논문 상세보기
pp.471-478
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℃). The result of color value, on 21 day, ΔE 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.
재료 및 방법
실험재료
장치 및 저장 조건
열적특성 분석
온도 측정
중량감소율 측정
수분함량 측정
색도 측정
경도 측정
통계 분석
결과 및 고찰
잠열재의 특성
온도변화
수분함량 및 중량 감소량
가용성 고형분 함량
비타민 C 함량
색 도
경 도
총균수
요 약
References
