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Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)

PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가

  • Sung, Jung-Min (Smart Postharvest Technology Research Group, Korean Food Research Institute) ;
  • Kim, So-Hee (Smart Postharvest Technology Research Group, Korean Food Research Institute) ;
  • Kim, Byeong-Sam (Smart Postharvest Technology Research Group, Korean Food Research Institute) ;
  • Kim, Jong-Hoon (Smart Postharvest Technology Research Group, Korean Food Research Institute) ;
  • Kim, Ji-Young (Smart Postharvest Technology Research Group, Korean Food Research Institute) ;
  • Kwon, Ki-Hyun (Smart Postharvest Technology Research Group, Korean Food Research Institute)
  • 성정민 (한국식품연구원 스마트 유통시스템 연구단) ;
  • 김소희 (한국식품연구원 스마트 유통시스템 연구단) ;
  • 김병삼 (한국식품연구원 스마트 유통시스템 연구단) ;
  • 김종훈 (한국식품연구원 스마트 유통시스템 연구단) ;
  • 김지영 (한국식품연구원 스마트 유통시스템 연구단) ;
  • 권기현 (한국식품연구원 스마트 유통시스템 연구단)
  • Received : 2016.03.15
  • Accepted : 2016.05.27
  • Published : 2016.08.30

Abstract

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

Acknowledgement

Grant : 신선식품 유통을 위한 에너지 절약형 PCM(Phase change material) 적용 시스템

Supported by : 한국식품연구원

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