• Food Science and Preservation
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• v.1 no.1
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• pp.15-20
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• 1994

This experiment was carried out to select the optimum thickness of polyethylene film for the nonastringency of astringent persimmon fruits during modified atmosphere(MA) storage of Cheongdo Bansi kept at 0$^{\circ}C$. The experimental plots were divided into 5 plots by film thickness(0.08, 0.10, 0.12, 0.14 and 0.16mm). The experimental items were the changes in concentration of CO2 and O2 in film brig, soluble tannin contents, loss of weight firmness and external appearance of fruits. The nonastringency of persimmon fruits can be achieved all groups excepting the 0.08mm film during MA storage. The sweet persimmon in film bag of 0.10 and 0.12mm maintained a high quality and firmness, but following the deastringency the fruits in 0.14 and 0.16mm developed off-color. The increasing of carbon dioxide level and decreasing of oxygen level in film bag created anaerobic condition at earth stage, and then it kept a constant level during stooge. According to film thickness the obvious difference in the change of soluble tannin contents external appearance and firmness were observed. It could be concluded that the optimum thickness of film for the desirable nonastringency on Cheongdo Bansi was 0.10mm.

• Food Science and Preservation
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• v.15 no.1
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• pp.1-8
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• 2008

Quality attributes of fresh-cut pak-choi (Brassica campestris var. chinensis) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh pak-choi was trimmed and washed with cold water $(1^{\circ}C)$ as well as tap water $(6^{\circ}C)$ for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) bay, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of pak-choi packaged within PETE bay decreased gradually during storage. Hydrocooling and packing within PETE bay treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.383-387
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• 2011

The levels of migration of 1-hexene and 1-octene residues in PE (polyethylene) products were analyzed by Headspace gaschromatography (HSGC). A total of 21 samples were including lap, polyglove, zipper bag and ect. The samples were eluted with distilled water, 4% acetic acid, 20% ethanol and n-heptan. The limit of detection (LOD) was 0.06 mg/L ~ 0.30 mg/L and limit of quantitation (LOQ) was 0.21 mg/L ~ 1.01 mg/L, respectively. But because of the high volatile, n-heptan elution was not detected 1-hexene and 1-octene standard. 1-hexene and 1-octene were not detected in the sample which eluted with simulant at $60^{\circ}C$, 30min. Microwave for 1 minute also treated sample and direct heated at $100^{\circ}C$ without simulant were not detected.

• Food Science and Preservation
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• v.5 no.4
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• pp.355-362
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• 1998

Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.

• Environmental Engineering Research
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• v.23 no.3
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• pp.250-257
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• 2018

We developed new composites by combining the solid waste from Low-Density Polyethylene in the form of plastic bag (PB) and biomass from rice husk (RH),in the form of $(RH)_x(PB)_{1-x}$ (x = (1, 0.9, 0.7, 0.5)), as alternative fuels for electrical energy sources, and for providing the best solution to reduce environmental pollution. Elemental compositions were obtained by using proximate analysis, ultimate analysis, and X-ray fluorescence spectroscopy, and the thermal characteristics were obtained from thermogravimetric analysis. The compositions of carbon and hydrogen from the ultimate analysis show significant increases of 20-30% with increasing PB in the composite. The activation energy for RH is 101.22 kJ/mol; for x = 0.9 and 0.7, this increases by 4 and 6 magnitude, respectively, and for x = 0.5, shows remarkable increase to 165.30 kJ/mol. The range of temperature of about $480-660^{\circ}C$ is required for combustion of the composites $(RH)_x(PB)_{1-x}$ (x = (1, 0.9, 0.7, 0.5)) to perform the complete combustion process and produce high energy. In addition, the calorific value was determined by using bomb calorimetry, and shows value for RH of 13.44 MJ/kg, which increases about 30-40% with increasing PB content, indicating that PB has a strong effect of increasing the energy realized to generate electricity.

• Korean Journal of Poultry Science
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• v.24 no.2
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• pp.91-95
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• 1997

This study was conducted to establish a colostomy technique using cannulation in white Leghorn male chicks. A everted rectum method was used for colostomy from 3 to 20 months old roosters. After 2 or 3 days of operation, blood clots were taken off. At this time, a cannula was also inserted into artificisal annus to keep it open. The cannula was regularly exchanged at every 7 to 10 days. Polyethylene bag and plastic beaker were used for feces and urine collection, respect-ively. The present paper describes the methods of operation, cannulation after colostomy recturn and post-operation management. This method has succeeded in colostomising chickens that survive as long as their normal counterparts.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.279-287
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• 2007

Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

• Food Science and Preservation
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• v.19 no.1
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• pp.1-6
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• 2012

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the $tah$ $tasai$ Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at $16^{\circ}C$. The PET container also protected the baby leaf vegetables from physical damage. The study results will enable the selection of a better packaging system for extending the freshness and increasing the market ability of baby leaf vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.231-238
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• 2008

Quality attributes of fresh-cut sesame leaf (Perilla frutescens var. japonica) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh sesame leaf was trimmed and washed with cold water (1, $5^{\circ}C$) as well as tap water ($13^{\circ}C$) for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) tray, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of sesame leaf packaged within PETE tray decreased gradually during storage. Hydrocooling and packing within PETE tray treatments resulted in approximately $1{\sim}2\;log\;CFU/g$ reduction of microbial load.

• Journal of Life Science
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• v.12 no.5
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• pp.535-543
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• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.