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정대학,정관섭 한국유가공기술과학회 1999 Journal of Dairy Science and Biotechnology (JMSB) Vol.17 No.2
Since some NGOs(Non-Governmental Organizations) for environment conservation asked the Ministry of Environment to redesign the milk packaging systems from paper cartons to refillable glass bottles, most dairy companies has responded to say $quot;no$quot; on the its changeover or taken up the position of observation. There were no nicely done LCA(Life Cycle Assessment) case studies on milk packaging systems - paper cartons and refillable glass bottles in Korea. Alternatively, Through many background LCA case studies from oversea, I reviewed a environmental parameters such as tripping rates (reusable glass bottle), recycling rate( paper cartons), transport distance. Also, I compared the economic values on the basis of cost accounting with various and fruitful aspects. Since the end of '70s, replacing the glass bottles to paper cartons has been accelerated and now, paper cartons are the most trend worldwide setting to be the standard of milk packaging systems with the plastic bottle system which is very popular in U.S. Regarding the economical efficency, paper cartons is very profitable on the many accounting factors such as labor, material, production, logistics expenditures. However, provided that using paper interslider for capping and more than 10 refillable times allowed, glass bottles has more merit than paper cartons on the point of packaging material cost. With relation to environmental aspects, no clear and comprehensive environmental preference for any one system for milk (paper cartons and refillable glass bottles) can be derived from the results of the studies. In other words - there is no single environmental winner. Therefore, the account should be not taken of which package is best but how environmental aspects and impacts can be improved in case-by-case approach on each packaging system.
저장유통 조건에 따른 1.000 mL 카톤팩의 벌지현상
박종대,정관섭 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3
저장온도에 따른 1,000 mL 카톤팩의 벌지를 측정하기 위하여 원지 board의 물성을 측정하고, 저장온도에 따라 벌지를 측정하였다. 카톤팩 원지의 함수율은 5.6~7.0%, stiffness는 MD(machine direction) 방향이 243.3~266.7 g/㎝, CD(cross direction) 방향이 99.2~109.2 g/㎝ 였다. 카톤팩 낱장의 중량은 29.17~31.26 g이었다. 6℃에 저장하면서 벌지를 측정한 결과, 저장 7일 후 6.33~6.93 ㎜였다. 10℃에 저장하면서 벌지를 측정한 결과, 저장 7일 후 7.26~8.56 ㎜였다. 10℃에 저장하면서 매일 1시간씩 상온 shock 처리 후 벌지를 측정한 결과, 저장 7일 후 8.66 ㎜였다. 저장온도 조건에 따른 카톤팩의 벌지는 6℃<10℃<10℃+상온 shock 순으로 증가하였다. 따라서 벌지 예방의 최선책은 원지 및 카톤팩의 보관 및 관리 철저, 그리고 충전 후 냉장유통 과정에서 온도변화를 적게 해주는 것이라고 사료되며 본 실험결과가 카톤팩 벌지에 대한 최초의 연구보고라 생각된다. This study was carried out to obtain physical characteristics of paper board and to measure bulge of 1,000 mL carton pak by different storage conditions. Water holding capacity of paper boards were mean of 5.6∼7.0%, stiffness of machine direction(MD) was 243.3∼266.7 g/㎝ and cross direction(CD) was 99.2∼109.2 g/㎝, respectively. The weight of 1,000 mL carton pak were in the range of 9.71∼31.26 g. The bulge of carton paks were 6.33∼6.93 ㎜ after 7 days at 6℃ storage, 7.26∼8.56 ㎜ after 7 days at 10℃ and was 8.66 ㎜ after 7 days at 10℃ treated with 1 hour heat shock per day, respectively. According to this result, the bulge length of 1,000 mL carton pak was showed increased pattern upon increasing the storage temperature and the order was 6℃ < 10℃ < 10℃ + heat shock. To prevent bulge occurrence, it was thought to control storage temperature and humidity of paper board or carton pak and to minimize their shock on cold chain system after filling process.
Exopolysaccharide 생성 유산균을 이용한 Stirred Yogurt 특성에 관한 연구
강호진,백승천,정관섭,유제현 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33
본 연구는 EPS 생성 유산균을 이용한 stirred 요구르트 제조의 기초 자료로 활용하고자 실시하였다. EPS 분리 실험결과에서 발효 온도가 낮을수록 더 많은 EPS가 생성하고, 발효 12시간과 24시간에 많은 EPS를 생성하는 것으로 관찰되었다. 점도는 EPS 함량과 무관하게 발효 시간이 증가할수록 증가하였으며, 40℃, 발효 30시간에 가장 높은 점도가 측정되었고, syneresis는 37℃에서 30시간 발효한 요구르트가 가장 적은 것으로 관찰되었다. 경도와 접착성은 발효가 진행될수록 증가한 반면에 점착성과 탄력성은 발효가 진행될수록 감소하였으며, 관능검사 결과에서는 37℃, 24시간 발효한 요구르트가 가장 높은 수치를 나타내었다.