Earticle

The volume of parcel delivery is steadily increasing with the rapid growth of the global online e-commerce market. However, a large amount of packaging materials used for these parcel delivery is finally causing environmental problems as waste. The rapid increase of these packaging waste has been making many countries to research ways to reduce the generation of distribution packaging waste. In this study, we have measured the empty space ratio for 131 packagings of parcel delivery purchased through the several domestic online stores in order to investigate the present situation in connection with the degree of excessive or overpack in korean parcel delivery packagings, so that 64 packagings were exceeded 50% in the empty space ratio. And we have suggested ways to reduce the generation of distribution packaging waste raised by e-commerce-based parcel delivery through analyzing the previous research and case studies ; one is to optimize and minimize the packaging design by safe transit test(field-to-lab test), another is to develop a reusable & returnable transport packaging and system applicable in the domestic supply chain, the other is to regulate directly with a policy.

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the CO2 concentration above 70%. For the initial flushing to 80% CO2 concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. CO2 injection conditions for the under-ripened storage at 10oC consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At 0oC of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent CO2 injection during the ripened state storage and needed only flushing to 80% CO2 at time of the container opening and closing. These results can be used as basic information for the programmed control of CO2 injection in the kimchi container system.

Packaging protects products and delivers information to consumers, and interacts with consumers using various technologies such as NFC and QR Code. Recently, augmented reality technology is widely used in the marketing field, and augmented reality market is expected to continue to grow according to Gartner Hype cycle. However, augmented reality is only used by a few companies in the packaging field. By applying augmented reality to packaging, companies can move away from the limited packaging size and provide consumers with more information about their products. In addition, augmented reality can improve the understanding of the product to consumers by interacting with consumers through a variety of content, and positively attract consumers' interest in the brand. Therefore, this study summarized the definition, characteristics, advantages, and market status of packaging and augmented reality, and analyzed the characteristics and cases of content types of augmented reality. As a result, we confirmed the characteristics of marketing using augmented reality, and especially the necessity of applying augmented reality as a marketing tool in the field of packaging.

Migration behavior of printing ink solvents on three types of chocolates with different fat content and fat compositions (different crystallinity) was investigated. Even though chocolate cream (29%) has lower fat content (29%) than that of chips (48%), it showed higher degree of migration. However, with increasing temperature, degree of migration was depended on mainly fat content. This result indicated that degree of migration was mainly affected by crystallinity at below melting point of chocolate, but the effect was diminshed as the temperature was close to melting temperature.

The quality of ‘Fuji’ apple was analyzed the film thickness conditions and packed with functional MA film during 24 weeks storage at 0oC to weight loss, hardness, acidity and SSC, decay ratio, and vitamin C. The weight loss of apple packed functional MA film was higher than that of contro.Value of the weight loss of apple packed in the control and functional MA filmswere 8.2% and 0.4-0.5%, respectively. The change of hardness and titratable acidity was also lower than that of control. The decay ratio of apple packed with functional MA films were 2.4~4.7%, but that of control was 6.8%. The decay ratio of apple was the lowest at 0.025mm functional MA film. Changes of vitamin C also was lower than that of control. Based on the results, we suggested that the functional MA film with 0.025mm thickness is desirable for keeping the quality of the ‘Fuji’ apple produced at Geochang, Korea.

The management of oyster shell disposal is an ongoing challenge in the southern coast of Korea because of continuously dumping the oyster shell in environment. Oyster shell wastes could be a biocidal alternative after calcination using a heat treatment. Calcined oyster shell is normally obtained through thermally conversion of CaCO3 (main component in oyster shell (96%)) into CaO. This study provides a brief overview of oyster shell disposal and its potential as an antimicrobial agent with a focus on calcination process, antimicrobial mechanisms, and packaging applications.