Earticle

본 논문은 국내에서 주로 재배되는 신선 꽃송이버섯 (Sparassis latifolia)의 저장 및 유통 과정에서 품질 저하를 최소화하고, 이를 가공에 효율적으로 활용하기 위한 기술들 을 종합적으로 고찰하였다. 꽃송이버섯은 고함량의 β -글루 칸과 다양한 기능성분을 함유한 고부가가치 식자재로, 조직 이 연약하고 수분 함량이 높아 저장 및 유통 중 품질 열화 가 빠르게 진행된다. 이에 따라 본 연구에서는 저장 중 주 요 품질 변화 양상과 이를 지연시키기 위한 미세천공 필름, 기능성 및 지능형 포장, MA 및 CA 포장 기술 등 기존 보고된 신선도 유지 기술을 정리하고, 적용 가능성이 높은 비열 살균, 광역동 처리, 나노복합필름 등의 신기술도 함께 논의하였다. 아울러, 꽃송이버섯의 일반 성분, 표준규격, 국 내 품질기준을 요약하고, 열수 추출 및 에탄올 추출, 열풍· 동결 건조 등의 가공 기술별 활용성 및 추출 효율에 대해 서도 비교·정리하였다. 본 고찰은 향후 신선 꽃송이버섯의 저장성 개선과 고부가가치 식품 소재화 연구에 실용적인 기 초자료를 제공할 수 있을 것으로 기대된다.

This review comprehensively examines current and emerging technologies for maintaining quality and enhancing the processing utilization of Sparassis latifolia, a high-value edible mushroom primarily cultivated in Korea. S. latifolia is rich in β-glucan and various functional compounds, but its high moisture content and delicate texture make it highly susceptible to rapid quality deterioration during storage and distribution. This paper summarizes established freshness preservation techniques, including micro-perforated films, functional and intelligent packaging, and modified or controlled atmosphere (MA/CA) packaging. In addition, emerging technologies for non-thermal sterilization, photodynamic inactivation (PDI), and nanocomposite packaging are discussed. The review also outlines the general composition, standard specifications, and domestic quality standards for S. latifolia. Furthermore, various processing methods including hot water and ethanol extraction, hot-air drying, and freeze-drying are compared in terms of their applicability and extraction efficiency. These findings are expected to provide a practical foundation for future research aimed at improving the storability and value-added utilization of fresh S. latifolia.

Compared to the 2007 packaging contest winners’ work of Korea and Japan, their packaging trends have been studied in this study. Environmental-friendly packaging have been turned out the main trend at the same time in both Korea and Japan markets in this comparative research. In applied technology aspects, there was a remarkable distinction compared to packaging technology of both countries; Korea’s technology was evaluated out to be lagged behind Japan by three or four years in this study. The road map for future packaging development plan shall be suggested by following comparative studies from the annual packaging contests which are supposed to be held in many developed countries.

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess CO2 production, leading to package expansion and leakage. To alleviate this problem, the use of CO2 absorbers, high CO2-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

This study investigated mechanical property changes by measuring compression factors, resilience, and compressive strength according to packaging pattern and filling rate to identify the applicability of cultural heritage packaging using thermoplastic polyurethane elastomers (TPU). Research results indicate that the cross-shaped 3D pattern showed the best resilience when the internal filling rate was 20%, while the octet pattern was the best when the filling rate was either 40 and 60%. The octet pattern had the best mechanical properties and stability with resistance capacities of 20.79 kgf/cm2, 40.40 kgf/cm2, and 82.23 kgf/cm2 at 38%, 39%, and 40% recovery speeds, respectively, depending on the internal filling rate (20, 40, 60%). Based on these results, basic data on the applicability, stability, and reliability of 3D cultural heritage packaging materials using TPU materials were obtained.

This review outlines the past and current technology development and research trends on the superchilling technic along with packaging technology such as modified atmosphere packaging. A superchilling technic combined with appropriate packaging technologies such as Modified Atmosphere Packaging is beneficial and promising for fish and meat products in terms of freshness and shelf-life extension although there are many barriers for commercialization such as temperature control throughout supply chain.

