산업식품공학 (Food Engineering Progress)

  • 제23권4호
  • /
  • Pages.270-277
  • /
  • 2019
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지
DOI QR코드

DOI QR Code

직냉식 냉장고의 과냉각 저장을 위한 항온 특성 개선 연구

Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage

  • 김진세 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 남소영 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 정현경 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 손재용 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 최동수 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 김용훈 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 이수장 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박천완 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박석호 (농촌진흥청 시설원예연구소)
  • Kim, Jinse (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Nam, Soyoung (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Jung, Hyun Kyung (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Son, Jae Yong (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Choi, Dong Soo (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Yong Hoon (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Soo Jang (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Park, Chun Wan (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Ha Yoon (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Park, Seok Ho (Protected Horticulture Research Institute, National Institute of Horticultural and Herbal Science, RDA)
  • 투고 : 2019.10.02
  • 심사 : 2019.11.15
  • 발행 : 2019.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

0℃로 설정 시 최저온도 -9℃ 최고온도 1℃로 온도편차가 10℃ 발생하는 직냉식 냉장고 내부에 단열재와 전도체를 배치하여 온도편차를 목표온도에서 ±0.3℃ 이내로 유지하는 조건을 이론적으로 계산하였고, 상용 판매되는 직냉식 냉장고에 적용하여 효과를 확인하였다. 항온 특성이 개선된 직냉식 냉장고에 -2℃의 과냉각 상태로 절임배추를 저장할 경우 2℃의 저온저장 대비 유산균과 효모의 증식이 완화되었고, 유산균의 먹이가 되는 환원당도 높게 유지되었다. -2℃ 과냉각으로 절임배추를 저장할 때 발효가 지연되는 효과가 나타났기 때문에, 김치를 저장할 경우에도 발효 지연의 효과가 있을 것으로 판단된다. 상용 직냉식 냉장고를 단열재와 전도체의 추가만으로 경제적으로 항온냉장고로 전환이 가능하기 때문에 산업적인 활용이 기대된다.

Commercial direct refrigerators have good energy efficiency, but are difficult to use for supercooled storage due to their large temperature deviation. Placing insulators and conductors inside the refrigerator could reduce these temperature deviations to within 0.3 degrees, allowing for the supercooled storage. The supercooled storage of salted Chinese cabbages during ten weeks was progressed to compare the other low temperature storages. The nucleation temperatures of salted Chinese cabbage were around -2.5℃ and the freezing points were around -0.4℃, so -2℃ was selected for the supercooled storage. The growth rate of lactic acid bacteria and yeast at -2℃ storage was lower than that at 2℃ storage. The reducing sugar was maintained higher due to the growth rate of lactic acid bacteria. The supercooled storage had an effect of delaying the fermentation of the salted Chinese cabbage, which may have the effect of delaying the fermentation of kimchi. This enhancement method of the direct refrigerator was effective for the supercooled storage and would be promising for commercial use.

