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파일럿 규모의 필름 생산 시스템을 이용한 계피 오일 미세캡슐로 코팅된 폴리프로필렌 필름의 개발
오윤아,송아영,민세철 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1
A microencapsulated cinnamon oil (CO)-coated film was developed using a pilot-plant scale film coating system. CO microencapsulated with polyvinyl alcohol was incorporated with a printing ink and the ink mixture was applied to the surface of a polypropylene (PP) film as an ink coating using a gravure printing press at a speed of 20-200 m/min. The tensile strength, percentage elongation at break, elastic modulus, and water vapor permeability of the PP films with and without coating with the microcapsules were not significantly different (p > 0.05), which indicates that the coating did not alter those properties of the films. Microencapsulation effectively prevented the volatilization of CO in the films. The microencapsulated system may be extended to other food-packaging films for which the same ink-printing platform is used. The results from this study imply that the oil-microencapsulated films could be potentially produced by a modern film manufacturing system.
이한나,백희정,민세철 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4
본 연구에서는 DSM을 이용하여 단백질 추출이나 정제 없이 식품에 적용 가능성이 있는 가식성 필름을 개발하였다. HPH 처리는 표면이 매끄럽고 균일한 형태의 필름을 형성시켰고, 필름의 WVP값을 감소시켜 수분 방벽 효과를 높였다. 필름 내 글리세롤 농도 증가는 WVP값을 전반적으로 높였다. 농산물 가공 부산물인 DSM으로 제작된 가식성 필름은 새로운 식품 소재로서 상업적 적용 가능성을 보여주었다. Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.
생붕괴성 플라스틱 포장재의 제조 및 제조된 소재의 안전성과 분해성 연구
유영선,한정구,이한나,박수일,민세철 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
본 연구에서는 자연분해재 펠릿과 polyethylene들을 이용해 LDPE와 신장율과 인장강도가 유사한 생붕괴성 플라스틱 필름들을 제조하였다. 식품 포장재로서의 안전성, 광분해성, 열분해성 및 곰팡이 생분해성을 평가한 결과 제작된 생붕괴성 플라스틱 필름들은 식품 포장재로 사용하기에 안전하고 LDPE 필름에 비해 상대적으로 우수한 분해 특성을 나타내어 환경친화적인 식품 포장 소재로 사용될 가능성을 보여주었다. Biodegradable plastics were developed using biodegradable pellets made of corn stalk and rice husk and their safety as food packages and their biodegradability against light (ultraviolet (UV)), heat, and fungi were evaluated. Four kinds of 50-μm biodegradable plastics were produced by extruding the mixtures of the biodegradable pellets, lowdensity polyethylene (LDPE), high-density polyethylene (HDPE), and linear low-density polyethylene (LLDPE) with different compositions. Developed biodegradable plastics were safe to be used as food packages. The initial tensile strength and percentage elongation of the plastics were similar to those of LDPE, but the values decreased with increased their exposure time to UV and heat. The fungal biodegradability of the biodegradable plastics was higher than that of LDPE. The biodegradability of the biodegradable plastics showed potential for them to be used as sustainable food packages.