국내 딸기는 영양학적으로 우수한 과실로 소비자들은 대부분 신선한 생과로 이용하지만, 유통 기간 이 매우 짧고 경도가 약하며 곰팡이에 의한 부패가 쉽게 발생하여 선도유지 에 어려움이 있다. 딸기의 주요 부패균인 Botrytis cinerea, Rhizopus stolonifer는 생존율이 높고 쉽게 전이되어 품질 저 하가 심각한 수준으로 이의 성장을 제어하기 위하여 수확 후 예냉, 이산화탄소, 이산화염소 처리 등을 있으며, 포장 처리 방법으로 modified atmosphere 포장, 가식성 코팅, 고산소 포장, 산소 흡착제 등을 적용하여 유통기간 연장 및 품질 개 선 효과를 가진다고 연구 보고되었다. 딸기는 1차 포장 형 태인 PET 용기에 담아 이를 골판지 상자에 포장하여 국내 및 해외 유통에 주로 이용하며 주요 수출국은 홍콩, 싱가포 르를 대상으로 해마다 수출국이 늘어나고 수출양이 증가하 고 있다. 최근 수출 딸기의 유통 기간 연장을 위한 품질 개 선 필요성에 따라 다양한 유통 과정에 적합한 수확후 선도 유지 처리 연구가 요구되고 있으며 상품성 부여를 위한 수 출 대상국 소비자의 기호성에 맞춘 개선된 포장이 필요하다고 판단된다.

The purpose of this study was to review the brief physiological characteristics and some factors of the quality decay of strawberry harvested in Korea. Strawberries are highly perishable with soft surface. Surface injury and fungus growth are common as a result of handling and distribution. Many growers and distributers are considered to protect the physical impact and inhibit the fungus growth for prolonging the shelf life in the distribution and market channels. Postharvest treatments of precooling, carbon dioxide, chlorine dioxide, ozone, and ultrasound are practiced on strawberry in order to extend shelf-life and preserve the quality. Modified atmosphere packaging, edible coating, and oxygen absorbent application can be used as supplemental treatments to extend postharvest-life of strawberry. The packaging types for current domestic and export strawberry in Korea were summarized. The findings from this study can be lead to a better understanding of strawberry packaging development associated with the proper handling and distribution of strawberry. This could be useful for the strawberry growers, distributors, and buyers.

The introduction of radio frequency identification (RFID) technology into cold chain system will be essentials for the better quality preservation of chilled products in the near future. The object of this study is to analyze the trends of international standardization activity for cold chain system and RFID packaging. The standardization of RFID technology is related to SC31 of ISO/IEC JTC1. The established standard from EPCglobal includes the air interface of UHF substitute actors, the control of EPC tag data and the event collected from RFID readers, the directory services and information storage of ONS and EPCIS, and securities. Also, EPC standards include the sensor functions of the cold chain. In Korea, the RFID packaging related techniques and their engineering standard are less studied as compared with Europe or North America. For effective application of RFID in the cold chain and packaging, scientific and systematic researches on RFID, including technical standards for domestic RFID frequency, will be key elements for preoccupation of these application techniques.

Since 1985, the growth rate of population of the world is over that of the food production. The cultivated land and the grain production rate are decreasing every year. Therefore, the most serious crisis which we will meet in the 21st century will be food shortage. In order to solve this desperate shortage of food, besides trying to produce more food, the technology of post-harvest, food processing, and food packaging should be developed to reduce and make the best use of the amount of the already produced agricultural products for which a lots of cost and labors were invested, but are being wasted during food distribution channel due to their undeveloped technology.

본 연구는 가상현실(VR)과 디지털 미디어 기술의 융합에 근거하여 두 가지 사례를 분석하면서 증강현실 (AR) 기술이 포장 디자인에서의 응용과 소비자 만족도에 미치는 영향을 조사하였다. AR 기술은 가상 이미지와 실제 물체를 결합하여 사용자에게 보다 현실적인 시각적 경험을 제공하는 새로운 기술로, 다양한 분야에서 혁신 적인 해결책으로 등장하였지만, 포장 산업에서의 탐구는 상대적으로 제한적이었다. 본 연구 결과에 따르면, AR 기술은 포장 디자인에서 중요한 잠재력을 가지며, 사용의 편리성, 정보의 정확성, 정보의 실용성, 포장 디자인의 매력, 그리고 상호작용성과 같은 요소들이 소비자 만족도에 큰 긍정적 영향을 미친다. 그러나 포장 디자인의 창 의성은 소비자 만족도에 크게 영향을 주지 않았다. 소비자 만족도를 높이기 위해 기업들은 AR 기술의 사용 편의 성, 정보의 정확성 및 실용성, 포장 디자인의 매력, 그리고 상호작용성에 주목해야 한다.