키워드

참고문헌

  1. Aksit M, Zhao C, Klose B, Kreger K, Schmidt HW, Altstadt V. 2019. Extruded polystyrene foams with enhanced insulation and mechanical properties by a benzene-trisamide-based additive. Polymers 11, 268:1-10
  2. Al-Ajlan SA. 2006. Measurements of thermal properties of insulation materials by using transient plane source technique. Appl. Therm. Eng. 26: 2184-2191. https://doi.org/10.1016/j.applthermaleng.2006.04.006
  3. Bista S, Hosseini SE, Owens E, Phillips G. 2018. Performance improvement and energy consumption reduction in refrigeration systems using phase change material (PCM). Appl. Therm. Eng. 142: 723-735. https://doi.org/10.1016/j.applthermaleng.2018.07.068
  4. Bergman TL, Lavine AS, Incropera FP, Dewitt DP. 2011. Fundamentals of heat and mass transfer-Seventh ed. John Wiley & Sons, Danvers, MA, USA. pp 983-990.
  5. Choi EJ, Chung YB, Han AR, Chun HH. 2015. Combined effects of sanitizer mixture and antimicrobial ice for improving microbial quality of salted Chinese cabbage during low temperature storage. J. Korean Soc. Food Sci. Nutr. 44: 1715-1724. https://doi.org/10.3746/jkfn.2015.44.11.1715
  6. Esmon A. 2010. Effective vaccine storage. Global Hospital &Healthcare Management. New Delhi, India.
  7. Gill CO. 1996. Cold storage temperature fluctuations and predicting microbial growth. J. Food Prot. 59: 43-47. https://doi.org/10.4315/0362-028X-59.13.43
  8. Han RS, Zhu GQ, Zhang GW. 2013. Experiment study on the ignition point of XPS foam plastics. Procedia Engineer. 52: 131-136. https://doi.org/10.1016/j.proeng.2013.02.117
  9. Ho JC, Chou SK, Chua KJ, Mujumdar AS, Hawlader MNA. 2002. Analytical study of cyclic temperature drying: effect on drying kinetics and product quality. J. Food Eng. 51: 65-75. https://doi.org/10.1016/S0260-8774(01)00038-3
  10. James C, Seignemartin V, James SJ. 2009. The freezing and supercooling of garlic (Allium sativum L.). Int. J. Refrig. 32: 253-260. https://doi.org/10.1016/j.ijrefrig.2008.05.012
  11. Jeong JK Park SE, Lee SM, Choi HS, Kim SH, Park KY. 2011. Quality changes of brined baechu cabbage prepared with low temperature stored baechu cabbage. J. Korean Soc. Food Sci. Nutr. 40:475-479. https://doi.org/10.3746/jkfn.2011.40.3.475
  12. Kim DG, Kim BK, Kim MH. 1994. Effect of reducing sugar content in Chinese cabbage on Kimchi fermentation. J. Korean Soc. Food Nutr. 23: 73-77.
  13. Kim JS, Park JW, Jung HK, Park SH, Choi DS, Kim YH, Lee SJ, Park CW, Lee YH. 2018. Influential factors on supercooling of nineteen fruits and vegetables. Food Eng. Prog. 22: 321-327. https://doi.org/10.13050/foodengprog.2018.22.4.321
  14. Kittel C, Kroemer H. 1980. Thermal physics, W. H. Freeman and Company, New York, USA.
  15. Kono S, Kom M, Araki T, Sagara Y. 2017. Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet. J Food Eng. 214: 158-164. https://doi.org/10.1016/j.jfoodeng.2017.06.023
  16. Laguerre O. 2010. Heat transfer and air flow in a domestic refrigerator. Mathematical Modelling of Food Processing, Mohammed M. Farid (ed.), CRC Press, Boca Raton, USA, pp. 445-474.
  17. Nuclear-power.net. Thermal conductivity of extruded polystyrene. Available from: https://www.nuclear-power.net/nuclear-engineering/heat-transfer/heat-losses/insulation-materials/thermal-conductivity-of-extruded-polystyrene/
  18. Shuntich DJ. 2018. Precision supercooling refrigeration device. USA patent NO. 20180180353.
  19. Ullah J, Takhar PS, Sablani SS. 2014. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage. LWT-Food Sci. Technol. 59: 1186-1190. https://doi.org/10.1016/j.lwt.2014.06.018
  20. Verma S, Singh H. 2019. Vacuum insulation in cold chain equipment: A review. Enrgy. Proced. 161:232-241. https://doi.org/10.1016/j.egypro.2019.02.086
  21. Vo CV, Bunge F, Duffy J, Hood L. 2011. Advances in thermal insulation of extruded polystyrene foams. Cell. Polym. 30:137-155. https://doi.org/10.1177/026248931103000303

피인용 문헌

  1. Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi vol.24, pp.4, 2019, https://doi.org/10.13050/foodengprog.2020.24.4.235
  2. Supercooling as a potentially improved storage option for commercial kimchi vol.86, pp.3, 2019, https://doi.org/10.1111/1750-3841.15633