Earticle

초록

영어

The widespread use of packaging materials on food packages sometimes causes off-flavor and deterioration in the food by migration of packaging materials which consist of mainly plastic materials and printing ink solvents. Even though migration of the residual packaging materials does not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. In highly consumer-oriented markets, quality of the finished product is gaining more importance economically, so profound and thorough study about migration into food to maintain the fine quality of the end product becomes an importance issue. Studies have been conducted about migration of various packaging materials and the chemical reactions between the food components and the materials used for food packaging (Brody, 1989; Mcneal and Breder, 1987; Lawson, G and Lawson, C, 1996). Several of these studies have measured partition coefficient values (Kp) between packaging materials and various food samples and involved finding factors that affected the partitioning behavior of packaging materials into the contained food. However, to enable prediction of partitioning, data are still needed on the relation of packaging material chemical structure and properties to partitioning behavior, and on the partitioning behavior of various food ingredients and the total food compositions.

목차

Abstract
 서론
 본론
  1. 포장재로 인한 식품 품질 변화에 관한 학문적 연구 동향
  2. 인쇄 용제 분야에 대한 국내외 연구 비교
  3. 인쇄 용제 잔존량
  4. 숙성 조건 개선을 통한 인쇄 용제 잔존량 감소 방안 확인 
  5. 잔존 인쇄 용제의 식품으로의 이행량 측정 
  6. 최근의 연구 동향
 결론
 참고문헌

키워드

저자

• 안덕준 [ Duck Soon An | 선문대학교 응용생물과학부 자연과학대학 ] Corresponding Author
• 김연욱 [ Youn Uck Kim | 선문대학교 응용생물과학부 자연과학대학 ]
• 박훈 [ Hoon Park | 선문대학교 응용생물과학부 자연과학대학 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620