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한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

간행물 정보
  • 자료유형
    학술지
  • 발행기관
    한국포장학회 [Korea Society Of Packaging Science & Technology]
  • pISSN
    1226-0207
  • 간기
    연3회
  • 수록기간
    1994 ~ 2026
  • 등재여부
    KCI 등재
  • 주제분류
    공학 > 기타공학
  • 십진분류
    KDC 530 DDC 620
Vol. 25 No. 1 (3건)
No

연구논문

1

단백질 기반 Oxygen High Barrier 소재의 전과정평가를 통한 환경 영향 측정

강동호, 신양재

한국포장학회 한국포장학회지 Vol. 25 No. 1 2019.04 pp.1-10

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4,000원

Environmental evaluation of two different oxygen high barrier films were performed using life cycle assessment. One of the films (traditional film) was composed of aluminum oxide coated PET film, ink, LDPE and LLDPE. Another film (new film) was consists of PET, ink, protein based coating material, LDPE, LLDPE. Main layer to achieve the high oxygen barrier for traditional film was aluminum oxide coated PET film, whereas the protein based coating material act as oxygen barrier layer for new film. Functional unit of this study was 1000 pouches made of traditional and new film. System boundary was factory to gate. The results of this study revealed that the new film shows better environmental performance for most of impact indicator than traditional film, except marine eutrophication and fine particulate matter formation due to extra coating process in new film system.

2

냉동식품용 포장재 현황 및 냉동 과정 중 포장재 내부 온도 변화에 관한 연구

유승우, 권상우, 박수일

한국포장학회 한국포장학회지 Vol. 25 No. 1 2019.04 pp.11-16

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4,000원

This study analyzed various packaging materials and types for frozen foods and the effects of packaging materials on temperature changes during frozen process. Pouches with different film thickness were prepared and placed in an IQF freezer, then the temperature inside pouches measured using a deep thermometer. The most common types of primary packaging for frozen foods in the marketwas plastic pouches with polyethylene or polyamide/polyethylene multilayer materials. The temperature change inside of packaging was delayed with film thickness increased. As the size of packaged food increased, the temperature change inside the food was slowed down. In addition, the pouches with air inside took more time to reach -30oC compared to pouches with less air during frozen process. This study provides information on packaging materials and types for frozen foods and preliminary data of temperature change by different types of packaging.

3

한국포장학회지 투고규정 및 원고작성 요령 외

한국포장학회

한국포장학회 한국포장학회지 Vol. 25 No. 1 2019.04 pp.17-22

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4,000원

 
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