• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.61-65
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• 2013

Modified atmosphere (MA) of reduced $O_2$ and elevated $CO_2$ concentrations has been used for keeping the quality of fresh produce and extending the shelf life. As a way to attain the beneficial MA package around the produce, a gas diffusion tube or perforation can be attached onto the container and controlled on real time in its opening/closing responding to $O_2$ and $CO_2$ concentrations measured by gas sensors. The timely-controlled opening of the gas diffusion tube can work in harmony with the produce respiration and help to create the desired MA. By use of the mathematical modeling, the effect of tube dimension on the controlled container atmosphere was figured out in this study. Spinach and king oyster mushroom were used as typical commodities for designing the model container system (0.35 and 0.9 kg in 13 L, respectively) because of their respiration characteristics and the optimal MA condition ($O_2$ 7~10%/$CO_2$ 5~10% for spinach; $O_2$ 2~5%/$CO_2$ 10~15% for mushroom). With a control logic for the gas composition to stay as close as possible to optimum MA window without invading injurious low $O_2$ and/or high $CO_2$ concentrations, the atmosphere of the sensor-controlled container could stay at its lower $O_2$ boundary or upper $CO_2$ limit under certain tube dimensional conditions. There were found to be the ranges of the tube diameter and length allowing the beneficial MA. The desired range of the tube dimension for spinach consisted of combinations of larger diameter and shorter length in the window of 0.3~2 cm diameter and 0.2~10 cm length. Similarly, that for king oyster mushroom was combinations of larger diameter and shorter length in the window of 0.9~2 cm diameter and 0.2~3 cm in length. Clear picture on generally affordable tube dimension range may be formulated by further study on a wide variety of commodity and pack conditions.

• Food Science and Preservation
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• v.20 no.3
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• pp.289-295
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• 2013

The capacity of a pressure fan can be designed based on the air flow resistance of containers packed with fruits and vegetables in a pressure cooling system. This study was conducted to develop an air flow resistance model that was dependent on changes in the air flow rate and the method of stacking containers. The air flow resistance of a container packed with uniformly shaped balls was 1.5 times greater than the sum of the air flow resistance of a vacant container and that of a wire net container packed with only balls. In addition, the air flow resistance increased exponentially as the width of the stacks increased; however, the air flow resistance did not increase greatly as the length and height of the stacks increased, which indicates that the air flow resistance is primarily influenced by the width of the stack in the air flow direction. The air flow resistance in two lines of stacking was up to 17% less than that of the width of the stack. It was also possible to determine the air flow resistance using a function of the air flow resistance through a single container and develop a prediction model. A prediction model of air flow resistance that is dependent on the stacking method and the air flow resistance of a single container was developed.

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.329-343
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• 2004

We conducted to investigate citizen's attitude to the treatment of food waste in Yongin city. The respondent of $41.81\%$ throws the food waste eliminate from home and store less than 1l in Yongin. When they dump the food waste, they speak out the inconvenience of damaged envelope by animals in case of home and store. This caused troubles for reason of sanitary. So a local autonomous entity must carefully consider of expand use specially designed container as like apartment house. They give an answer that the collecting time of food waste is suitable form dawn till morning. This answer shows the satisfaction of the period time to collect the food waste. They prefer to be appointed the exclusive place to collect food waste. The service interval of collect is suitable 1 time a day. They want to increase the number of washing of the collecting container. This is good method for sanitary condition, but the care of the period time to collect the food waste is more efficient than the care of the number of washing the collecting container. The care of the period time minimizes to incur the enmity of the people and to pollute in environment. The major of respondent handled the food waste after keeping the basket or a kit. This fact shows to us almost citizen doesn't feel the seriousness to remove the moisture of the food waste. Recently, many solutions which can be disposal efficiently are getting magnified and improved owing to increase utilities channel to loss in quantities and dry the food waste. We expect the reduction of food waste is solved getting easily step by step. The results of the awareness about the facility of food waste show citizen prefer recycling facility to the other facilities. If recycle facility and incineration facility are constructed, they were worried about bed smell. When some facility of the food waste is constructed, they have to maintain and to handle not to incur the enmity of the people. The spread rate of specially designed container already increased, the citizen set a high value on the use of specially designed container more than amount-rate vinyl envelope that people have used for several years. In the cost treatment about food waste, the major respondent answered the use cost of specially designed container is suitable price. So we can know the use charge is proper level. The majority of citizen more prefer autonomous plan which voluntary atmosphere creation and public information by mass media than levy system and rising treatment cost which forced plan. The citizens have pretty positive thinking of incineration, so the government needs more efforts for a public notice, which includes the incineration is no more than abandoned thing. Each of local self government has to sort the food waste and make kind of resource system related to collecting and carrying, constructing a suitable facility, proper disposal of the food waste and producing harmless in our surrounding in order to solve the invisible problems. To do above mentioned things, we have to analyze referred several problems till now. Also, to minimize the side effect, the government will have to improve through enforce the system.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1366-1372
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• 2017

