• Food Science and Preservation
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• v.4 no.3
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• pp.251-258
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• 1997

The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2$0^{\circ}C$ for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1341-1352
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• 2001

Vacuum freeze drying process by which frozen water in a drying material is removed sublimation under vacuum condition, is now applied to various industrial field such as the manufacturing and packaging of pharmaceuticals in pharmaceutical industry, the drying of bio- products in bio-technology industry, the treatment of various quality food stuff in food technology, and so on. The Knowledge about the heat and mass transfer characteristics related with the vacuum freeze drying process is crucial to improve the efficiency of the process as well as the quality of dried products. In spite of increasing needs for understanding of the process, the research efforts in this fields are still insufficient. In this paper, a numerical code that can predict primary drying in a vial is developed based on the finite volume method with a moving grid system. The calculation program can handle the axis- symmetric and multi-dimensional characteristics of heat and mass transfer of the vial freeze drying process. To demonstrated the usefulness of the present analysis, a practical freeze drying of skim Milk solution in a vial is simulated and various calculation results are presented.

• Korean Journal of Computational Design and Engineering
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• v.14 no.3
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• pp.186-196
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• 2009

Mass customization (MC) is a business practice that aims to provide customers with customized products and services at near mass production efficiency. To achieve the aim, a number of methods to implementing MC are proposed. However, most of them require changes in entire process of the company, which make companies hesitate to implement MC even if it is essential to survive. In this paper, we proposed alternatives to partially implement MC for quick adaptation of MC. The base line assumption is not to change the production lines. The pros and cons of alternatives are given by qualitative and quantitative evaluation. Especially, by giving radar chart analysis of the quantitative measures, we give insight on the changes in the business performance measures, such as time to market and cost. Proposed alternatives are based on sub-processes such as purchasing raw materials, production process changes and packaging for efficient logistics. In this way, companies are able to provide customized products with small changing of the current manufacturing system. The process and benefit of the proposed strategy is verified by real world cases of a Korean health food company.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.63-72
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• 2024

Poly (butylene adipate-co-terephthalate) (PBAT) is one of the representative biodegradable polymers with high ductility and processability to replace petroleum-based polymers. Many investigations have been conducted to broaden the applications of PBAT in a variety of industries, including the food packaging, agricultural mulching film, and logistics and distribution fields. Foaming process is widely known technique to generate the cell structure within the polymer matrix, offering the insulation and light weight properties. However, there was no commercially feasible foam product based on biodegradable polymers, especially PBAT, and maintaining a proper melt viscosity of the polymer would be a key parameter for the foaming process. In this study, chemical foaming agent and cross-linking agent were introduced to PBAT, and a compression molding process was applied to prepare a foam sheet. The correlation between cell morphological structures and mechanical and physical properties was evaluated. It was found that PBAT with foam structures effectively reduced the density and thermal conductivity, allowing them to be suitable for applications such as insulation and lightweight packaging or cushion materials.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1092-1098
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• 2012

Aroma compounds in sun-dried salt according to saltern material and packaging box were extracted by the headspace and were isolated by using GC-MS. These compounds were identified including ketones, heterocyclic compounds and six other compounds. Major aroma compounds in salts were identified as 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis(1,1-dimethylethyl)-phenol, and 1,3,5-tri-tert-butyl benzene. However, we found no significant differences according to the saltern materials in three salts. Salts stored in Chamaceyparis obtusa (Sieb. et Zucc.) had more diverse aroma profiling than those in Pinus densiflora and Paulownia coreana. We consider that it need to research the development of high value added products for new aromatic salt.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

• Clean Technology
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• v.23 no.2
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• pp.133-139
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• 2017

Bio-based plastics containing the biomass content higher than 25 wt% have been considered as environment-friendly materials due to their effects on the reduction in the $CO_2$ emission and petroleum consumption as well as biodegradability after use. In this study, poly vinyl chloride, plant-derived plasticizers, by adding a biodegradable catalyst was observed a change in the biodegradability and physical properties. To produce the oxidative decomposition transparent bio film, which is broken down in the initial percent elongation and physical properties such as tensile strength, it was to test the safety of the product as a food packaging material. Poly vinyl chloride, primary plasticizer, secondary plasticizer, anti fogging agent, the combined stabilizer were mixed in a high speed mixer, then extruded using an extrusion molding machine, after cooling, winding, to produce a oxidative decomposition transparent bio film and the control film, with a thickness of $12{\mu}m$ through winder role. Mechanical properties tensile strength, elongation, and the maximum load elongation and biodegradation test. Transparent bio film produced by biodegradation catalyst is compared with the control film. Tensile strength and elongation of films were found to be no significant difference. Further, as a result of the biodegradation test for 45 days based on the ASTM D6954-04 method, biodegrability of film is 61.4%.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.69-74
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• 2004

'Mixing' and 'immersion' $CaCl_{2}$ treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between $CaCl_{2}$, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.

• Food Science and Preservation
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• v.31 no.1
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• Toxicological Research
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• v.26 no.4
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• pp.285-291
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• 2010

Recently, reproductive and neurobehavioral effects of bisphenol A (BPA) have been documented, and thus a review was requested for BPA management direction by the government. Therefore, this study was performed to establish a Korean tolerable daily intake (TDI) for BPA. An expert committee, consisting of specialists in fields such as toxicology, medicine, pharmacology, and statistics, was asked to evaluate BPA health based guidance values (HbGVs). Although many toxicological studies were reviewed to select a point of departure (POD) for TDI, rat and mouse reproductive studies by Tyl et al. (2002, 2006), which were performed according to GLP standards and OECD guidelines, were selected. This POD was the lowest value determined from the most sensitive toxicological test. The POD, a NOAEL of 5 mg/kg bw/day, was selected based on its systemic toxicity as critical effects. An uncertainty factor of 100 including interspecies and intraspecies differences was applied to calculate the TDI. According to the evaluation results, a TDI of BPA for Korean was suggested at 0.05 mg/kg bw/day. In addition, the BPA exposure level based on food consumption by the Korean population was estimated as 1.509 ${\mu}g/kg$ bw/day, and the HI was evaluated at 0.03 when the TDI of 0.05 mg/kg bw/day was applied. This HI value of 0.03 indicated that hazardous effects would not be expected from BPA oral exposures. Although highly uncertain, further studies on low dose neurobehavioral effects of BPA should be performed. In addition, it is recommended that the 'as low as reasonably achievable' (ALARA) principle be applied for BPA exposure from food packaging materials in newborn infants and children.