developed a cap opening and closing mechanism onto the existing drum filling machine, enabling automatic and safe cap manipulation while filling the product in the IBC tank. By applying the appropriate torque value through numerical analysis, we confirmed that the system worked without any problems during the process of opening and closing the cap. Therefore, it is expected that the developed machine will give more production and reduce human efforts without risk in the chemical packaging industry.

• Journal of the Korea Society for Simulation
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• v.31 no.2
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• pp.1-10
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• 2022

The packaging plastic manufacturing(blown film) industry has long developed in China, but most of them are small/medium-sized enterprises, and it is very rare to have appropriate operation plans suitable for their own business. The packaging plastic manufacturing industry(blown film) follows a typical Make-To-Order method, and the sequence of processing orders is very important. Waste of materials incurred by frequent conversions of production cannot be avoided, and generally, related costs incurred during conversion production are also different. Therefore, this study developed a job sequence determination model for improving operating profits using @RISK simulation software, compared and analyzed 3 actionable clustering treatment methods proposed by technical managers and field experts under the actual situation of the factory.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.63-73
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• 2011

Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at $5^{\circ}C$ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at $5^{\circ}C$, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in $L{\cdot}b$/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at $5^{\circ}C$, the volume was 243 mL, but storage at $20^{\circ}C$ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at $5^{\circ}C$ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at $5^{\circ}C$. However, due to small package Kimchi's fast consumption system, the appropriate choice of packaging material must consider the product's turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.

• Journal of Korean Society of Rural Planning
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• v.20 no.3
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• pp.191-199
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• 2014

The current rural conditions are undergoing the change from the past production-intensive structure to an integral and complex one of producing, processing, selling, touring and lodging owing to the changes of life-style, consumption trend and social environments. The rural area is developing into a community of rural tourism villages to grow into one management system along with the assistance of the government's various supporting projects. Through this, the rural designing has got to play a significant role as one of the factors of the enhancement of competitiveness and the increase of income. Therefore, those previous studies on the variety and possibility of rural development are being employed for the researches which are to develop techniques of branding, marketing and packaging. In particular, the researches for VI (Village Identity), BI (Brand Identity) and designs of landscaping, packaging of agricultural specialties and display stores, which definitely shows that the importance of rural designing, is being paid a lot more attention to. Thus, this study has verified the site commercialization and its effect by developing some practical designing with the focus of package design at rural tourism villages. The Okgye Village in Yoncheon was selected for study subject based on the result of status investigation. This study has analyzed such problems as lack of village identity, non-description of items and their indispensible marks which were seen their designs of village and packaging. The colors of major items and the village image being substituted into the image scale of IRI color were estimated so that the appropriate colors might be selected, along with which the shapes of major items were decided to be motif for the village symbol and design to be created. The designs of such major items as grains, greens and sauces were created with the consideration of the easiness of loading, the continuity of using and the aesthetics. For grains, those outer boxes which are possible for set-packaging and small-sized packaging have been developed. For greens were developed the boxes with the structure of the permeability for the persisten't quality as well as the possibility for packaging small amount. In case of sauces, those outer-boxes equipped with fixing tray were made with the transport-convenience taken into consideration. The sticker-label designs for all those three were also developed which stand for the village identity and are conveniently used in each farm family. When this development was applied at the sites, it was found that the satisfaction and reliability of consumers as well as the satisfaction of farmers were raised along with the increase by more than 30% after the improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.901-908
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• 2014

Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.3
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• pp.77-81
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• 2017

Pulse electroplating of Ni-P alloy was studied to fulfill the material requirement to the advanced vertical probe tip in wafer probe card. The major concerns are for the electrical conductivity and yield strength. Plating parameters such as current density, duty cycle and solution components were examined to obtain the nanocrystal structure and proper percentage of phosphorus, leading to how to control the nanocrystal grain growth and precipitation of $Ni_3P$ after heat treatment. Among the parameters, the amount of phosphorus acid was the main factor affecting on the grain size and sheet resistance, and the amount of 0.1 gram was appropriate. Since hardness in Ni-P alloy is increased by as-plated nanocrystal structure plus precipitation of $Ni_3P$, the concentration of P less than 15 at% was better choice for the grain coarsening without minus in hardness value. The following heat treatment made grain growth and dispersion of precipitates adjustable to meet the target limit of resistance of $100m{\Omega}$ and hardness number of over 1000Hv. The Ni-P alloy will be a candidate for the substitute of the conventional probe tip material.

• Journal of the Microelectronics and Packaging Society
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• v.8 no.2
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• pp.1-7
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• 2001

In order to form a uniform oxidation layer of spinel phase on Kovar which helps the strong bonding in Kovar-to-glass sealing, the humidified $N_2/H_2$ was used as an oxidation atmosphere. The oxidation of Kovar was controlled by diffusion mechanism and the activation energy was 31.61 kacl/mol at 500~$800^{\circ}C$. After oxidation at $600^{\circ}C$, the external oxidation layer was below 0.5 $\mu \textrm{m}$ thick. According to TEM analysis, oxidized Kovar was spinel its lattice parameter of 7.9 $\AA$. Oxidation of under $600^{\circ}C$ and in a humidified $N_2/H_2$ atmosphere, Kovar was found to be appropriate for the Kovar-to-glass sealing.