This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container${\times}$temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at $4^{\circ}C$ storage were less than that at $20^{\circ}C$ and $36^{\circ}C$ storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.79-88
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• 2022

Recently, securing stable supply of fresh food is deemed as one of the important tasks. Accordingly, now the presence of cold chain along with the needs of a comfortable and healthy life is growing as the online market expands and the contactless industry grows, however, cold chain is being studied only in the aspect of ground and sea transportation. And, due to global warming and strengthening global environmental regulations, we believe that it is necessary to convert the existing road-centered logistics system into a railway-centered logistics system, a low-carbon transportation means. Therefore, in this paper we calculated the maximum energy required by the reefer container as a basic research necessary for constructing the low temperature distribution and cold chain based on the reefer container railway, and conducted a study on methods of supplying the reefer container power utilizing 1. tramline, 2. battery, 3. generator. The results of this paper can be utilized as a foundational study for building a cold chain based on a reefer container dedicated to freight trains in the future.

• Journal of Biosystems Engineering
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• v.31 no.3 s.116
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• pp.161-167
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• 2006

The purpose of this study is to find the optimal conditions of PCM slurry manufacturing equipment for saving the marketing cost and keeping the original quality of products. In addition, the characteristics of the movable container for shipping or distributing products is analysed. The major results are as follows. 1. PCM thermal storage system is designed with the conditions of temperature($-5{\sim}10^{\circ}C$), cold chain time(30 minutes), and one time usage(50 liter). This system includes tank, freezer, circulating pump, cycle type heat exchanger, swelling tank, equipment of supplying PCM supplying unit includes cold tank, cycle type heat exchanger, suction unit and control equipments, etc. 2. After ability test of PCM thermal storage system, it shows that the required freezing time of PCM thermal storage system is less than one of the previous system. The reason is that churn (top and bottom) and compulsion circulation are occurred simultaneously and unit cooler type method is better than chiller type method. 3. By the experiment of transportation latent heat container, it is decided that the best container is $K_1$ with latent heat temperature($0{\sim}5^{\circ}C$) and density(0.15%). However, for $K_l\;and\;K_2$, it is necessary more studies on latent heat thermal conditions and conditions of making method.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.1
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• pp.194-200
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• 2021

This study proposes a plan to construct an integrated platform that reduces manufacturing costs and efficiently produce by integrating the systems of main producers, production subcontractors, and raw material subcontractors for the production of food packaging containers. The production plan of food packaging containers and raw materials is established in real time between the main producers, production subcontractors, and raw material subcontractors in consideration of the demand characteristics of each product. It establishes basic information that all processes from the production planning stage to the forwarding stage of the product are linked to each other. The progress of each producer of interlinked processes is shared in real-time to improve productivity and quality of food packaging containers and raw materials and reduce manufacturing costs. By monitoring the system of the main producer and the production subcontractor in real time, the production of food packaging containers is performed in a timely manner, thereby improving productivity. The application of the plan-do-check-action (PDCA) process, which includes planning, execution, evaluation and improvement in the production operation processes of the main producer, production subcontractor and raw material subcontractor, enables improved production compliance rate. The contents of the main producers, production subcontractors, and raw material subcontractors are managed in real time, then a converged production management system is established through the platform proposed in this study to ensure timely supply and demand of raw materials without delay in ordering.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.753-758
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• 2013

This study evaluated the quality characteristics for optimization of premix-type Buckwheat (Fagopyrum esculentum) Soksungjang (BS). First, according to the amount of salt (8, 10, 12%), coliform counts were not detected in BS with 10 or, 12% salt at 21 days and Bacillus subtilis HJ 18-4 as a starter at 7 days. Therefore, 10% salt with starter culture might be considered as suitable conditions for safety. Second, according to the ratio of water (1:1, 1:1.5, 1:1.8), BS prepared with the same weights of meju powder and water showed the highest aminotype nitrogen content (688.76mg%) at 35 days; thus, an adequate fermentation state was established at this condition compared to others. Third, according to the type of container (pot, plastic, glass), the aminotype nitrogen contents were higher in the plastic container and pot than in the glass bottle. Lastly, according to the batch size (1.25, 2.5 kg), the coliform of the 2.5 kg sample decreased faster than that of 1.25 kg samples at 14 days. These results suggest that BS prepared with the same ratio of water and meju powder fermented with HJ 18-4 as a starter and 10% salt in a pot, plastic container (3 weeks) and glass container (4 weeks) showed desirable fermentation qualities.

• The monthly packaging world
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• s.243
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• pp.108-114
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• 2013