• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.109-117
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• 2017

Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

• Journal of the Korean GEO-environmental Society
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• v.12 no.2
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• pp.63-68
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• 2011

The aim of this study was 1,4-dioxane's degradation efficiency and toxicity test applying E-beam. The experiments were shows that the degradation efficiency in the initial concentration of 1,4-dioxane and the irradiation capacity of E-beam and the degree of mineralization based on a change of scavenger gas. The biological toxicity test by using on of green algae, Pseudokirchneriella Subcapitata was conducted to lead the reducing toxicity. Degradation efficiency of 1,4-dioxane was improved when E-beam irradiation intensity was higher and the efficiency of TOC removal using Radical scavenger gas was increased by $N_2O$, $O_2$ and $N_2$ in order. In 4 days(96hrs), toxicity test results indicated that toxicity effect was decreased by increase of E-beam irradiation intensity.

• Bulletin of the Korean Chemical Society
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• v.1 no.1
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• pp.35-39
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• 1980

A vacuum ultraviolet photolysis of ethyl bromide was studied in the pressure range of 0.5-19.9 torr and at 123.6 nm krypton resonance line. The pressure effect on the reaction was studied by increasing the reactant pressure and by adding an inert gas, e.g., He. In the observation the monatomic gas is found to be no effect in the reaction. A scavenger effect of the reaction was also performed by adding NO gas as a radical scavenger and was found to be quite efficient to scavenge a radical product $C_2H_6$. The observation of the major reaction product $C_2H_6$ was interpreted in terms of a molecular elimination. Nontheless the decreasing phenomenon of ${\phi}_{C_2H_4}/{\phi}_{C_2H_6}$ with pressure rise was attributed to the existence of the two electronically excited states. One state proceeds to the molecular elimination and the other to carbon-bromine bond fission. The excitation and the decomposition mechanisms between two excited states and the reaction products were interpreted in terms of the first excitation which proceeds the molecular elimination, and the second excitation which resulted from the first excited state by collisional cross over decomposes by carbon-bromine bond fission.

• Transactions on Electrical and Electronic Materials
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• v.1 no.2
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• pp.1-6
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• 2000

This article presents the experiments and considerations possible about gate etching in polysilicon when oxygen gas is added in chamber, We propose the novel study with optical emission spectroscopy in polysilicon etching. It is shown that added oxygen gases play an important role in enhencement of density in chlorine gases as a scavenger of silicon from SiCl$\_$x/. And a small amount of Si-O bonds are deposited and then the deposited thin film protect silicon dioxyde against reaction chlorine with silicon in SiO$_2$. Consequently, we can improve the selectivity of polysilicon the silicon dioxide, which is clearly explained in this model.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.229-234
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• 1980

Deep-fried instant noodle was prepared on a laboratory scale (150 units). A part of the noodle was packed in gas-proof laminated film bags with a small package of an oxygen scavenger made from Fe-powder and a 150 ml of air in each bag(Sample 1). Another part was packed in ordinary laminated film bags (Control), and the rest was vacuum-packed (74 mmHg) in the gas-proof film bags (Sample 2). All samples were placed in an incubator kept at $45.0{\pm}0.5^{\circ}C$ for 45 days. Oxygen-removing power of the scavenger, and peroxide and thiobarbituric acid values of the samples were determined regulary. The results of the study are as follows: 1. The residual oxygen concentration of the bags in Sample 1 decreased from the original 21% to less than 0. 5% after 48 hr. 2. POVs of Control, Samples 1 and 2 after 45 days were $12.4{\pm}0.4$, $5.7{\pm}0.2$ and $6.8{\pm}0.1\;meq/㎏$ fat respectively. It was noteworthy that the POV of Sample 1 did not change significantly during the storage period. The scavenger seemed very effective in retarding the POV development of Sample 1. 3. TBA values of Control, Sample 1 and 2 after 45 days were $1.31{\pm}0.04$, $0.60{\pm}0.04$, and $0.72{\pm}0.07$. As in the case of POVs, the samples packed with the scavengers exhibited consistently smaller TBA values than the vacuum-packed samples in later stages of the storage period.

