• Food Science and Preservation
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• v.23 no.2
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• pp.166-173
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• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.15-21
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• 2022

The purpose of our study was to investigate the migration level of lead (Pb), cadmium (Cd), and barium (Ba) from glassware into a food simulant and to evaluate the exposure of each element. The test articles were glassware, including tableware, pots, and other containers. Pb, Cd, and Ba were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The analytical performance of the method was validated in terms of its linearity, limit of detection (LOD), limit of quantification (LOQ), recovery, precision, and uncertainty. The monitoring was performed for 110 samples such as glass cups, containers, pots, and bottles. a food simulant. Migration test was conducted at 25? for 24 hours in a dark place using 4% acetic acid as a food simulant. Based on the data; exposure assessment was carried out to compare the estimated daily intake (EDI) to the human safety criteria. The risk levels of Pb and Ba determined in this study were approximately 1.9% and 0.3% of the provisional tolerable weekly intake (PTWI) and tolerable daily intake (TDI) value, respectively, thereby indicating a low exposure to the population.

• East Asian Journal of Business Economics (EAJBE)
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• v.8 no.3
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• pp.43-56
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• 2020

Purpose - This study was carried out to analyze the influential factors of how consumers methodize purchasing agricultural products via direct market. It further utilizes the Discrete Choice Model to analyze consumer decision specifically with regards to individual markets and store attributes. Research design and methodology - This study will use the multinomial logit model to interpret the influential factors behind selecting a specific market to purchase from. This study establishes 'online direct-purchase' as the base category with 'direct farm markets', 'local foods direct markets', 'produce boxes (CSA)' as substitutes. Results - Firstly, the variety of products, price and freshness had a positive influence on choosing 'direct farm markets' while convenience of payment and transportation had a negative influence. Second, freshness and store attributes had a positive influence on choosing 'local foods direct markets' but product price and packaging, location accessibility had a negative influence. And although product creditability had a positive influence on purchasing 'produce boxes (CSA)', product price had a negative influence. Conclusions - Accordingly, there is a need for the South Korean government to encourage the adoption of mobile payment through smartphone applications in direct farm markets to vitalize direct agricultural purchasing. However, this does need to be approached cautiously as price has a conflicting affect for each method of purchase.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.109-115
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• 2013

Glass bottle lightness index has been used as a guideline for the lightness of glass bottle. In this study, we developed a glass bottle lightness index (L) by modifying Emhart's lightness index. Domestic and foreign glass bottle products were collected in Korean market and classified into two groups, returnable bottle and one way glass bottle. Emptied glass bottle weight and volume were measured and written product's content volume were recorded to calculate the L value. Based on L value, 'acceptable' and 'optimum' criteria for design guideline of glass bottle were established for both returnable and one way glass bottles. Many of one way glass bottles failed to meet acceptable criteria (L=1.0), while returnable glass bottles mostly satisfied acceptable range (L=1.4). Few of one way glass bottles were even heavier than returnable glass bottles. Generally lightness index (L) of small size drink glass bottles (100 ml) were above 1.0, while these of juice glass bottles (180 ml) were close to acceptable criteria. Most foreign sauce glass bottles met the acceptable level, however most domestic souse glass bottles failed to satisfy acceptable criteria. A few foreign beer glass bottles satisfied optimum criteria, while most domestic beer glass bottles were acceptable level. Our results reveal that domestic glass bottles are mostly heavier than foreign glass bottles. In this paper, we suggest the use glass bottle lightness index as a design guideline for material resource reduction of glass bottle for Korean food and beverage industries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.59-65
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• 2023

The aim of this study was to examine the effect of packaging on the quality maintenance of paprika (Capsicum annuum L. cv. Sirocco) stored at three different temperatures. Paprika was either unpacked (control) or packed with individual PP (propylene) film and stored at 10℃ and 20℃ for 30 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with PP film at 10℃ showed fewer quality changes compared to unpacked paprika stored at the other temperatures. Commercial properties tended to decrease rapidly during storage at 20℃ with unpacked paprika. The degree of fresh weight loss was significantly lower in packed paprika at 10℃ compared to unpacked paprika stored at other temperatures. It was found that general appearance, soluble solids content, and hardness were complexly affected by storage temperature and PP film packaging. A storage temperature of 10℃ was effective in maintaining freshness, and paprika packed in PP film maintained greater freshness than unpacked paprika. Our results showed that packaging is necessary to preserve the freshness and improve the marketability of paprika in the domestic market.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.113-122
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• 2002

