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


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.


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

Supported by : 한국식품연구원


  1. Kang YK, Han CS, Keum DH (2007) Drying and low temperature storage system of agricultural products using the air to air heat pump(II) Performance of low temperature storage for apples. J of Biosystems Eng, 32, 102-108
  2. Kwon KH, Jeong JW, Kim JH, Choi CH (2006) Development of cold chain system using thermal storage with low-energy type. J of Biosystems Eng, 31, 161-167
  3. Kwon KH (2010) Application energy conservation phase change material for agricultural produce distribution. Bulletin of food Tech, 23, 48-59
  4. Song HK, Ryou YS, Ro JG, Park JK (1997) Thermal storage characteristics of low temperature phase change materials for thermal environmental control of protected cultivation system. J Bio Fac Env, 6, 216-224
  5. Lee YS, Kang CD, Hong HK (2004) Effect by additives on latent heat storage materials based on sodium sulfate decabohydrate. Proceedings of 2004 winter conference on SAREK, November 24, Seoul, Korea
  6. Lee HJ, Choi JK, Lee JG (2003) An experimental study for manufacturing MPCM slurry and Its application to a cooling system. Korean Journal of Air-Conditioning and Refrigeration Engineering, 15, 352-359
  7. Song HK, Ro JG, Moon YM (2004) Thermal characteristics of $H-2O-NaOH$ mixtures type PCM for low temperature storage of food and medical products. Journal of the Korean Solar Energy Society, 24, 7-12
  8. Chun HW, Jang MG (2014) Market and development trend of thermoelectric materials. Electronics and Telecommunications Trends, 29, 104-112
  9. Kim YJ, Seo JG, Kim YK (2012) Novel control scheme for absence of the thermoelectric (TEC) of infrared detector in an uncooled thermal system. J Korea Inst inf Commun Eng, 16, 2335-2340
  10. Lim CH, Kim DW, Kim YC, Seo KJ (2013) Study on the cooling performance of single and cascade refrigeration systems using thermoelectric modules. Korean Journal Air-Conditioning and Refrigeration Engineering, 25, 641-646
  11. Lee JE, Park SH, Kim K, Kim D (2007) An experimental study on the effects of the cooling jacket design parameters on the performance of thermoelectric cooling system. The Korean Soc Mechanical engineers, June 28, Changwon, Korea
  12. Baek JS (2014) Changes in physicochemical and nutritional characteristics of green pepper frozen and thawed in conditions. MS Thesis, Konkuk University, Korea, p 1
  13. Du JH, Fu MR, Li MM, Xia W (2007) Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper (Capsicum frutescens L. var. Longrum). Agric Sci China, 6, 214-219
  14. Lee JW, Kim IW, Lee KW, Rhee C (2003) Effect of pasteurization and storage temperatures on the physicochemical characteristics of kiwi juice. Korean J Food Sci Technol, 35, 628-634
  15. Gonzalez G, Tiznado M (1993) Postharvest Physiology of Bell Peppers Stored in Low Density Polyethylene Bags. Food Science and Technology, 26, 450-455
  16. Choi IL, Lee YB, Kim IS, Kang HM (2012) A comparison of the storability in MA storage and the quality of paprika fruit among cultivars. Protected Horticulture and Plant Factory, 21, 252-260
  17. Kader AA (1986) Biochemical and physiological basis for effects of controlled and modified atmosphere on fruit and vegetables. Food Technology, 40, 99-104
  18. Park WP, Cho SH, Kim CH (2003) Changes in quality characteristics of bell pepper packaged with different films. Korean J Food Preserv, 10, 131-135
  19. AcKerman J, Ficher M, Amado R (1992) Changes in sugar, amino acids during ripening and storage of apples (cv. Glokenapfel). J Agri Food Chem, 40, 1131-1134
  20. Forney CF, Austin RK (1988) Time of a day at harvest influences carbohydrate concentration in crisphead lettuce and its sensitivity to high $CO_2$ levels after harvest. J Amer Soc Hort Sci, 113, 581-583
  21. Choi DJ, Lee SH, Yoon JT, Sim YG, Oh SG, Jun HJ (2007) Effect of polypropylene film package and storage temperature on the shelf-life extension of spinach (Spinacia oleracea L.). J Bio-Environment control, 16, 247-251
  22. Cho SH, Lee SD, Choi YJ, Kim NG, Kang JH, Cho SH (2005) Effects of packaging and storage temperature on quality during storage of mungbean sprouts. Korean J Food Preserv, 12, 522-528
  23. Mozafar A (1993) Plant vitamins. CRC press, Boaca Raton, FL, USA p 104-108
  24. Yang YJ (2004) Changes in elasticity, firmness, vitamin C, and carbohydrate during controlled atmosphere storage of sweet pepper fruit. Kor J Hort Sci Technol, 22, 305-309
  25. Park HW, Kim SH, Cha HS, Kim YH, Kim MR (2004) Effect of MA packaging on quality of 'Fuji' apple. Korean J Food Preserv, 11, 468-471
  26. Lee GH, Jeong CS (2002) Effects of MA storage with NaCl for red chili pepper and red bell pepper fruits. Korean J Food Preserv, 9, 8-13
  27. Rodov S, Ben-Yehoshua S, Fierman T, Fang D (1995) Modified-humidity packaging reduces decay of harvested red bell pepper fruit. HortScience, 30, 299-302