산업식품공학 제22권 제4호 (p.321-327)

과채류 19종의 과냉각 영향요인 분석

Influential Factors on Supercooling of Nineteen Fruits and Vegetables
키워드 :
freezing,supercooling storage,aerobic bacteria,quality,correlation

목차

Abstract
서 론
재료 및 방법
  농산물 시료
  과냉각 특성
  이화학적 품질 특성
  미생물학적 품질 특성
  호기성세균과 과냉각현상의 상관관계 검증
  통계분석
결과 및 고찰
  이화학적 품질과 과냉각의 상관관계
  미생물학적 품질과 과냉각의 상관관계
  호기성세균과 과냉각현상의 상관관계 검증
요 약
References

초록

The main purposes of this study were to identify the factors affecting the supercooling property and to improve the possibility of supercooling storage of fruits and vegetables. Freezing point and nucleation temperature, moisture content, hardness, sugar content, and pH of nineteen fruits and vegetables were measured and Pearson correlation analysis was performed. Freezing point showed a statistically significant correlation with moisture content and sugar content (p<0.01), while ice nucleation temperature showed a correlation (p<0.05) only for sugar content. In particular, the water content and sugar content did not show any correlation with the freezing supercooling difference (FSD). From the correlation analysis between FSD, aerobic bacteria, lactic acid bacteria, yeast, and mold, FSD showed a correlation (p<0.01) with aerobic bacteria. The experiments of the saline solutions inoculated with aerobic bacteria at different concentrations showed FSDs of about 2 for saline inoculated with 9.4 log CFU/mL and about 6 for saline inoculated lower than 5 log CFU/mL. Therefore, the aerobic bacteria concentration was determined to be a key factor affecting the supercooling storage of fruits and vegetables.