Earticle

Carrageenan-based functional films were prepared by adding two different types of sulfur nanoparticles (SNP) synthesized from sodium thiosulfate (SNPSTS) and elemental sulfur (SNPES). The films were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction spectroscopy (XRD), and thermal gravimetric analysis (TGA). Also, film properties such as UV-visible light transmittance, water contact angle (WCA), water vapor permeability (WVP), mechanical properties, and antibacterial activity were evaluated. SNPs were uniformly dispersed in the carrageenan matrix to form flexible films. The addition of SNP significantly increased the film properties such as water vapor barrier and surface hydrophobicity but did not affect the mechanical properties. The carrageenan/SNP composite film showed some antibacterial activity against foodborne pathogenic bacteria, L. monocytogenes and E. coli.

As HMR (home meal replacement) food market grows rapidly, a new packaging with more HMR specialized functions is highly required to promote consumers’ convenience. A susceptor is defined as a material generating heat by absorbing electromagnetic energy such typically as radiofrequency or microwave radiation. In microwave cooking, susceptors are made of conductive metal thin film deposited on paper or plastic sheet and have generally been used to help crispen or brown foods by converting microwave energy into heat. This mini review article deals with current status of microwave susceptor packaging including commercial products, technical theory, types of susceptor and a test method for heating performance.

The purpose of this study is to share the experience of online education with departments related to the servic industry, such as distribution and logistics, in the New Normal Age of COVID-19 pandemics. The graduation presentation project, which is the capstone design subject and the most urgent subject for face-to-face classes, was selected as the online education subject of this study. The results of this study are as follows : First, several online class tools, such as Zoom, Microsoft Teams, and Google Meet, have also been shown to be applicable to capstone design subjects such as graduation presentation projects. Second, it is essential to reorganize the curriculum to enhance students' ability to practice and utilize online contents. Third, continuous education and training are needed to make easy use of the aforementioned online teaching tools. Meanwhile, fourth, further research is needed to solve the learning effects caused by online learning, and difficulties in communication.

The purpose of this study was to research the status of logistic service-related workers about untact works by case study in the Era of COVID-19. An experimental design was used by case analysis of interviews with ten office workers from May to June 2020. The results of this research were divided into three categories: work environment, work management and work effect. First, teleworking has a significantly positive influence on business efficiency about work environment. ZOOM, One drive, Skype, Chatbot, Microsoft Teams and Remote view are used as collaborative applications. Second, work instructions in documents are needed such as e-mail and messenger using information and communication technology about work management. Third, the strong points of teleworking are both high work efficiency and job satisfaction about work effect. The weak points of teleworking are both very low-technology and misunderstanding about work effect. The result offer some insights into the case study of logistic service-related workers about untact works. Based on the results, the implications and the limitations of this study were discussed.

This paper conducted a study on the operation plan of the packaging system to enhance the logistics efficiency between the manufacturer and the distributor, whose prior research in the relevant field was insignificant. By identifying problems and improvements in the operation of the packaging system between domestic manufacturers and distributors through the Retail Ready Packaging. The institutional aspects were investigated to confirm that the mediation role of government and social organizations was required to resolve issues (χ2 = 148.916, p < 0.001), and that guidelines that gathered diverse opinions for the rational operation of the packaging system were essential, while institutional aspects are needed to be supplemented to be willing to improve logistics efficiency (χ2 = 95.781, p < 0.001). In this study, even though the difference in perception between manufacturers and distributors is clear and the issue related to the operation of the packaging system is ongoing, if there is no effort to grasp the issue, the opinions between manufacturers and distributors will be left at odds and could become a social problem. Unnecessary interference from government and social organizations should be excluded, but the level of mediation to support win-win management in order to promote logistics standardization and reduce CO2 and national logistics costs can be explained as a catalyst for improving logistics efficiency through reasonable operation of the packaging system.

유통과정에서 균질한 저온을 유지하는 것은 식품의 유통 기한을 결정하는 가장 중요한 요소 중 하나인 미생물 증식 을 억제하는 핵심 기술이다. 신선수산물의 전과정에서 정확 하고 적절한 온도관리가 보장되었을 때 높은 품질의 신선 제품을 소비자에게 공급할 수 있다. 이 논문은 슈퍼칠링 신 선수산식품의 상업성을 확인하기 위하여 포장된 신선 광어 (Paralichthys Olivaceus) 의 유통기한을 연구한 것이다. 유 통기한 측정을 위하여 중량, 대장균 등 세균수, pH, 관능검 사, 색상, 휘발성 염기질소 등이 조사되었다. 연구결과, 휘발성염기질소를 기준으로 슈퍼칠링 온도(0±1oC) 에서의 유통기한이 6일인데 비하여 일반 냉장온도 (8±2oC)의 경우 1일에 불과하여 슈퍼칠링 유통의 가능성을 보여주었 다. 상업화 추진을 위해서는 소비자 신뢰도를 높이고 경제성 을 향상시킬 수 있도록 슈퍼칠링 기법과 포장시스템에 대한 추가적인 포장방법 연구가 필요한 것으로 사료된다.

Maintaining steady and low temperature during distribution process is a key technique to inhibit microbial growth, one of the most important factors in determining the shelf life. It is possible to provide high-quality fresh products to consumers only when precise and adequate temperature control is guaranteed throughout the entire distribution process for fresh seafood. This study investigated the shelf-life of packaged fresh flounder (Paralichthys Olivaceus) in order to learn the feasibility of super-chilled distribution of fresh seafood. To estimate the shelf life, weight, number of bacteria such as E. coli, pH, sensory test and volatile basic nitrogen were investigated. As a result of the study, the difference in shelf life of 6 days at the super-chilling temperature (0±1℃) and 1 day at the general refrigeration temperature (8±2oC) (based on volatile base nitrogen) showed the market possibility of super-chilling distribution. Through additional empirical studies such as packaging methods and economic feasibility, it is expected to promote commercialization of superchilling containers and packaging system developed in the future and secure customer reliability.