Beef loins that retailed in market were used as experimental samples. Some beef samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at 70$^{\circ}C$ and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam 6kGy, irradiated samples were stored in refrigerator(2～4$^{\circ}C$). Identify and quantity of cholesterol oxides were analysed stored at 0 and 7 days, respectively. During the early stage of storage, 7$\beta$-hydroxycholesterol and 7-ketocholesterol were respectively produced from the raw meat samples, and the production of these chemicals were significantly higher (P$<$0.05) from the meats with aerobic packaging than those with vacuum packaging. With the passage of storage time, 7$\alpha$-hydroxycholesterol, 20$\alpha$-hydroxycholesterol, $\beta$-epoxide, $\beta$-epoxide and some other chemicals, which were not produced during the early stage of storage, were produced, Also, the production of these chemicals were significantly increased (P$<$0.05) with the passage of storage time. Cooked meat after irradiation and irradiated meat after cooking produced cholesterol on the 7th day of storage, although this chemical was not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P$<$0.05) with the passage of storage time for all treatments, and showed significantly lower value (P$<$0.05) with the vacuum packaging than aerobic packaging. Summarizing the aforementioned results, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.

• Korean Journal of Oriental Medicine
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• v.18 no.3
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• pp.87-93
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• 2012

Objectives : The present study is to verify whether the deformation of ear acupuncture needle tips that are currently on the market is caused during the process of initial packaging. Methods : Ear acupuncture needles distributed from three different companies were collected to measure the size of the groove on the transparent plate which is used in for the intial packaging. Then the tolerance range for off-centered tips, which represent the range of the groove size that is safe from damaging the needle tip, was determined based on the vertical length measured from tip to handle. 200 ear acupuncture needles were dipped in alcohol and scanned to confirm the position of the needles. Stereo-microscope was used to observe the needle tips that were located outside the tolerance range. Results : The increased number of ear acupuncture needle tips placed outside the tolerance range were seen from in the order of C company, A company and B company. The increased deformation of the needle tips caused by initial packaging was observed in the order of A company, C company and B company. Conclusion : Only the ear acupuncture needles from B company showed the strong correlation between needle tip deformation and initial packaging. It has been observed that the deformation of the ear acupuncture needles is mainly due to manufacturing process, not the packaging process.

• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.89-95
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• 2017

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.

• 한국전기화학회:학술대회논문집
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• 1998.12a
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• pp.153-166
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• 1998

Lithium ion Batteries commercially available since the early nineties in Japan are going to be more and more important for portable electronic devices and even EV applications. Today several companies around the world are working hard to join to market for Lithium secondary batteries. Based on the growing interest for commercial use of batteries also the materials have to be reviewed in order to meet large scale production needs. The requirements especially for electrolytes for lithium batteries are extremely high. The solvents and the lithium salts should be of highest purity. So the supply of these chemicals including packaging, transportation and storage but also the handling in production are critical items in this field. Frolic impurities are very critical for LiPF6 based electrolytes. The influence of water is tremendous. But also the other protic impurities like alcoholes are playing an Important role for the electrolyte quality. The reaction of these species with LiPF6 leads to formation of HF which further reacts with cathode materials (spinel) and anode. To understand the role of the protic impurities more clearly the electrolyte was doped with such compounds and was analyzed for protic impurities and HF. These results which directly show the relation between impurities and quality will be presented and discussed. In addition several investigations on different packaging materials as well as methods to analyze and handle the sensititive material will be addressed. These questions which are only partly discussed in literature so far and never been investigated systematically cover some of the key parameters for understanding of the battery chemicals. This investigation and understanding however is of major importance for scientist and engineers in the field of Lithium ion and Lithium polymer batteries.