저장방법에 따른 ‘후지’ 사과의 품질 및 향기 특성

박천완,최동수,김용훈,김진세,김승희,곽용범,송주희 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.4

To predict the quality of Fuji apples, this study investigated the characteristics and correlations of their fruit quality according to storage method and storage period. Fuji apples were stored in cold storage at 0o C for 250 days with no treatment, with 1-MCP treatment, and under controlled atmosphere (CA) storage. According to the storage method, the weight loss was the lowest in the CA-treated group (3.43%) until 250 days, and the change in fruit firmness was the least in the 1-MCP group. The titratable acidity remained above 0.2% for 1-MCP and CA storage until 250 days and decreased to 0.1% for cold storage. The principal component analysis showed a difference in quality between the 1-MCP group, CA group, and cold storage group after 200 days of storage. Six types of volatile components were commonly detected in all storage methods, while three types of independent components with a low threshold were detected in 1-MCP. Weight loss, titrable acidity, and firmness were highly correlated with physicochemical quality, and CA storage was judged to be a long-term storage technology that satisfies consumers’ tastes by maintaining excellent flavor and quality.

자두 ‘추희’의 저장방법에 따른 저장특성

박천완,최동수,김용훈,이단비,홍원호 한국산업식품공학회 2023 학술대회 및 심포지엄 Vol.2023 No.11

농산물 CA저장고 내부의 저장환경 EOF 분석

박천완,최동수,김용훈 한국산업식품공학회 2023 학술대회 및 심포지엄 Vol.2023 No.11

T-rial이 적용된 농산물 저온저장고의 열유동 해석

박천완,손재용,최동수,김용훈,김진세 한국산업식품공학회 2022 학술대회 및 심포지엄 Vol.2022 No.04

단축스크류로 구성된 압출성형기의 TVP 제조 특성

박천완,최동수,김용훈 한국산업식품공학회 2023 학술대회 및 심포지엄 Vol.2023 No.11

떫은감의 기체 조성비에 따른 CA저장 특성

박천완,박석호,이희수,조정화,최동수,김용훈,김진세,박종우,최승렬,이수장 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04

본 연구는 떫은감의 저장기간을 연장시키기 위한 CA저장에서 저장고 내부의 적정 기체 조성비를 파악하기 위하여 CA챔버 내부의 기체 조성을 다르게 유지하고 그 기체 조성이 떫은감의 품질에 미치는 영향을 조사하였다. 떫은감의 품종은 상주둥시를 이용하였으며 저장 온도 조건은 0~1℃, 습도조건은 90~95%로 유지하였고 기체 조성(O2, CO2)은 CA저장 5처리구(CA 1: 2.0~4.0%, 2.5~3.0%; CA 2: 2.0~4.0%, 4.5~5.0%; CA 3: 4.0~6.0%, 0.5~1.0%; CA 4: 4.0~6.0%, 2.5~3.0%; CA 5: 4.0~6.0%, 4.5~5.0%) 및 저온저장구로 구분하여 120일간 저장하였다. 감모율은 CA저장에서 CA 5 처 리구가 3.22%로 가장 낮았고 CA 2 처리구가 5.25%로 가장 높았으며, 저온저장구는 11.58%로 CA 처리구에 비해 약 2배 이상 감모율이 높았다. 떫은감의 과육경도는 CA 2 처리구가 1.09N으로 가장 높았으며 저온저장구는 0.39N으로 가장 낮게 나타났다. 당도는 CA저장에서 CA 5 처리구가 18.80°Brix로 가장 높게 나타났고 CA 2 처리구가 16.71°Brix 로 가장 적게 나타났으며, 저온저장구가 20.42°Brix로 CA 처리구에 비해 높았다. 감의 최종 적정산도는 저온저장구에 서 0.28%로 CA저장에 비해 높게 나타났으며, CA저장에서 CA 5 처리구가 0.23%로 가장 높았다. 저장기간 동안 과피 흑변의 발생률은 저온저장구에서 72%로 CA 처리구보다 최대 48% 높게 나타났으며, CA 처리구에서 CO2에 의한 과육 갈변은 나타나지 않았으나 95일 이후 연화가 급속하게 진행되었다. 저장병은 저장 후 95일에 CA 처리구에서 평균적 으로 10%가 발생하였으나, 저온저장구에서는 50%가 발생하였다.

