Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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
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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.

본 연구에서는 신선식품의 품질유통 시스템 구축을 위하여 Peltier 효과를 기반으로 한 열전소자 배송시스템에 잠열재를 탑재한 이동식 저온 컨테이너를 농산물의 유통에 적용하고자 하였다. 실험 방법은 개발된 열전소자 배송시스템 및 개발잠열재를 이용한 이동식 저온 컨테이너에 저장 중 피망의 품질을 평가하여 대조구인 EPS 박스의 피망과 비교 평가하였다. 피망의 저장 중 품질측정 결과, 중량 감소량은 증가하였으나 수분함량은 저장기간동안 90.96~94.43% 수준을 유지하였다. 비타민 C 함량은 감소하는 경향을 나타내었으며 처리구(BPT-5, 10)의 경우 대조구(BPC)에 비해 감소율이 낮게 나타났다. 색도 측정 결과 ${\Delta}E$ 값은 저장기간동안 증가하였으며 21일 때 BPT-5의 ${\Delta}E$ 값은 5.05인데 반해 BPC의 값은 41.8로 크게 증가함을 알 수 있었다. 총균수 또한 저장 21일째 대조구에 비해 BPT-5 처리구가 약 1 log scale 낮은 수준을 나타내어 연구에서 개발한 수배송 용기가 품질 유지에 효과적인 것으로 판단된다. 전체적인 결과를 종합하였을 때, 본 연구를 위하여 개발된 이동식 저온 컨테이너가 피망의 저장성 증가에 효과가 있는 것으로 판단되었다. 하지만 이동식 저온 컨테이너의 개발은 초기단계이며 잠열재의 무게로 인해 하중부담이 크다는 단점을 보완하기 위해 더 많은 연구가 이루어져야 할 것이다.

Keywords

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