• Food Science and Preservation
• /
• v.4 no.1
• /
• pp.1-10
• /
• 1997

This study was performed to determine chemical compositions of dried persimmons stored with plastic film at low temperature and the effect of film packaging on dried persimmons during storage. The moisture contents of dried persimmons were 30 to 36% and alcohol contents were 264 to 318 mg/100g and acetaldehyde contents were 25 to 40mg/100g. Total lipid contents of dried persimmon were 626 to 869mg/100g and oleic, palmitic, linolenic, and palmitoleic acid were major fatty acids in total lipids. Major amino acids were glutamic acid, arginine, cystine and aspartic acid. From the result of storage experiment, non-packed group was that hardness was high as decreased in moisture content. In case of film packed groups stored at 5$^{\circ}C$, self life was longer than non-packed and packed groups stored at room temperature. But, it need to develop available packing material and storage method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.28 no.3
• /
• pp.201-210
• /
• 2022

Expanded polystyrene (EPS) is the most commonly used fresh food refrigeration insulation in Korea and Europe. Moreover, as the use of disposable packaging materials has increased significantly along with non-face-to-face delivery services since the COVID-19 crisis, social issues related to waste disposal are also being raised. Therefore, in this study, the life cycle of EPS boxes for fresh food is focused on the factors that have a large difference between incineration and landfill including recycling in Europe and Korea in the disposal process after use, and raw materials and energy in the manufacturing process, which account for a large portion of the environmental impact value. We tried to compare the environmental impact of evaluation. Overall, the raw material production stage, box manufacturing stage, and packaging stage have similar processes in Europe and Korea, but unlike Europe, Korea, which lacks landfills and incineration facilities, has focused on expanding the recycling rate. It was necessary to do an environmental impact assessment. Data affecting the environment were derived based on 2019 and 2020 data for Korea and 2017 and 2020 data for Europe. In order to predict the future environmental impact assessment, assumptions about the disposal rate in 2025 and 2030 were introduced and evaluated. As a result of this study, it was found that the raw material production stage of EPS boxes, which have similar processes in both Korea and Europe, has the greatest effect on the global warming effect of Korean EPS boxes. However, Korea, which has a relatively high recycling rate in the disposal process compared to incineration and landfill, showed better environmental performance than Europe in most impact indicators except freshwater eutrophication. In particular, Korea has increased the overall recycling rate compared to Europe by replacing various recyclable materials such as building materials and sundries with XPS (extruded polystyrene) recycled materials. In conclusion, it was found that increasing the recycling rate rather than incinerating and landfilling EPS boxes for fresh food in the domestic EPS industry has relatively less environmental load compared to Europe.

• Food Science and Preservation
• /
• v.2 no.2
• /
• pp.285-291
• /
• 1995

This study was performed to investigate the optimum moisture content and the best packaging method of dried persimmons for long term storage at room temperature. The package material to be used were 0.05mm polyethylene film, Wrap film, 0.08mm LDPE film exchanged nitrogen gas, and non package for untreated control. Before the storage, the initial moisture contents of dried persimmons were treated with 40%, 35% and 30%, respectively; 40% as traditional dryness, 35% as extending dry period one more week, and 30% as for two more weeks. The best package method was 0.08mm LDPE film exchanged nitrogen gas, and the optimum moisture control was 35%

• Journal of Environmental Health Sciences
• /
• v.42 no.3
• /
• pp.160-168
• /
• 2016

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.1
• /
• pp.1-11
• /
• 2018

In this study, pro-oxidant($d2w^{(R)}$) and rPP/ZnO nanocomposite flexible films for food packaging were prepared, and their mechanical and antimicrobial properties were investigated. As a result, the carbonyl index and hydroxyl index increased with exposured time to heat and UV rays. Surface analysis showed that the addition of zinc oxide improved the dispersibility and compatibility of the polymer, so that the surface of the composite film was smooth and the zinc oxide particles were smaller than the compared film. And it kept the physical properties by heat and UV ray blocking effect, and it worked to reduce decomposition. In the antimicrobial activity test, the microbial reduction rate was 3 logs or more at the use concentration of zinc oxide. The tensile strength was increased and the elongation was decreased. Oxidative degradability of multi-layered film in UV exposured for 72 hours, the molecular weight of the film decreased by 75.6%, 1,294 g/mol Mn and 5,920 g/mol Mw. In the safety analysis of food packaging materials, we obtained that are in standard of polypropylene, a food contact material of domestic law.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.46 no.2
• /
• pp.8-15
• /
• 2014

