[논문]신선편의식품 포장기술

김지강

doi:10.23093/fsi.2017.50.2.12

신선편의식품 포장기술
Packaging technology of fresh-cut produce 원문보기

식품과학과 산업 = Food science and industry, v.50 no.2, 2017년, pp.12 - 26

Abstract ▼ AI-Helper

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

주제어

참고문헌 (12)

IFPA. Packaging desing for fresh-cut produce. InternationalFresh-cut Produce Association, Alexandria, VA, USA (2003)
김지강. 신선편이 농식품 산업 및 품질관리. 세명문화사 (2007)
김지강. 신선편이 농산물의 품질과 포장에 관한 최신 동향, 월간포장계 9월호 (2016)
홍성희, 김지강, 김병삼. 신선편이 농산물. 농림수산식품부/농협 (2011)
Kim JG, Luo Y, Gross KC, Effect of package film on the quality of fresh-cut salad savoy. Postharvest Biol. Technol. 32: 99-107 (2004)
Kim JG, Luo Y, Tao Y, Saftner RA, Gross KC, Effect of initialoxygen concentration and film oxygen transmission rate on thequality of fresh-cut Romaine lettuce, J. Sci. Food Agric. 85:1622-1630 (2005)

상세보기
Kim JG, Luo Y, Saftner RA, Gross KC, Delayed modified atmosphere packaging of fresh-cut Romaine lettuce: Effects on quality maintenance and shelf-life. J. Amer. Soc. Hort. Sci. 130 : 116-123 (2005)
EU Thoden van Velzen. Packaging for fresh convenience food(2008)
Fresh cut Magazine. Innovations in packaging (2012)
Kim JG. Quality maintenance and food safety of fresh-cut produce in Korea, Asian Australasian J. Plant Sic. Biotechnol. 2: 1-6 (2008)
Nicolas Jaouen. Packaging ideas for fresh-cut products (2006)
김지강, 신선편이 농산물 포장기술 현황 및 방향. 팜앤마켓매거진 7월호 (2016)

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

신선편의식품 포장기술
Packaging technology of fresh-cut produce 원문보기

Abstract ▼ AI-Helper

주제어

참고문헌 (12)

이 논문을 인용한 문헌

저자의 다른 논문 :

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

연관된 기능

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

연합인증

신선편의식품 포장기술 Packaging technology of fresh-cut produce 원문보기

Abstract ▼ AI-Helper

주제어

참고문헌 (12)

이 논문을 인용한 문헌

저자의 다른 논문 :

김지강 (6)

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

연관된 기능

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

신선편의식품 포장기술
Packaging technology of fresh-cut produce 원문보기