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Food science and biotechnology v.14 no.1 = no.61, 2005년, pp.82 - 88   피인용횟수: 5

Permeabilities of Korean Earthenware Containers and Their Potential for Packaging Fresh Produce

Seo, Gyeong-Hee   (Division of Food Science and Biotechnology, Kyungnam UniversityUU0000075  ); Chung, Sun-Kyung   (Department of Baking & Confectionery, Changwon CollegeCC0146247  ); An, Duck-Soon   (Division of Food Science and Biotechnology, Kyungnam UniversityUU0000075  ); Lee, Dong-Sun   (Division of Food Science and Biotechnology, Kyungnam UniversityUU0000075  );
  • 초록

    Ethnic Korean onggi earthenwares were fabricated using different clay formulations and glazing treatments. Their permeability properties against oxygen, carbon dioxide, and moisture were measured at $20^{\circ}C$ and examined from the aspect of food preservation. Onggi walls consisted of micropores that offered higher gas and moisture permeation rates when compared with other food packaging materials. Earthenware walls were unique in having $CO_2/O_2$ permeability ratios of 0.60-1.00. Gas and moisture permeabilities were lower, with wall structure having lower porosity and surface glazing. Results revealed onggi jar packages of grape fruits could attain wide range of $O_2$ and $CO_2$ concentrations. Onggi containers present good opportunity to obtain optimum packaging conditions for respiring or ripening products, depending on commodity type.


  • 주제어

    moisture .   oxygen .   carbon dioxide .   permeability .   modified atmosphere.  

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  • 이 논문을 인용한 문헌 (5)

    1. Chung, Sun-Kyung ; Lee, Kwang-Soo ; Lee, Dong-Sun 2006. "Fermentation of Kanjang, Korean Soy Sauce, in Porosity-Controlled Earthenwares with Changing the Mixing Ratio of Raw Soils" 한국식품과학회지 = Korean journal of food science and technology, 38(2): 215~221     
    2. 2006. "" Food science and biotechnology, 15(2): 168~172     
    3. 2006. "" Food science and biotechnology, 15(5): 683~687     
    4. 2010. "" Food science and biotechnology, 19(6): 1587~1592     
    5. Lee, Eun-Ji ; Park, So-Eun ; Choi, Hye-Sun ; Han, Gwi-Jung ; Kang, Soon-Ah ; Park, Kun-Young 2010. "Quality Characteristics of Kimchi Fermented in Permeability-Controlled Polyethylene Containers" 한국식품저장유통학회지 = Korean journal of food preservation, 17(6): 793~799     

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  • Seo, Gyeong-Hee (2)

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    2. 2006 "Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use" Food science and biotechnology 15 (2): 168~172    
  • 안덕순 (19)

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