• Food Science of Animal Resources
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• v.38 no.2
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.09a
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• pp.217-249
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• 2003

• Journal of Korean Vacuum Science & Technology
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• v.3 no.1
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• pp.95-97
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• 1999

A 3.12" FED panel was packaged successfully using the anode plate on which phosphors and black matrix were coated and cathode plate containing emitter arrays. The vacuum level of the panel was investigated during panel evacuation, tip-off and getter activation process. The packaged panel exhibited vacuum level below 2${\times}$10-6 Torr. Similar experiments were carried out for 10" panel made of bare plates. In addition, the vacuum level of two panels was compared continuously after tip off process; one with the getter and the other without it.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.17-26
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• 2018

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at $-18^{\circ}C$, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.

• Proceedings of the Korean Vacuum Society Conference
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• 1998.02a
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• pp.32-33
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• 1998

• Food Science and Preservation
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• v.2 no.1
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• pp.147-154
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• 1995

The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5$^{\circ}C$, $25^{\circ}C$) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5$^{\circ}C$ than $25^{\circ}C$. The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5$^{\circ}C$ than $25^{\circ}C$ and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at $25^{\circ}C$ and 21 days at 5$^{\circ}C$.

• Journal of the Semiconductor & Display Technology
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• v.1 no.1
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• pp.15-19
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• 2002

A new vacuum packaging process in wafer level is developed for the surface micromachining devices using glass silicon anodic bonding technology. The inside pressure of the packaged device was measured indirectly by the quality factor of the mechanical resonator. The measured Q factor was about 5$\times10^4$ and the estimated inner pressure was about 1 mTorr. And it is also possible to change the inside pressure of the packaged devices from 2 Torr to 1 mTorr by varying the amount of the Ti gettering material. The long-term stability test is still on the way, but in initial characterization, the yield is about 80% and the vacuum degradation with time was not observed.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.248-253
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• 2006

This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of ${\alpha}$-tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented ${\alpha}$-tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% $CO_2$ + 80% $N_2$) packaged breast meat from the broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopheryl acetate.