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봄배추의 분할 채움 냉각 저장 효과

Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage

산업식품공학 2020년 24권 4호 p.350 ~ 357
한응수, 전준영, 민성기, 하상현, 황종석, 이영근,
소속 상세정보
한응수 ( Han Eung-Soo ) - World Institute of Kimchi
전준영 ( Jeon Jun-Young ) - World Institute of Kimchi
민성기 ( Min Sung-Gi ) - World Institute of Kimchi
하상현 ( Ha Sang-Hyun ) - World Institute of Kimchi
황종석 ( Hwang Jong-Seok ) - Gyeonggi Agricultural Cooperative Food Association Joint Enterprise Corporation
이영근 ( Lee Young-Keun ) - Gyeonggi Agricultural Cooperative Food Association Joint Enterprise Corporation

Abstract


Spring kimchi cabbage was stored fresh for 90 days in a commercial cold storage house. It was sanitized by spraying fungicide on the field before harvesting. The plastic boxes of spring kimchi cabbage were put on the pallet, covered with a 40-hole film, then stacked in the cold storage room at once. The room was maintained for 90 days at 0.7oC after cooling gradually at 2 oC/day. After 90 days, the weight loss was 4.73% and the total trimming loss was 8.26%. The weight loss was 8.08% and the net trimming loss was 3.26% after 90-day storage with partial stack cooling at 2.7oC covered with a 56-hole film. The quality of spring kimchi cabbage after 90-day storage was fresh without physiological disorders.

키워드

spring kimchi cabbage; partial stack cooling storage; film cover; weight loss; trimming loss

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