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KMID : 1024420190230040270
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Food Engineering Progress
2019 Volume.23 No. 4 p.270 ~ p.277
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Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage
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Kim Jin-Se
Nam So-Young
Jung Hyun-Kyung
Son Jae-Yong
Choi Dong-Soo
Kim Yong-Hoon
Lee Soo-Jang
Park Chun-Wan
Kim Ha-Yun
Park Seok-Ho
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Abstract
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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°C and the freezing points were around -0.4°C, so -2°C was selected for the supercooled storage. The growth rate of lactic acid bacteria and yeast at -2°C storage was lower than that at 2°C 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.
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KEYWORD
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direct refrigerator, temperature constancy, supercooled storage, salted Chinese cabbage, kimchi
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