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New concepts and solutions for the Flexible Food Packaging Design have been demanded to meet the various customer's needs and to compete with other worldwide products. Future-oriented designs beyond the basic functions of preserving and protecting contents can only meet the demands on product's reliability and consumer's satisfaction, specially considering environmental issues. This study is to describe the spiritual values of Korean Flexible Food Packaging Design on the basis of comprehensive understanding and to identify the process of changes and developments. The thesis also forecasts the future of Flexible Food Packaging. Little progress in the Flexible Food Packaging has been made because of the slow response, only to meet the increasing demand without any statistical or theoretical study. On the contrary, Korean Flexible Food Packaging Design has been developed by imitating foreigners' and made mistake of not creating original design reflecting a native traditional culture. This study researches the roles of food-classified flexible packaging to predict the near future trend of packaging industry classifying those into functional, visual, environmental and industrial aspects.

The effect of different porosity of onggis, Korean earthenware, on the fermentation of kochujang was investigated. The porosity was controlled with glazing treatment. Three kinds of onggis were made: one with no glazing treatment, one with outside glazing treatment, and one with both inside and outside glazing treatment. During 4 month fermentation of kochujang in porosity-controlled earthenwares, physical, chemical, microbiological, and sensory quality attributes were monitored. Higher protease activity and higher contents of amino nitrogen, free amino acids, and total neucleotide were observed in kochujang fermented in the onggi with outside glazing treatment, which might have resulted in better sensory quality. Onggi with medium porosity could be effective for fermentation of kochujang.

The excitement over radio frequency identification (RFID) technology has gained momentum in the last five years, with a diversification in the range of applications. Besides academic research into radio frequency identification (RFID) has proliferated over the last few years, however there is much to be desired on Packaging industry. In this paper, we present a literature reviews of researches of RFID system on Packaging, especially focused on RFID system standardization into packaging. There is not any packaging standard or guidance about tag locations, classification with the materials and so on. Therefore it hampers reduction of the distribution costs on political and corporate sides, and lack consistency of applying RFID system. The main focus of this review paper is to establish a constituency about legislating RFID system standard on packaging. It is hoped that the review will be a good resource for future research in order to applly RFID system to Packaging industry effectively.

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

The effects of packaging conditions on freshness extension of green pepper were investigated during 30days of storage at 10oC and 18oC Corrugated cardboard and EPS box used as packaging materials. The rate of weigh loss, vitamin C and chlorophyll contents, and hunter color of green paper were changed last significantly in the samples stored in the EPS box at low temperature storage condition(10oC) among treatments. The combination of EPS box and low temperature was the most effective treatment to extend the storability of green pepper.

Twenty eight gas impermeable plastic films for food-contact application were collected in the domestic market and material and/or migration tests for overall migration, antioxidants, potassium permanganate consumption, heavy metal, and plasticizers were carried out. The average overall migration values for NY/PE or NY/LLDPE, PETP/PE, and PVDC packaging films obtained by using n-heptane as fatty food simulant were 7.6, 6.9 and 14.1 mg/L, respectively. These values were much lower than the limit values of 150 and 30 mg/L for polyethylene and polyvinylidene chloride prescribed in the Korea Food Code. In almost of the packaging materials tested, the antioxidants such as Irganox 1010, Irganox 1076 and Irgafos 168 were found. The migration test result showed that almost of all samples except PVDC film contained Irganox 1076 and Irgafos 168, while the maximum migration value of Irganox 1076 into n-heptane was found in the Ny/PE/LLDPE(15/25/50 μm) sample at the concentration of 216.9 μg/g. From the plastic packaging samples tested, plasticizers such as DEP, DPRP, DBP, DPP, BBP, DCHP, DEHP, DEHA and observed above the detection limit. Consumption amount of potassium permanganate was much lower than the limit value of 10 mg/L. In the material test for heavy metals, cadmium and lead were determined at the concentrations far below the limit value of 100 mg/kg. The migration test for cadmium and lead showed a lower value than the detection limit. Therefore, it can be concluded that the safety status of the plastic films tested met the requirement of limit values as prescribed for the material and migration tests of food packaging utensils, containers and packages of the Korea Food Code.