|
KMID : 1024420180220040321
|
|
Food Engineering Progress
2018 Volume.22 No. 4 p.321 ~ p.327
|
|
|
Influential Factors on Supercooling of Nineteen Fruits and Vegetables
|
|
Kim Jin-Se
Park Jong-Woo
Jung Hyun-Kyung
Park Seok-Ho
Choi Dong-Soo
Kim Yong-Hoon
Lee Soo-Jang
Park Chun-Wan
Lee Young-Hee
|
|
|
Abstract
|
|
|
|
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.
|
|
|
KEYWORD
|
|
|
reezing , supercooling storage , aerobic bacteria , quality , correlation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|