• Title/Summary/Keyword: food container

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Material Tests for the Evaluation of Safety Aspects for Recycled Plastic 'Tarai' as a Food Container (재활용플라스틱 다라이의 식품용기로서의 안전성 평가를 위한 재질 시험)

  • Lee, Keun-Taik;Lee, Jung-Pyo;Choi, Won-Sun;Woo, Moon-Jea;Lee, Jae-Rock
    • Journal of the Korea Organic Resources Recycling Association
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    • v.12 no.2
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    • pp.41-51
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    • 2004
  • Recycled plastic containers, so-called 'Tarai' in Korea which are often used as food containers, were collected from 23 domestic manufacturers. Then, their components were analyzed to find out whether they are safe for the use of food-contact material, to meet the standards and specifications of Korean hygienic regulations, the 'Food Code.' The components of the material were analyzed by using Fourier Transform-Infrared (FT-IR), Differential Scanning Calorimeter (DSC), and Elementary Analyzer (EA). The analysis of the FT-IR and the DSC showed that the main component of the samples was polyethylene. Furthermore, the analysis of the EA for 'Tarai' sample revealed the same ratio of C and H elements as in the case of polyethylene which was 1 to 2. Phenol and formaldehyde were not detected in all the samples. As for the antioxidant tests, Irganox 1010, Irganox 1076 and Irganox 1330 were detected in various samples. With regard to the material test for heavy metals, 7 out of 23 samples exceeded the limit value of 100 mg/kg in lead contents. No standard and specification is yet prescribed in the 'Food Code' for the material of 'Tarai' as plastic containers for food. This study suggests that the use of 'Tarai' as a food container should be strictly controlled.

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Effects of Bisphenol A on Dams during Lactation Period in Rats (흰쥐 수유기에 경구투여된 Bisphenol A의 영향)

  • 김판기;유재홍
    • Korean Journal of Environmental Biology
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    • v.21 no.2
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    • pp.208-215
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    • 2003
  • Bisphenol A (4,4'-isopropylidenediphenol, $C^{15}H_{16}O_{2}$) is the monomer used in the manufacture of polycarbonate. Polycarbonate, in turn, is used in a wide array of plastic products, with new applications continuously being developed. Also it has been used to produce epoxy resins and polycarbonate plastics for food container. This study was carried out to investigate the effects of bisphenol A on lactation period to dams and F1. Sprague-Dawley females were mated with on 2 : 1 ratio basis. Various doses of bisphenol A (0, 2, 20, 200, and 2,000 ${\mu}g kg^{-1}$) were daily administered to females for 21 days after parturition. Dams and offsprings were sacrificed at the time of weaning. The results were as fellows, 2000 ${\mu}g \; kg^{-1}$ / of bisphenol A decreased the dams' body weight at post-partum 18 days and also 200 and 2,000 ${\mu}g \;kg^{-1}$ of bisphenol A decreased the body weight of neonates at the days of post-partum 21 days. Bisphenol A increased the relative weights of liver and spleen in male offsprings, depending on the doses. But female offsprings showed high relative organ weights of ovaries, and low relative organ weights of uterine in a some dose-response manners. High dose of bisphenol A induced low viability of neonates exposed during lactation period. The dams treated with bisphenol A showed prematured estrous stage. Bisphenol A was recovered about 21.2% average in serum of dams, and also in offsprings'. The results indicate that the bisphenol A induces estrous cycle during lactation period in dams, also reaches to the offspring through breast milk. Thus bisphenol A exopsed to dams and neonates via lactation induces some estrogenic and tonic effects.

Physical Properties of Korean Earthenware (Onggi) as Food Container (식품 보관 용기로서 옹기의 물리적 특성)

  • Seo, Gyeong-Hee;Song, Bong-Su;An, Duck-Soon;Chung, Sun-Kyung;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.12 no.2
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    • pp.87-90
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    • 2006
  • Thermal and gas adsorption properties were measured for Korean earthenware (onggi) as a step to elucidate its role as food preserving container. Thermal conductivity and diffusivity decreased with increase in porosity while heat capacity depended on the raw soil component rather than porosity. Thermal barrier of the earthenware was generally similar to that of glass. The onggi material could sorb or adsorb a limited amount of water vapor, $CO_2$ and ethylene gases (0.0005 g/g, $17{\mu}g/g$, $2.6{\mu}g/g$, respectively). Thermal and gas adsorption properties of onggi seem to provide unique application area for use as food container and packaging.

