Earticle

초록

영어

The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety for the human body and suitability for use in microwave ovens, their utilization has been limited due to their slow reaction initiation speed. Therefore, in the current study, sodium metabisulfite was impregnated into various porous media, including halloysite nanoclay, activated carbon, montmorillonite, and silica gel. The oxygen scavenger, produced by impregnating silica gel with sodium metabisulfite, demonstrated a 425% improvement in the initial oxygen removal rate compared to pure sodium metabisulfite. Additionally, sachets containing an oxygen-removing composition with an enhanced oxygen removal rate effectively decreased the oxygen concentration to less than 0.5% on the third day of storage in apple packaging, without elevating carbon dioxide levels. Moreover, it proved effective in preventing the browning of the apple surface. Therefore, the SM/SG oxygen-removal composition can be effectively applied to active food packaging by controlling the oxygen concentration within the packaging.

목차

Abstract
서론
재료 및 방법
1. 실험재료
2. 메타중아황산나트륨 함침 다공성 산소제거 조성물 제조
3. 산소제거 조성물의 성능 분석
4. 산소제거 조성물의 식품포장 적용 가능성 평가
5. 통계처리
결과 및 고찰
1. 산소제거 기능성 조성물의 제조 확인 및 산소제거 성능분석
2. 산소제거 조성물의 식품 포장 적용 가능성 분석
결론
감사의 글
참고문헌

키워드

저자

• 정수연 [ Suyeon Jeong | 세계김치연구소 ]
• 이현규 [ Hyun-Gyu Lee | 세계김치연구소 ]
• 유승란 [ Seung Ran Yoo | 세계김치연구소 ] 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