Earticle

초록

영어

This study was conducted to investigate the packaging characteristics including pack sources and pack components of processed foods in Korea. For the survey, 704 food package samples were selected based on the consumption of top 10 brackets in each food item. They were consisted of 1,245 packaging components. Seven specific items were firstly investigated including product name, capacity of the food, package component, package source, food contact area, food contact ratio, and package thickness. The processed foods in Korea can be classified into 16 pack sources and 21 pack components, respectively. By using this information, the data were analyzed specifically. The collected data were analyzed in 8 major categories: frequency of use by pack components and pack sources, pack components by the products, pack sources by the products and pack components, pack thickness/food contact ratio by the products, food contact ratio by pack components and pack sources. Consequently, this survey will provide various information of the packaging characteristics of processed foods in Korea.

목차

Abstract
 서론
 재료 및 방법
  1. 재료
  2. 한국형 PASTA table 목록 구성
  3. 포장재 구성 요소 및 재질 조사
  4. 식품과의 접촉 면적 및 접촉 비율 측정
  5. 두께 측정
  6. 조사 항목
  7. 통계 분석
 결과 및 고찰
  1. 포장 형태별 사용 빈도
  2. 품목별 포장 형태
  3. 포장 재질별 사용 빈도
  4. 품목별 포장 재질
  5. 포장 형태별 포장 재질
  6. 품목별 접촉 비율 및 평균 두께
  8. 포장 재질별 접촉 비율
 요약
 감사의 글
 참고문헌

키워드

저자

• 송현주 [ Hyun Ju Song | 고려대학교 생명공학과 ]
• 장윤지 [ Yoonjee Chang | 고려대학교 생명과학대학 식품공학과 ]
• 박세종 [ Se-Jong Park | 식품의약품안전처 첨가물포장과 ]
• 최재천 [ Jae Chun Choi | 식품의약품안전처 첨가물포장과 ]
• 한재준 [ Jaejoon Han | 고려대학교 생명과학대학 식품공학과 ] 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