• Food Science and Industry
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• v.49 no.2
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.333-341
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• 2001

The actual overall migration data obtained from plastic food packaging materials into food simulants under high temperature testing conditions as described in the regulations of European Union, USA, and Korea or Japan were compared. Overall migration values(OMVs) with non-fatty food simulants under high temperature conditions were observed to be generally below 2.5 mg/dm$^2$ except polyamides(CPA and PA 6,6) which were tested at 121$^{\circ}C$ for 2 hrs. As for the fatty food simulants, the OMVs with soybean oil were higher than other simulants. Among the films tested, PVC wrap showed higher OMVs ranging between 23.9 and 54.6 mg/dm$^2$than others. The OMVs were measured at higher level with the elevation of contact temperature and the extension of contact time, and in fatty food simulants rather than in non-fatty simulants. Under similar testing temperature and time conditions. the OMVs tended to be increased in polar films like PA with polar simulants, and contrarily in non-polar films like PO with non-polar simulants. It is noteworthy that a discrepancy with regard to the result of OMVs was observed for some films as a result of different migration testing methods and conditions of each country areas.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.357-357
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• 2006

Many industrial sources of proteins can be used as raw materials to produce films, molded materials, and various hollow items either by "casting" techniques or by "thermoplastic processing". Combining proteins with natural fibbers, paper or biodegradable polyesters is very promising to form biodegradable composites witch take advantage of the barrier and mechanical properties of each component. Using nano-fillers to form nanocomposites has also been shown to be interesting to improve properties. Production, with low transformation cost, of protein based materials to form biodegradable materials with controlled functional properties for food uses, medical uses, packaging, agriculture, controlled release systems, etc. is discussed.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.528-537
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• 1996

Qualify changes of microwave-reheated cooked rice aseptic-packaged with different lid materials and oxygen absorbers were determined during storage at $20^{\circ}C,\;30^{\circ}C$ and $40^{\circ}C$. Springiness cohesiveness and adhesiveness increased as storage temperature increased, while gumminess and hardness decreased. Lid materials oxygen absorbers, and storage temperatures showed no significant effect on the textural properties of cooked rice after microwave reheating. Degree of gelatinization was increased as storage temperature increased and was restored after microwave reheating. Scanning electron micrograph showed that the surface of cooked rice became rough and hollowed after microwave reheating for 1.5 min, indicating starch was regelatinized, while there was no difference with respect to lid materials. Photomicrographs of the cross-section of aseptic-Packaged cooked rice showed that a compact and solid structure increased and retrogradation occured in starch as storage temperature decreased, while a compact and solid structure was decreased and starch was regelatinized after microwave reheating.

• Food Science and Preservation
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• v.8 no.4
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• pp.345-350
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• 2001

This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content to investigate the effect of EPS(expanded polystyrene foam, foaming rate 55 times V/W) box, LDPE film pouches and double wall corrugated fiberboard box during storage at 20$\^{C}$. Weight loss of apple packed with corrugated paperboard box after 40 days storage was 5.7%, arid those of LDPE, CE(zeolited coated film) film and EPS box were 0.2-0.5%. Ascorbic acid content of apple packed with LDPE, CE, EPS was higher than that of control. Titratable acidity and total soluble solid content of control were changed 40% and 10%, but the EPS were changed 27% and 4%, respectively. Overall appearances of ‘Fuji’apple packed with LDPE, CE and EPS were better than that of control.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.2
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• pp.55-63
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• 2009

