• The monthly packaging world
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• s.252
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• pp.45-49
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• 2014

• The monthly packaging world
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• s.343
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• pp.63-68
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• 2021

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.304-309
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• 2020

Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0℃ in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1392-1397
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• 2009

This study was aimed at developing a low cost cold storage system for agricultural products. Three kinds of slurries: $K_1$, $K_2$, and $K_3$ slurries were developed using phase change materials (PCMs) such as tetradecane, octadecane, and sodium polyacrylate to maintain the desired temperature ranges. The slurries were manufactured by in-situ polymerization. Tetradecane and octadecane were capsulated in a core with melamine at the surface. The thermodynamic characteristics of the slurries were measured and analyzed. The latent heats of the $K_1$, $K_2$, and $K_3$ slurries at the melting points were 206.41, 186.88, and 147.91 kJ/kg, respectively. A transportable cold storage container was built to investigate the performance of the slurries as thermal storage media. The temperatures at the insides of the container could be maintained in the ranges of 0-5, 5-10, and $10-15^{\circ}C$ for more than 23, 27, and 60 hr with the $K_1$, $K_2$, and $K_3$ slurries, respectively.

• Korean Journal of Plant Resources
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• v.33 no.1
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• pp.24-32
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• 2020

This study was aimed to establish the most effective approach for the cultivation of Veronica rotunda var. subintegra (Nakai) T.Yamaz. plants, which was expected as new ornamental plants. We conducted an experiment using plug seedlings, varied the seeding container type and seeding rate. We also varied seedling quality, planting container, soil type, and shading ratio. Seedling quality was used seedlings produced from different seeding containers and seeding rates. The seedling quality were seeding growth using 162, 200, and 288 trays, and seedings rate was used seedlings produced by sowing 1, 2, 4 and 6 seeds. As a result, 162 trays of seedlings were suitable for use in this study. Plants grown with one seed per cell in individual cells exhibited increased individual growth, but those grown with four seeds per cell exhibited better growth for the whole plant. According to seedling quality, seedlings produced in the 162 trays or with four seeds per cell showed higher growth than other seedlings. In the cultivation of V. rotunda var. subintegra (Nakai) T.Yamaz., seedling growth increased depending on container capacity for both shoot and root parts. Container material had no significant impact on seedling growth. Seedlings grew the best on horticultural substrate, and showed better growth on mixed soils with high decomposed granite content than on peatmoss.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.2
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• pp.31-37
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• 1999

To enhance antibiotic function of plastic containers, many methods have been applied. Most of the methods utilize antibiotic properties of antibiotic substances such as silver containing chemicals. Sometimes antibiotic substances are used without long term stability test as food container additives. Basically, this kind of methods is not safe since it is based on the antibiotic properties of the material itself and hence direct contact between food and container additives is unavoidable to obtain antibiotic effect. In this paper, a new concept of information templation was applied to make food containers with antibiotic function. It has been known recently that water memorize informations and this information could be tempelated to other materials through appropriate methods. One of the participating company developed this method to template informations onto plastic materials. Food containers were produced using this plastic chips and experimental results showed that antibiotic functional information temptation method is effective for practical application. Results and discussions are reported in this paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.100-107
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• 2017

This study was conducted to evaluate the quality characteristics of got mul-kimchi during storage by type of kimchi container using a plastic ark shell. The pH level, acidity, hardness, color, sensory evaluation, and microbiological activity were performed. Kimchi containers were prepared with 0%, 2%, and 3% plastic ark shell. The pH level of 2% container samples showed no significant difference compared with that of the control, whereas pH levels of 3% container samples were significantly (P<0.05) higher than those of the control and 2% sample. Acidity was not different among treatments up to 4 weeks, whereas acidity of 3% container samples was significantly (P<0.05) lower than those of the control and 2% samples after 8 weeks. Hardness significantly decreased (P<0.05) upon 0, 2, and 3% treatments with increasing storage time, but there was no significant difference among the treatments. Hunter color L values increased in the order of 0, 3, and 2% with increasing storage time. In sensory evaluation of crunchiness, 3% container samples had significantly (P<0.05) higher crunchiness than the control. Total viable cells in the 3% container with got mul-kimchi were significantly (P<0.05) lower than those of other samples at 12 and 16 weeks of fermentation. Numbers of lactic acid bacteria in the 2% and 3% container samples were significantly (P<0.05) lower than those of the control samples after 16 weeks of fermentation. These results show that the plastic ark shell kimchi container extended storage compared with the control.

• Design & Manufacturing
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• v.14 no.2
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• pp.1-6
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• 2020

Recently, research and commercialization related to the field of cell-based therapeutic drug development has been actively conducted. In order to maintain cell viability and prevent contamination, refrigeration preservation devices, such as CRF (controlled rate freezer) or vapor type LN2 tanks have been developed. On the other hand, the storage container for liquid nitrogen tanks currently on sale minimizes the flow structure to prevent structural defects when stored in a liquid nitrogen tank having a high thermal conductivity than vapor nitrogen. If the cell-based treatment drug is stored in the gaseous LN2 tank as it is, the cell survival after thawing is greatly reduced. It was estimated that the existing storage container structure was a factor that prevented the rapid entry and circulation of gaseous nitrogen into the container. Therefore, this study intends to propose a new supercellular storage container model that can maintain the mechanical strength while maximizing the fluid flow structure. To this end, we estimated that the structural change of the storage container effects on the equivalent stress formed around the through-holes of them when exposed to a cryogenic environment using thermal-structural coupled field analysis. As a result of storage experiments in the gas phase tank of the cell-based therapeutic agent using the developed storage container, it was confirmed that the cell growth rate was improved from 66% to 77%, which satisfied the transportation standards of the FDA(Food and Drug Administration) cell-based therapeutic agent.

• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.454-461
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• 2009

The purpose of this study is to analyze the RFID recognition performance by level of water. A 13.56 MHz RFID management system for packaged liquid food logistics is consisted of antenna, reader, passive type tags, and embedded controller. The tests were conducted at different level of water, distances between tag and antenna, and position of attached tags. To analyze the RFID recognition performance, maximum recognition distances for a container and recognition rates for a logistics made of 27 containers were measured and analyzed. The maximum recognition distance for a container was different depending on position of attached tags, and attached tag at upside position showed a good performance. But, the recognition rate of 27 containers showed a good ability for attached tags at front side position, 30~35 cm distance to antenna, and water level 1. Therefore, to manage packaged liquid food logistics using RFID system, position of attached tag, distances between tag and antenna, and level of water should be considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.11-17
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• 1976

Put four different kinds of Jangdongsi, Pasi, Gamsi, and Taebongsi etc. into glass bottle(Fig. 1) of 1150ml and after modulated constitution of air girding this, by means of $CO_2$ the keep in cold storage on $0{\sim}5^{\circ}C$. The results are as follows : 1. $CO_2$ non-addition group was not changed it's own color to four months regardless of kind of persimmons 2. $CO_2$ added test group by double quantity of container was not more rapidly discoloration. 3. One - half quantity of test group added double, same, one-half and one of fifth quantity of container was the most effect, $CO_2$ as the same kind in S. T. P. 4. Taebongsi of test group of four different kinds added one-half quantity of $CO_2$ was maintained effectually possible it's natural color till seven months. 5. In taste, non-addition of $CO_2$ existed astringency taste but addition of $CO_2$ showed sweet taste like a Gamsi since two months of storage.