Earticle

식물성 천연항균제인 BAAG와 기능성 무기계 첨가제인 zeolite를 이용하여 항균 및 ethylene 가스 포집 능력을 갖 는 포장원지를 제조하였다. 기능성 포장원지의 인장강도와 파열강도는 항균제와 zeolite를 첨가하지 않았을 때보다 다 소 감소하는 경향을 나타내었고, 반면에 강성과 인열강도는 항균제와 zeolite를 첨가하지 않았을 때보다 증가하는 경향 을 나타내었다. 과채류 숙성 호르몬인 ethyene 가스는 포장 원지에 zeolite를 첨가하면서 빠르게 감소하였다. 포자원지 의 발수성은 중성 사이즈제인 AKD를 첨가하면서 높은 내 수성을 나타내었다.

Functional packaging paper containing botanical antimicrobial agent (BAAG) and inorganic zeolite was developed for antimicrobial activity and adsorption of ethylene gas of the paper. The physical properties of the packaging paper showed different characteristics with addition of BAAG and functional fillers: both tensile strength and burst strength were decreased, but both stiffness and tear strength were slightly increased. Zeolite also contributed to fast removal of ethylene gas known as aging hormone of fruits and vegetables. Alkyl ketene dimer (AKD) was greatly effective to endow the packaging paper with water repellency property.

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for 20~30 hours at 5oC and air heating for 20 minutes at 210oC Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at 210oC, while the air heating at 180oC could not give suitable level of texture. Modified atmosphere packaging of 60% CO2 and 40% N2 could preserve the product significantly better compared to control of air package and vacuumed package.

The effects of packaging conditions on the freshness extension of table grapes were investigated during storage for 14 days at 25oC The storage life of tables grapes was influenced by both packaging methods (corrugated cardboard and MA film with box) during storage. The fresh weight, vitamin C content, reduced sugar and titratable acidity of table grapes decreased during storage. The change of vitamin C content and acidity was influenced by both packaging methods during storage. The quality of table grapes packed with 20CE, 20LD film was better than the other packaging methods.

The effect of microwave heat to retort pouches and microwavable packages was examined. 186 products were collected, but packages were consisted of five package materials such as PET, Aluminum foil, Nylon, EVOH, and polypropylene. The results showed that all packages did not exceed the limits of current packaging regulation on consumption weight of KMnO4, TDI(Toluene diisocyanate), and Caprolactam. Safety control on heat resistant packages considered satisfactory, but investigation on new substances should be continued for preventing any possible migration problems of packaged foods.

The method to characterize the fresh produce respiration was presented with possible application of modified atmosphere package design. Particularly the respiration model based on enzyme kinetics was introduced as function of oxygen and carbon dioxide concentrations. The method to estimate the equilibrated package atmosphere for any package conditions was presented by incorporation of O2 and CO2 permeabilities of the packaging film. Temperature dependences for fresh produce respiration and gas permeation were given by Arrhenius equation and then used to analyze the effect of temperature on the package atmosphere. An example analysis was presented for better understanding of the concept.