Earticle

초록

영어

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.

목차

Abstract
 Introduction
 Functional gas scavenging systems
  1. Definition
  2. Mechanism of gas scavenging
 Typical gas scavengers
  1. Oxygen scavenger
  2. Carbon dioxide scavenger
  3. Ethylene scavenger
 Food applications
  1. Oxygen sensitive food
  2. Fresh produce
  3. Fermented products
  4. Ethylene absorbers
  5. Safety and regulatory aspects
  6. Future trend
 Conclusion
 Acknowledgements
 References

키워드

저자

• Kirtiraj K. Gaikwad [ Department of Packaging, Yonsei University, Wonju 220-710, Korea ]
• Youn Suk Lee [ Department of Packaging, Yonsei University, Wonju 220-710, Korea ] Corresponding author

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