This study was performed to evaluate the heavy metal contents in various packaging board. Domestic and foreign OCC (old corrugated containers) and old duplex boards were used as raw materials. Tests were made for the printed and unprinted parts of the sample. Heavy metal contents of old food packaging boards made from virgin pulp fibers were also evaluated. The contents of heavy metals including lead (Pb), cadmium (Cd), barium (Ba), arsenic (As), antimony (Sb), selenium (Se), and mercury (Hg) were determined using ICP-AES (Inductively Coupled Plasma - Atomic Emission Spectrometer), and CV-AAS (Cold vapor-atomic absorption spectrometer) after digesting the samples in a microwave oven. The contents of heavy metals contained in domestic packaging board were higher than those in overseas samples, and OCC showed higher contents of heavy metals than old duplex boards. Printed parts gave greater heavy metal contents than unprinted parts. Results indicate that recycling of paper and paperboard products increases the heavy metal contamination of the paper packaging products and this derives mostly from the heavy metals contained in printing inks. Recycling processes that decrease heavy metals in recycled fibers and new printing inks that contains less heavy metals should be developed to solve the problem associated with the heavy metals in packaging paper products.

• The monthly packaging world
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• s.278
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• pp.45-53
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• 2016

농식품 유통의 다각화로 인해 안전적인 물류를 위해서는 농식품 포장재가 중요한 요인이 되었다. 때문에 물류형태에 따른 포장재 재질과 포장 디자인의 다양화는 매우 중요하다. 이를 위해 본 연구는 직접유통 농가와 간접유통 농가 112명을 대상으로 포장재 표기내용 중요도와 포장재 활용실태를 분석하였다. 그 결과 유통채널별 표기내용의 중요도가 차이가 있으며, 포장 재질과 포장 디자인을 구별하여 제작 및 활용하고 있는 것으로 나타났다. 연구 결과를 토대로 유통채널의 다각화에 따른 포장재 활용방안으로 택배 물류와 비택배물류에 따른 포장 재질을 고려한 제작, 직접유통과 간접유통에 따른 포장 디자인의 차별화를 고려한 디자인, 유통채널에 따른 포장재 표기방식에서 부각해야 할 부분을 고려한 제작 방안 등을 제시하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1141-1149
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• 2011

The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10$^{\circ}C$. According to the results, surface color change and microbial growth were delayed during storage at 4$^{\circ}C$. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4$^{\circ}C$ were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10$^{\circ}C$. The result indicated that overall quality of the fresh-cut produce at 4$^{\circ}C$ was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.

• The Korean Journal of Food And Nutrition
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• v.7 no.1
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• pp.64-82
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• 1994

1. 포장재료에서는 기능성필름, 전자레인지, 조리식품의 포장쪽으로 다층복합필름, 중공성형용기, 완전분해성 플라스틱필름과 같은 새로운 무공해 신소재가 개발될 것이다. 2. 포장제품의 차별화로 인하여 다양성 추구가 이루어질 것이다. 노인층의 증가, 젊은층의 유행 등으로 포장재료의 형태, 디자인의 패션화 등 목적에 따라 다양화 될 전망이다. 3. 환경보호를 위한 자원절약과 감량화 등이 규제에 따라 적정포장이 적극적으로 이루어질 것이다. UR개방과 GR에 대비해 포장설계로부터 폐기물에 이르기까지 자원절약형, 감량화, 대체품 개발, 가급적 포장재 단일화 성향으로 갈 것이다. 4. 생산기계에서부터 포장기계 및 물류 등의 고속화 및 전 자동화 시스템으로 개발될 것이다. 인건비 절감, 생산성 향상, 합리적 유통 구조개선이 이루어질 것이다. 5. 포장기술의 다양한 연구개발과 응용이 이루어져야겠다. 국내의 식품포장 연구는 매우 미미한 수준이며 기초연구에서부터 응용에 이르기까지 확산되어야 할 것이다. 식품의 무균화 및 무균포장기술, CA/MA포장기술, 전자렌지식품의 포장기술, 물류관리를 위한 포장 표준화, 포장식품의 보관 수명 연구, 식품과 포장재료의 유해성 연구 등 다양한 연구가 이루어져야 할 것이다. 6. 국내 포장교육의 전문기관으로 학과설립의 확대가 이루어져 업체의 요구에 부응하여야 될 것이다.