This study, situated in the context of the merging of Virtual Reality (VR) and digital media technologies, investigates the impact of Augmented Reality (AR) technology on packaging design and consumer satisfaction through the analysis of two cases. According to the findings, AR technology holds significant potential in packaging design, with factors such as ease of use, accuracy of information, practicality of information, attractiveness of packaging design, and interactivity having a significant positive effect on consumer satisfaction. However, the creativity of packaging design did not significantly impact consumer satisfaction. To enhance consumer satisfaction, businesses should focus on aspects such as the ease of use of AR technology, the accuracy and practicality of information, the attractiveness of packaging design, and interactivity.

한국고유 발효채소인 김치는 살균공정이 없이 미생물이 살아있는 상태로 유통되고 있다. 이로 인하여 저장 유통 중 에 젖산과 이산화탄소가 생성되어 문제를 야기한다. CO2 생산은 두 단계로 이루어지는데, 처음에 빠르고 나중에 낮 으며, CO2 생산속도는 김치 종류, 염도 및 저장온도에 따 라 다르다. 김치로부터 생산되는 CO2 기체는 포장 내에 축 적되어 부피팽창과 압력발생을 야기한다. 염도와 저장온도 에 따른 CO2 생산속도의 함수적 의존관계는 문헌에서 발 표된 바가 있으며, 이를 이용하여 여러 저장조건에서의 부 피 및 압력의 변화를 예측하는 것이 가능하다. CO2 발생의 문제를 해결하는 방법으로서 기체확산 핀홀, 고 CO2 투과 필름, CO2 흡수제 등의 이용이 검토되고 연구되어 왔다. 이러한 기법을 적절히 도입하여 설계된 포장은 김치에 높 은 용존 CO2와 함께 높은 탄산미의 관능적 품질을 하면서 도 부피팽창과 압력발생을 완화할 수 있었다. 각 방법의 장점과 함께 한계를 검토 고찰하였다

Kimchi, a Korean fermented vegetable is packaged without pasteurization and distributed with live bacteria actively working to produce lactic acid and carbon dioxide gas in the product. The CO2 production consisting of two distinct phases of initial fast and later slow rates depends on kimchi type, salt content and storage temperature. The CO2 produced from kimchi is accumulated in the product package causing volume expansion and pressure buildup. The dependence of CO2 production rate on salt content and storage temperature has been published formerly and can be used for estimating the package volume and pressure under a variety of storage conditions. As methods to alleviate the problems from the produced CO2, package designs with controlled diffusion pinhole, high CO2 permeable film or CO2 absorber have been tried by several researchers. Properly designed packages adopting the device or tool were shown to have high dissolved CO2 in kimchi without volume expansion and pressure buildup, giving good sensory quality with carbonic taste. Advantages and limitations of each method have been discussed.

Active packaging is one of the innovative concepts which actively change the condition of the packaged products. Active packaging technique controls the environment inside the packaging in order to extend the shelf life of the product and improve its quality or safety. Active packaging are based on major contents of scavenging concepts, releasing concepts, and other active packaging concepts such as removal or indicating systems. In recent years, experimental developments using active packaging concepts between polymeric packaging materials and the contact surfaces of food products are widely studied in order to make extensive commercial applications. Well-developed packaging markets in USA, Japan, and Europe are already being successfully applied in active packaging concepts. This paper reviews the concepts of active packaging and current information of active packaging technologies. The status of domestic technologies in active packaging were analyzed.

Patents for postharvest technology of fresh fruits, vegetables and mushrooms fluctuated in their filing number until the 2000s, but then there has been a steady increase in the 2010s, indicating that the technology has high growth potential in the international agricultural market. Using 551 valid patents for fresh fruits and 337 for fresh vegetables of 5 countries, patent trend of postharvest technology was analyzed in this study with two categorized technologies as packaging and storage. In Korea, patents from national research institutes such as the Korea Food Research Institute and Korea (Rural Development Administration) are dominated, and a number of patents for the postharvest storage of fresh vegetables by Mitsui Chemicals, a Japanese chemical company, have been registered. Agrofresh, a multinational company in the USA, holds a number of patents for postharvest storage of fresh fruit not only in its own country, but also in Japan and Europe. Postharvest technology of fresh fruits and vegetables was found to has a number of patents, mainly from national research institutes and multinational corporations, and this suggests that R&D and commercialization of the technologies are actively taking place.

