Effect of resin material on molding characteristics of disposable tray for Korean food
1988
Park, H.W. | Kang, T.S. | Shin, D.H. (Agriculture and Fisheries Marketing Corp., Banwol (Korea R.). Food Research Inst.) | Koh, H.Y. (Coll. of Chonju Woosuk, Chonju (Korea R.). Dept. of Food and Nutrition)
The molding characteristics, hardness and overall quality of the Korean style disposible food tray made from the low and medium density polystyene sheets were investigated and the results were obtained as follows. The volume difference of 8 sectional trays was 56.4% between the two materials, and that of 5 sectional trays was 41.8%. The more the sectional number of the tray, the larger the volume difference. Medium density polystylene tray had the better solid characteristics and overall acceptance than the low density polystylene tray
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library