• Title, Summary, Keyword: film packaging

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Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials (절단배추의 포장재질에 따른 단기 저장 중 품질특성)

  • Son, Eun Ji;Hwang, In-Wook;Chung, Shin-Kyo
    • Korean Journal of Food Preservation
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    • v.22 no.5
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    • pp.623-628
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    • 2015
  • Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at $5^{\circ}C$ for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.

Packaging technology of fresh-cut produce (신선편의식품 포장기술)

  • Kim, Ji Gang
    • 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.

Antioxidant Packaging as Additional Measure to Augment CO2-enriched Modified Atmosphere Packaging for Preserving Infant Formula Powder

  • Jo, Min Gyeong;An, Duck Soon;Lee, Dong Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.26 no.1
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    • pp.19-23
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    • 2020
  • Al-laminated packaging film incorporating ascorbic acid or tocopherol at inner food contact layer was tested in the potential to improve antioxidative preservation of powdered infant formula under CO2-enriched atmosphere. Product of 200 g was packaged with the packaging film containing 0.3% antioxidant in sealant layer of low density polyethylene and stored at 30℃ for 286 days with periodic measurement of package atmosphere and product's quality attributes. The CO2-flushed package resulted in shrinkage of tight contact between the product and the film not allowing gas sampling of package atmosphere after 140 days. Package of tocopherol-incorporated film allowed some ingress of oxygen after 112 days presumably due to its weakening of heat-seal area. The increased oxygen concentration in the tocopherol-added film package led to the concomitant increase of peroxide value, an index of lipid oxidation. On the other hand, packaging of ascorbic acid-added film pouch could suppress lipid oxidation marginally in consistent manner compared to control package without any antioxidant.

Effect of Carbon Dioxide Adsorption on LDPE/Zeolite 4A Composite Film

  • Jung, Bich Nam;Shim, Jin Kie;Hwang, Sung Wook
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.24 no.3
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    • pp.149-157
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    • 2018
  • Low density polyethylene (LDPE) has been researched in many industrial applications, and LDPE/zeolite 4A composites has been extensively studied for many applications such as microporous, breathable film and so on. LDPE/zeolite composite have a great potential for carbon dioxide adsorption film due to its high adsorption ability. In this study, LDPE/zeolite 4A composites with various contents were prepared by melt mixing process, and co-extrusion process was applied to develop a $CO_2$ adsorption conventional film and foamed film. The thermal, rheological, mechanical, physical and morphological properties of composite films has been characterized, and $CO_2$ adsorption of the composite films evaluated by thermogravimetric analysis (TGA) and the performance was found to be about 18 cc/g at 30.9 wt% of the zeolite content.

Augmentation of Freshness keeping of Fresh Produce Using a Functional Packaging Film (기능성 포장필름의 농산물 신선도 유지기능 증대)

  • 박찬영;김광섭;은종방
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.11-22
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    • 1999
  • The functional packaging film, that keeps the freshness of the fresh produce, has composed of the ferro fluid particles, chitin and chitosan. The film exhibited selectivity in permeability for carbon dioxide and ethylene gases. Antagonistic effect of the film for Fusarium, Botrysphania, Altanaria and E. coli was excellent. The film kept the favorable taste of Kimchi and Korean strawberry well.

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Effects on Storage Life of Satsuma Mandarin as Affected by Wax-coating. Paper Packaging and Film Packaging (왁스코팅, 종이포장 및 필름포장이 온주밀감의 저장성에 미치는 영향)

  • 고정삼;김지용
    • Korean Journal of Food Preservation
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    • v.5 no.2
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    • pp.138-143
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    • 1998
  • The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.

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Effect of Packaging Methods on the Quality of Leaf Lettuce (포장 방법이 상추 품질에 미치는 영향)

  • Lee, Jung-Soo;Lee, Hye-Eun;Lee, Youn-Suk;Chun, Chang-Hoo
    • Korean Journal of Food Preservation
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    • v.15 no.5
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    • pp.630-634
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    • 2008
  • The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.

Effect of phenoxy resin content on Properties of Epoxy Bonding Film (Epoxy bonding film의 phenoxy resin 함량에 따른 특성 변화)

  • Kim, Sang-Hyun;Lee, Woo-Sung;Kang, Nam-Kee;Yoo, Myong-Jae
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • pp.228-228
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    • 2008
  • 본 논문에서는 epoxy bonding film의 phenoxy resin의 함량변화에 따른 특성 변화에 대하여 연구하였다. epoxy bonding film은 미세패턴 구현을 위해서 사용되는 기판재료로써 epoxy, hardener, silica, phenoxy resin 등이 첨가되어진다. phenoxy resin 함량을 변화를 주면서 tape casting 방법을 통해서 flim 형성을 한 후, 제작된 film의 phenoxy resin 함량변화에 따른 조도 특성의 연구를 위해서 sweller, desmear 공정을 후 RA(Roughness Average)를 측정하고, SEM으로 표면을 관찰하였다. 또한 제작된 bonding film을 가열 가압 후 구리 도금공정을 거쳐 peel strength를 측정하였다. phenoxy resin 함량이 증가 할수록 RA가 증가되어지는 것이 관찰되어졌고, 또 한 peel strength 증가하였다.

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Antimicrobial Packaging Films for the preservation of Harvested Grapes (수확한 포도의 선도유지를 위한 항균성 포장필름)

  • 정순경;이동선;조성환
    • Korean Journal of Food Preservation
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    • v.6 no.1
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    • pp.43-47
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    • 1999
  • To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

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