인공지능 기술의 급속한 발전은 사회ㆍ경제 분야 전 반에서 광범위하게 활용되고 있으며, 산업 혁신과 경쟁력 향상의 핵심 동력으로 자리매김하고 있다. 특히 음 료 산업에서는 시장 경쟁이 심화됨에 따라 전통적인 광고 매체의 효과가 점차 약화되고 있으며, 제품 패키지 는 소비자의 구매 의도를 직접적으로 자극하는 중요한 매개체로 부각되고 있다. 최근 AI 기술은 빅데이터와 강력한 연산 능력을 기반으로 패키지 디자인 분야에 적 용되기 시작하였으며, 이는 시장 조사와 브랜드 포지셔 닝 과정을 신속하게 수행할 수 있게 하고, 디자이너에 게 창의적인 아이디어를 제공함으로써 제품 경쟁력을 효과적으로 강화한다. 본 연구는 음료 제품 패키지를 연구 대상으로하여, 패키지 디자인에 있어 AI 기술의 적용 현황과 발전 가능성을 고찰하고, 패키지 디자인의 시각 요소가 소비자의 구매 의도에 미치는 영향을 중점 적으로 분석하였다. 연구 방법으로는 문헌 조사, 시장 조사, 사례 분석, 설문 조사 및 SPSS 통계 분석을 활용하였다. 사례 분석 대상은 높은 시장 점유율과 영향 력을 보유한 대표적인 음료 브랜드를 선정하였으며, AI 기술을 활용하여 개발된 신제품 패키지 디자인을 중심으로 검토하였다. 연구 결과, 색채와 이미지와 같은 핵심 시각 요소는 소비자의 구매 의도에 유의미한 영향을 미치는 것으로 나타났다. 시각적 표현 방식의 차이는 소비자의 인지와 감정에 잠재적으로 작용하여 구매 결정에 영향을 미친다. 본 연구는 AI 기술과 패키지 디자인의 융합 사례를 종합적으로 분석하여, 시각 요소 기 반의 디자인 방향을 제시함으로써 향후 인공지능과 인 간의 협업을 통한 패키지 디자인에 이론적 근거와 실무적 시사점을 제공한다. 또한 디지털 경제 시대 음료 산업의 브랜드 전파와 시장 확장에 새로운 경로를 제시한다.

With the rapid development of artificial intelligence (AI), its applications have been widely expanded across diverse social and economic domains, gradually becoming a key driver of industrial innovation and competitiveness. In the beverage industry, where market competition is intensifying, the effectiveness of traditional advertising has declined, and product packaging has emerged as a crucial medium that directly influences consumers’ purchasing intentions. Recently, AI technology, based on big data and advanced computational power, has begun to be applied in package design. This integration not only accelerates market research and brand positioning but also provides designers with innovative ideas, thereby enhancing overall product competitiveness. This study investigates beverage packaging design as its research subject, examining the current applications and developmental potential of AI technology in this field, with a particular focus on how visual elements of packaging design affect consumers’ purchasing intentions. The research employed literature review, market research, case studies, surveys, and SPSS statistical analysis. The case studies selected leading beverage brands with high market share and influence, focusing on their newly developed packaging design cases assisted by AI technology. The findings reveal that key visual elements such as color and imagery have a significant impact on consumers’ purchasing intentions. Variations in visual representation can subtly shape consumers’ cognition and emotions, ultimately influencing their decision-making process. The significance of this study lies in synthesizing practical experiences of integrating AI with package design and in proposing design directions based on visual elements. By doing so, it provides both theoretical foundations and practical implications for future packaging design developed through human–AI collaboration. Furthermore, the study offers new pathways for brand communication and market expansion in the beverage industry under the digital economy.

본 논문에서는 LTCC 및 LTCC-M 기술에 관한 소개 및 그 기술을 이용한 응용 module 제작과 패키징 기술에 관하여 소개한다. 현재 microelectro-packaging 분야에서 연구가 활발히 진행되고 있는 SOP (System-On-a-Package) 패키징 기술을 구현하기위한 수동소자의 내부 실장과 LTCC/LTCC-M 기술을 이용한 패키징이나 소자 제작시 고려되어야 항목들에 대하여 언급하고 LTCC 기술의 응용 모듈 및 LTCC-M 기술의 응용 분야의 하나인 PDP 격벽 제조 기술에 관하여 소개한다.