초록문의 abstract@kcsnet.or.kr

결제문의 member@kcsnet.or.kr

현재 가능한 작업은 아래와 같습니다.
  • 05월 20일 18시 이후 : 초록수정 불가능, 일정확인 및 검색만 가능

대한화학회 제125회 학술발표회 및 총회 Development of Temperature Sensitive Discoloration Smart indicator for Optimal Ingestion Display

2020년 5월 20일 13시 26분 12초
MAT.P-885 이곳을 클릭하시면 발표코드에 대한 설명을 보실 수 있습니다.
온라인 PDF 제출
Material Chemistry
저자 및
June Hyuck Park, Yong-Hoon Kim*
National Institute of Agricultural Sciences, Korea
Packaging with the development of smart packaging technology, is not just a covering or protecting products, but also a variety of functions. Smart packaging indicates the chemical and physical condition of the product, such as humidity, temperature, and freshness. We made a temperature sensitive discoloration sticker sensor that can check the optimal intake temperature of Cheonhyehyang with the naked eye. The discoloration temperature of the sensor is based on the results of the sensory evaluation of Cheonhyehyang. For 102 people, the evaluation of sweet sourness texture satisfaction in temperature conditions of 1.5°C, 5.5°C, 9.5°C, 13.5°C, and room temperature (23.5°C) was conducted, and the 5.5°C to 9.5°C bands were identified as the optimum intake temperature. Ink-making using two kinds of temperature sensitive micro capsules was printed using silk screen techniques to show the text and pattern of sticker sensors in a specific temperature section. (7°C,10°C RED) Texts were printed in ink with high coloration temperature and low temperature ink was applied on it. The discoloration ink applied is 22μm thick. It is designed to make it easier to see the temperature status of Cheonhyehyang through color changes and letters in each temperature band. The temperature sensitive discoloration profile of the manufactured sensor is <6°C (Red Cold Marked) 6 to 9°C (letter, delicious mark)>9°C (Colorless, Refrigerated Marked). The sensor can help consumers choose good quality fruits easily and quickly, and can be applied as a sensor that can inform not only Cheonhyehyang but also many foods of optimal intake temperature.