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A study on Caffeine containing foods and the effect of caffeine in humans (카페인이 인체에 미치는 영향 및 섭취량 감소 방안에 관한 연구)

  • 이혜원
    • Culinary science and hospitality research
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    • v.6 no.3
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    • pp.343-355
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    • 2000
  • Caffeine is widely consumed ingredient and it belongs to alkaloids. Many foods that we intake contain caffeine ; coffee, tea cocoa, chocolate, and coke. And it is also added to many commercial remedies ; cold tablets, headache tablets, etc. Effect of caffeine that is known to us so far is as follows; 1. Remaining awake for long hours 2. Increasing concentration and decreasing fatigue 3. Increasing basal metabolic rate 4. decomposing glycogen and body fat and providing energy 5. Stimulating gastric acid 6. Increasing urinary excretion. Caffeine containing beverages(especially, coffee)are also favorite food in adult. In case of children and youth, chocolate and coke are favorite food. So, to intake caffeine containing foods moderately can be a vitality of life. But, a long-term intake or overdose of caffeine can result in many side effects. For example, headache, irritability, restlessness, hypertension, fetal abnormality, etc. Therefore, it is desirable that caffeine intake is under 300-400mg per day. To decrease intake of caffeine, 1. Use decaffeinated coffee 2. Product of decaffeinated coffee bean through gene transformation 3. Indicate content and function of caffeine on caffeine-food container 4. Provide an information of caffeine to public.

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A study on structural improvement in multi-cavity mold for ham can lids (햄 뚜껑 금형의 다수 캐비티 금형구조 개선에 관한 연구)

  • Lee, Eun-jong;Choi, Kye-kwang;Kim, Sei-hwan
    • Journal of the Korea Society of Die & Mold Engineering
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    • v.7 no.1
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    • pp.40-44
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    • 2013
  • My company develops, manufactures injection mold and produces thin-walled cosmetics and food containers. Without high quality and low production cost, it is hard to compete in the market. To be competitive, a company has to utilize mold with as many cavities as possible to lower manufacturing cost. Eject plate abrasion and deformation cut down mold lifespan, troubles during injection lower productivity and foreign substances in molds cause abrasion. This study focuses on how to improve mold life and productivity, and to slow down mold abrasion.

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Making a Transition from the OEM to the OBM in Consumer Goods Industry: Cases of Three Companies in Korea (후발 소비재 기업의 'OEM함정' 탈출과 OBM 이행 과정의 분석: 한국 3개 기업의 사례)

  • Park, Won-Myung;Kim, Sung-Hee;Kim, Yoon-Zi;Lee, Keun
    • Journal of Technology Innovation
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    • v.15 no.2
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    • pp.61-81
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    • 2007
  • A typical small firm in consumer goods sectors of developing countries is an OEM supplier to big MNCs. Lacking design and marketing capability, a small firm relies on the MNCs for survival but their long term growth is not guaranteed as the MNCs are always looking for, and ready to relocate to, cheaper production sites. In this light, we can say that there is something like "OEM trap" from which most firms from LDCs find difficult to move out (Lee 2005). In this situation, one way for long term growth and catch-up is to make a transition to the OBM (own brand manufacturer). But, the transition is not easy or even risky. This paper analyzes the cases of three companies in Korea to find out common features in their successful transition to OBM. They are Aurora World (a flush toy maker), Hankook Chinaware (a chinaware maker), and Hanacobi (a plastic-made food container maker with the Lock-and-Lock brand). These firms can be commonly characterized by 1) arranging access to external knowledge base and steady increase of in-house R&D efforts and capabilities leading to acquisition of formal IPRs and their management, and 2) establishment of global production networks with factories in lower-income countries as well as their own independent global marketing network.

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Investigation on the effect of airfryer bottom-shape on upward convection velocity (에어프라이어 바닥면 형상이 상승대류 속도에 미치는 영향의 고찰)

  • Lim, Sehwan;Jang, Yoonho;Choi, Hyounggwon;Han, Sangjo
    • Journal of the Korean Society of Visualization
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    • v.18 no.2
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    • pp.35-38
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    • 2020
  • Airfryer is used to heat a food up by convecting hot air upward around the food. In this study, we investigated the effect of the bottom-shape of the food container in airfryer on the upward convection velocity of hot air to find an optimal bottom-shape by computational fluid dynamics. Numerical experiments were performed by solving the incompressible Navier-Stokes equations with turbulence model. We found that the maximum upward velocity with concave flow-passage on the bottom was bigger than that with the flat bottom and that the maximum upward convection velocity was achieved when the number of concave flow-passage with fan-shape is around six. The pressure drop by the internal flow was found to increase as the number of the concave flow-passage on the bottom increased probably due to increase of the surface area of the bottom. Therefore, it can be said that the optimal number of the concave flow-passage is around six for the flow rate considered in this study.