저장방법에 따른 복숭아 ‘홍금향’의 품질 및 상관관계

박천완,최동수,김용훈,김진세,김승희,곽용범,송주희 한국국제농업개발학회 2022 韓國國際農業開發學會誌 Vol.34 No.4

This study investigated the changes in fruit quality characteristics and how they correlated with the storage conditions and storage period. The firmness of peaches stored in cold storage decreased rapidly after 14 days (13.0 N), but the firmness of peaches stored in CA storage remained high for 28 days (20.9 N). The titratable acidity of peaches stored in cold storage decreased rapidly from 0.23 to 0.26% after 21 days, but there was no change until 7 days for peaches stored in CA storage, and then it decreased to 0.23% after 28 days. The soluble solid content increased significantly as the storage period elapsed under cold storage, but there was no notable difference for CA storage. After 28 days of storage, the weight loss rate of peaches stored in CA storage(8%) was lower than peaches stored in cold storage(23%). The was significant background color for peaches stored in cold storage after 7 days, and changed to a completely different color after 28 days of storage. As for the correlation between the quality characteristics of peach fruits stored at low temperatures, weight loss rate, sunny side ΔE value, background color lightness, background color redness, and ΔE value showed high correlations, and CA storage showed high correlations with weight loss rate and coloration. In conclusion, according to our study results, 'Kunika' peaches can be stored for 14 days in low-temperature storage and up to 28 days in CA storage, and it is thought that the weight loss rate, firmness, and coloration during storage can be used as factors for quality prediction. 본 연구는 복숭아 ‘홍금향’품종에서 저장조건과 저장기간에따른 과실 품질특성 변화와 이들의 상관관계를 분석하여 품질예측을 위한 기초자료로 활용하고자 수행하였다. 저장방법에 따른 경도는 저온 저장은 저장 7일 후부터 감소하기 시작하였으나, CA 저장은 저장 28일 동안 높게 유지되었다(20.9N). 산 함량은 저온 저장의 경우 저장 21일 후0.23~0.26%로 급격히 감소하였으나, CA 저장의 경우 저장 7 일까지 변화가 없었고 저장 28일 후에 0.23%로 감소되었다. 가용성 고형물 함량은 저온 저장의 경우 저장기간이 경과 할수록 유의한 차이로 증가하였으나, CA 저장은 저장기간에 따라 유의한 차이가 나타나지 않았다. 감모율은 두 저장방법 모두 저장 일수가 경과함에 따라 점차 증가하였으나 저장 28일후 CA 저장 감모율은 8% 수준으로 저온 저장(13%)에 비해낮았다. 착색도는 저온 저장은 저장 7일 후부터 바탕색이 현저히 차이가 나기 시작하여 저장 28일 후에는 전혀 다른 색으로 변하여 상품성이 떨어졌다. 저장방법에 따른 복숭아 과실품질특성 요인 간 상관관계는 저온 저장은 감모율, 양광면 ∆E 값, 바탕색 명도, 바탕색 적색도 그리고 ∆E 값 간에 높은 상관관계를 나타내었고, CA 저장은 감모율과 착색도 간에 높은상관관계를 나타났다. 복숭아 ‘홍금향’는 14일 정도 저온 저장이 가능하며 CA 저장으로 28일까지 저장기한이 연장됨을 확인하였으며, 저장 중감모율, 경도, 착색도가 품질예측을 위한 요인으로 활용될 수있을 것으로 판단된다.

저장고 내부 위치에 따른 저장환경과 복숭아 ‘Kunika’의 품질 분석

박천완,조세라,최동수,김용훈,김승희,송주희 한국산학기술학회 2023 한국산학기술학회논문지 Vol.24 No.11

This study was carried out to determine the relationship between the environmental characteristics of kunika peach quality in cold storage in varying conditions. To measure the storage environment's temperature and humidity, sensors were installed at 9 points inside a CA storage facility, and peaches were stored in the same position. The results showed that the temperature and humidity changed with periodicity during the cooling, loading, and defrosting operations of the cold storage. During the defrost operation, the temperature at the top of the storage facility rose high, and the relative humidity near the evaporator decreased by 52%. EOF analysis of the temperature and humidity data inside the cold storage showed that the variability in Mode 1 was strongly influenced by humidity. Weight loss was highest at 12.8% at the position where the lowest humidity was measured. Hardness and soluble solids did not differ significantly according to the storage date after 2 weeks. Correlation analysis between quality and position showed a greater difference in the vertical direction than the horizontal direction. The difference between quality and storage-environment variability was also higher in the vertical direction, but more detailed analysis of temperature, humidity, and wind speed individually and collectively is needed.

자동기체제어 알고리즘을 이용한 상주둥시의 장기저장 효과 분석

박천완,박석호,김진세,최동수,김용훈,이수장,손재용 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.2

In this study, a controlled atmosphere (CA) storage system is proposed as a storage method for prolonging processing period. Persimmon was placed in CA storage at 0.5oC±0.5 for 92 d. The qualities of the stored persimmons were compared to determine the possibility of extending shelf life. ‘Sangjudungsi,’ which was harvested on October 26, 2017, was applied to the persimmons. In order to compare differences according to size, the persimmons were classified into Size No. 2 (170 g) and Size No. 3 (145 g). In the result, the yellowness of CA-stored persimmons was 26.3% lower than that of cold-stored ones, confirming that after-ripening was delayed. The firmness of CAstored and Size No. 3 persimmon was higher than that of cold-stored and Size No. 2 persimmon. Tannin decreased significantly in cold storage, but it tended to increase in CA storage. The sugar content of Size No. 3 was lower than that of Size No. 2, but there was no difference in tendencies according to the storage method. Weight loss in CA storage was lower than that in cold storage. A comparison of color difference, firmness, sugar content, tannin, and weight loss ratio showed that CA storage was more effective in improving shelf life than cold storage.

복숭아 ‘홍금향’의 저장고 내부 저장위치별 품질변화 관찰

박천완,손재용,최동수,김용훈,김진세 한국산업식품공학회 2021 학술대회 및 심포지엄 Vol.2021 No.10