Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage

Kim, Jinse; Nam, So‐Young; Jung, Hyun Hwan; Son, Jae Yong; Choi, Dong Soo; Kim, Yong Hoon; Lee, Soo Jang; Park, Chun Wan; Kim, Ha Yoon; Park, Seok Ho

doi:10.13050/foodengprog.2019.23.4.270

Cited by 2 publications

(4 citation statements)

References 13 publications

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“…In the Hunter's color and texture analysis of kimchi, the quality differences inherent in the samples used were larger than the quality changes from the storage methods (Table 5 and 6). With white kimchi, redness and yellowness increased during the storage, similar to observations reported for the storage of salted Chinese cabbage (Kim et al., 2019). Under the influence of red sauce, the redness of cabbage increased with storage time.…”

Section: Resultssupporting

confidence: 87%

“…Yeast is also reported to increase during the late fermentation period (Kim et al., 2019). However, herein, the amount of yeast was much lower than LAB due to the short fermentation period.…”

Section: Resultsmentioning

confidence: 99%

“…The nucleation temperature was −3.93 ± 0.06 °C for 1.8 kg red cabbage kimchi and −3.57 ± 0.06 °C for 500 g white cabbage kimchi. The supercooling refrigerator used in this study had a strict temperature control performance (Kim et al., 2019), with the inner temperature near the cooling coil (top side) and the bottom continuously maintained within 0.3 °C deviation even during the on and off operation of the freezing compressor during the 12 weeks of storage (Figure 5B). The set temperature in Figure 5B was changed from −2.2 to −2.5 °C just after the SD analysis.…”

Section: Resultsmentioning

confidence: 99%

“…Strict temperature control is the most common approach for supercooled storage, such as storage of rat liver between −5.5 and 6 °C (Berendsen et al., 2014) and Dongchimi (a watery variety of kimchi) at −3.0 ± 0.5 °C (Choi et al., 2017). In this study, thermal insulating and conducting materials were placed inside (Section 2.3.3) a multipurpose chest‐type refrigerator (Starcool BD‐320, Zhejiang Xingxing Home Appliance Co. Ltd.) to be used as a supercooled refrigerator (Kim et al., 2019). Temperatures at the top and bottom of the supercooled refrigerator were monitored using a data logger (Almemo 5790–2, Ahlborn GmbH, Holzkirchen, Germany) and K‐type thermocouples.…”

Section: Methodsmentioning

confidence: 99%

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Supercooling as a potentially improved storage option for commercial kimchi

Kim

Choi

Kim

et al. 2021

Journal of Food Science

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The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (P < 0.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from –3.03 ± 0.04 to –6.18 ± 0.11 °C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8 kg of commercial red cabbage kimchi and 500 g of white cabbage kimchi manufactured in February 2020 were –3.93 ± 0.06 °C and −3.57 ± 0.06 °C, respectively, and they could be stored at –2.5 °C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at –2.5 °C caused a fermentation delay effect compared to control storage at 1 °C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below −2.5 °C may extend the shelf life of kimchi. Practical Application We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below −2.5 °C. Moreover, the method of direct cool refrigeration may have an industrial‐level application.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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