A novel antibacterial paper coated with chitosan-based silver (Ag) nanocomposite prepared by green synthesis has been investigated for a wide range of application in food, agricultural and medical packaging. Green synthesis of Ag nanoparticles (AgNPs) was carried out by a chemical reaction involving a mixture of chitosan-silver nitrate (AgNO3) in an autoclave at 15 psi, $121^{\circ}C$, for 15-120 sec. AgNPs and their formation in chitosan were confirmed by both UV-Vis spectroscopy and transmission electron microscope (TEM). Fourier transform infrared spectroscopy (FTIR) study showed that free amino groups in chitosan act as an effective reductant and AgNPs stabilizer. Antibacterial test of coated paper with as-prepared chitosan-AgNPs was performed qualitatively against E. coli based on the formation of halo zones around coated papers and it was shown to be effective in suppressing the growth of E. coli with increasing Ag contents in coating layer.

• Food Science and Preservation
• /
• v.13 no.5
• /
• pp.543-547
• /
• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.439-446
• /
• 2003

This study was performed to investigate the change in the chemical components of red pepper powder using different packaging materials and various storage conditions. Red pepper powders with 11 and 15% initial moisture content were packed with five different materials and stored at different temperatures (0, 20, and 30 C) for a one year period. Over the storage period, each combination was periodically sampled, and examined for composition changes. The five packaging materials were: linear low density polyethylene(LLDPE), nylon/LLDPE(Ny/LLDPE), saran coated ethylene vinyl acetate copolymer/linear low density polyethylene(B650), nylon/Tie/nylon/ethylene-vinyl alcohol copolymer/nylon/Tie/LLDPE(RDX-2787) and oriented polypropylene/alumimum/LLDPE(OPP/Al/LLDPE), and the three storage conditions were (28.3${\pm}$1.0)$^{\circ}C$ with (15.5${\pm}$2.8)% relative humidity, (18.6${\pm}$0.5)$^{\circ}C$ with (46.6${\pm}$4.9)% RH, and (0${\pm}$2)$^{\circ}C$ with (80${\pm}$10)% RH, respectively. The moisture contents of all samples changed according to the relative storage humidity, except those of the samples packed with OPP/Al/LLDPE, which remained constant throughout the storage period. The capsaicinoids content of the red pepper powder did not change significantly for 6 months, but gradually decreased after that until about 85% of the original amount remained at the final stage of storage. The ASTA color values of all samples decreased gradually throughout the storage period. The higher the storage temperature, the more severe the deterioration. The color deterioration seemed greatly related to the existence of oxygen, as the deterioration was especially severe in the samples packed with LLDPE and B650, where the oxygen transmission rate were highest among the five packaging materials.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.23 no.1
• /
• pp.1-7
• /
• 2017

The recognition rate of RFID system is made a big difference by the selection of tag type and performance of reader, packing materials and the attachment location of tag and the recognition of angle according to the above factors. Water content is the most effective factor among the various elements that affected to the recognition of RFID as the center. Therefore, the purpose of this study was to measure the RFID recognition rate per water content, the distance recognition rate of RFID tag, the RFID tag and the recognition rate by contact area. In analysis of recognition rate according to water content, 100% of recognition was possible when food product contained 0~25% moisture. However, when water content was over than 30%, recognition rate was declined less than 95%. The recognition rate between RFID tag according to water content was higher when distance was over than 0.3 cm. In the recognition rate about the contact area of RFID tag according to water content, the recognition rate was declined when the contact area becomes wider.

• Food Science and Preservation
• /
• v.6 no.3
• /
• pp.281-285
• /
• 1999

Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20$^{\circ}C$ for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.