• Food Science and Industry
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• v.43 no.3
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• pp.22-31
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• 2010

• BMB Reports
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• v.29 no.5
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• pp.423-428
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• 1996

A superoxide anion radical scavenger isolated from Capsella bursa-pastoris was characterized by infrared (IR) spectroscopy, sugar analysis, ultraviolet (UV) spectroscopy, $^{1}H$ and $^{13}C$ nuclear magnetic resonance (NMR) spectroscopies, and fast atom bombardment (FAB) mass analysis. The compound was assumed to be a flavonoid-O-glycoside from IR spectrum and UV absorption maxima. When the sugar composition of the compound was examined by thin layer chromatography (TLC) and gas chromatography (GC) of the acid hydrolysate, only glucose was detected. According to the results of UV spectrotroscopy by using shift reagents, the compound was supposed to be luteolin (5,7,3',4'-tetrahydroxy flavone) or chrysoeriol (5,7,4'-trihydroxy-3'-methoxy flavone) with glucose. Based on $^{1}H$- and $^{13}C-NMR$ spectroscopies, the compound was deduced as 7,4'-dihydroxy-5,3'-dimethoxy-${\alpha}$-6-c-glucosyl-${\beta}$-2"-o-glucosyl flavone. In FAB mass analysis the compound was finally characterized as 7,4'-dihydroxy-5,3'-dimethoxy-${\alpha}$-6-c-glucosyl-${\beta}$-2"-o-glucosyl flavone ($C_{29}H_{34}O_{16}$, M.W.=638).

• Journal of the Korean GEO-environmental Society
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• v.13 no.3
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• pp.5-11
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• 2012

The abjective of this study was to study the degradation behavior and acute toxicity assessment of Triclosan and acute toxicity under E-beam irradiation. The experiments were conducted to investigate the efficts of the degradation efficiency in the initial concentration of Triclosan and the irradiation capacity of E-beam and the degree of mineralization based on a change of scavenger gas. The biological toxicity test by using on green algae, Pseudokirchneriella Subcapitata was conducted to lead the reducing toxicity. Degradation efficiency of Triclosan was improved when E-beam irradiation intensity was higher. Additionally, the % of TOC removal in each Radical scavenger gas was increased as the follows orders: $N_2O$ > $O_2$ > $N_2$, The toxicity test showed that the toxicity effect after 4 days(96hrs) was decreased by increase of E-beam irradiation intensity.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.233-239
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• 2019

This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and $O_2$ scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the $CO_2$ and $O_2$ levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the $CO_2$ concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low $CO_2$ level had little effect on the expansion of the package volume. Kimchi treated with an $O_2$ absorber exhibited a significantly lower (p<0.05) $O_2$ concentration inside the packages relative to the control. A low $O_2$ concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that $O_2$ absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an $O_2$ scavenger could provide a novel packaging material for regulating the $CO_2$ and $O_2$ levels during Kimchi packaging.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1036-1042
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• 2002

During storage at $25^{\circ}C$, the effect of gas absorbents, such as carbon dioxide scavenger, ethylene absorber, and their combinations, on respiration characteristics and quality attributes of mature-green Mume fruits packaged in $30\;{\mu}m$ low density polyethylene (LDPE) film was examined. Changes in quality attributes of the fruits were observed in terms of weight loss, titratable acidity, pH, fish firmness, color, water-soluble solid, and chlorophyll contents. In the presence of ethylene absorber $(KMnO_4)$, the physiological injury was remarkably suppressed, and there was no significant injury in Mume fruits at $25^{\circ}C$ for 10 days. Yellowing and softening were also noticeably reduced by the combination of plastic film packaging and inclusion of ethylene absorber. The respiration rate was slower in fruits sealed with ethylene absorber than in those with absorbent-free packaging. Using ethylene absorber, levels of oxygen and carbon dioxide were maintained at 2-3 and 7-8%, respectively, during storage at $25^{\circ}C$ for 10 days. The addition of carbon dioxide scavenger $(Ca(OH)_2)$, negatively affected the quality attributes and respiration characteristics of the fruits. Overall results showed that ethylene removal by gas absorbent in the film packages significantly prolonged the shelf life of the fruits at ambient temperature.