Effect of Resin Material on Molding Characteristics of Disposable Tray for Korean Food

재질이 도시락 용기의 성형 특성에 미치는 영향

  • 박형우 (농수산물유통공사 종합식품연구원) ;
  • 고하영 (전주우석대학교 식품영양학과) ;
  • 강통삼 (농수산물유통공사 종합식품연구원) ;
  • 신동화 (농수산물유통공사 종합식품연구원)
  • Published : 1988.04.01


The molding characteristics, hardness and overall quality of the Korean style disposible food tray made from the low and medium density polystyene sheets were investigated and the results were obtained as follows. The volume difference of 8 sectional trays was 56.4% between the two materials, and that of 5 sectional trays was 41.8%. The more the sectional number of the tray, the larger the volume difference. Medium density polystylene tray had the better solid characteristics and overall acceptance than the low density polystlene tray.