The use of printing inks containing organic solvents by the master, offset and screen printing process implies the release of volatile organic compounds (VOCs) to the work environment. In this study, the volatile content of inks was evaluated by using a thermogravimetric analyzer (TGA), in which the solvent is evaporated. And, to identify the the characterization of VOCs emissions from printing inks, air samples were collected in a thermal extractor (TE) and analyzed by thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS). Weight loss curves suggest that there are two main stages, such as dry fastening and chemical curing. As the result, the first stage of mass loss (below 100oC) was due to VOC evaporation. At this stage, master and offset inks are slightly stable thermally up to 100oC, but screen inks weight loss increases distinctly beyond 25oC. The volatile content is higher in screen inks than in the master and offset inks. The results of the mass-specific TVOC emission rate of the master, offset, and screen inks were 6.3 μg/(g·h), 8.4 μg/(g·h), and 212.2 μg/(g·h), respectively. Then the TVOC emission rate of the screen inks was 25~33 times higher than that of the master and offset inks. The main species were 1-Ethyl-2-pyrrolidinone, 1,2,4-Trimethylbenzene, 1,2,3-Trimethylbenzene, 1,2,4,5-Tetramethylbenzene, 1-Methoxy-2- propanol, Decane, Undecane, and Nonane.

본 논문에서는 국민생활안전에 밀접한 영향을 미치는 식품안전 패키징 기술 개발을 위하여, 식품의 신선도를 나타낼 수 있고, 신선식품의 부패 과정에서 발생하는 휘발성 염기질소 등 다양한 부패생성물을 감지하기 위한 색변환 센서기술을 연구하였다. 잉크젯, 바-코팅, 그라비아 등의 다양한 인쇄 방법을 통해 원가 경쟁 력이 우수한 스마트 패키징 제품 개발을 위해 신선육의 부패에 따른 pH 변화 범위 내에서 분명한 색변환 특성을 나타내는 염료와 수용성 고분자 지지체를 활용해 신선도 지시계 용도의 잉크를 제조 한 후, 소고기, 닭고기, 돼지고기 등의 신선육의 부패에 따른 휘발성 염기질소 반응 정도를 측정하여 센서의 감도 및 신뢰도를 연구하였다.