국내산 농산물의 과냉각 및 동결점 분석
Estimating the freezing and supercooling points of Korean agricultural products from experimental and quality characteristics
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This study was performed to determine the optimal freezing point for the reliable cold storage of Korean agricultural products, and to provide basic data for determining the storage temperature based on the quality characteristics. Additional supercooling temperature analysis was conducted to explore the possibility of supercooling storage. To determine the effects of quality characteristics on the freezing point, the hardness, acidity, moisture and sugar content were analyzed. The crops were frozen using customized cooling unit and their freezing and supercooling points were determined based on their heat release points. The freezing temperatures of garlic, leek, cucumber, hot pepper, grape, oriental melon, netted melon, peach, cherry tomato, plum, daikon, sweet persimmon, apple, sweet potato, mandarin, pear, and strawberry were -1.6, -0.5, -0.5, -0.7, -1.6, -1.6, -1.3, -0.8, -0.3, -1.1, -0.3, -1.7, -1.5, -1.5, -0.8, -1.5, and -0.9℃, respectively; otherwise, supercooling points were -7.8, -3.7, -3.3, -4.9, -5.7, -4.6, -2.8, -3.3, -5.9, -4.2, -0.8, -4.7, -3.2, -3.7, -4.7, -4.2, and -3.4℃, respectively. These results suggest that the ideal freezing temperature of crops could be estimated through freezing point depression because of their sugar content, and this technique should be used to maintain an optimum storage temperature. However, cold storage is complicated and further study is required because of the effects of long-term cold storage on the crops.
Abstract
This study was performed to determine the optimal freezing point for the reliable cold storage of Korean agricultural products, and to provide basic data for determining the storage temperature based on the quality characteristics. Additional supercooling temperature analysis was conducted to explore the possibility of supercooling storage. To determine the effects of quality characteristics on the freezing point, the hardness, acidity, moisture and sugar content were analyzed. The crops were frozen using customized cooling unit and their freezing and supercooling points were determined based on their heat release points. The freezing temperatures of garlic, leek, cucumber, hot pepper, grape, oriental melon, netted melon, peach, cherry tomato, plum, daikon, sweet persimmon, apple, sweet potato, mandarin, pear, and strawberry were -1.6, -0.5, -0.5, -0.7, -1.6, -1.6, -1.3, -0.8, -0.3, -1.1, -0.3, -1.7, -1.5, -1.5, -0.8, -1.5, and -0.9℃, respectively; otherwise, supercooling points were -7.8, -3.7, -3.3, -4.9, -5.7, -4.6, -2.8, -3.3, -5.9, -4.2, -0.8, -4.7, -3.2, -3.7, -4.7, -4.2, and -3.4℃, respectively. These results suggest that the ideal freezing temperature of crops could be estimated through freezing point depression because of their sugar content, and this technique should be used to maintain an optimum storage temperature. However, cold storage is complicated and further study is required because of the effects of long-term cold storage on the crops.
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