화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Applied Chemistry for Engineering, Vol.32, No.5, 547-555, October, 2021
DOI10.14478/ace.2021.1062  Export Citation
Pd/ZSM-5 촉매와 저온 플라즈마를 이용한 사과와 키위의 상온 저장 안정성 향상
Improvement of Storage Stability of Apple and Kiwi at Room Temperature Using Pd/ZSM-5 Catalyst and Nonthermal Plasma
김승건, 이호원, 목영선†, 유승민1, 전형원1, 김성봉1
  • 제주대학교 생명화학공학과
  • 1한국핵융합에너지연구원 플라즈마기술연구소
Seung-Geon Kim, Ho-Won Lee, Young Sun Mok†, Seungmin Ryu1, Hyeongwon Jeon1, and Seong Bong Kim1
  • Department of Chemical and Biological Engineering, Jeju National University, Jeju 63243, Republic of Korea
  • 1Institute of Plasma Technology, Korea Institute of Fusion Energy, Jeollabuk-do 54004, Republic of Korea
E-mail:
초록
본 연구에서는 촉매-플라즈마 반응기를 농산물(사과, 키위) 저장고에 적용하여 저장 중 발생되는 에틸렌을 제거하고자하였다. 1 m3 유닛 컨테이너 2개를 제작하여 에틸렌을 처리하지 않는 대조군과 발생하는 에틸렌을 촉매와 플라즈마에의해 처리하는 실험군으로 구분하여 상온에서의 장기 저장성을 비교하였다. 또한 실험군에는 곰팡이 등의 세균 증식을 억제하기 위하여 소량의 오존을 주입하였다. 상온에서 사과와 키위를 각각 50 day와 57 day 동안 저장하여 에틸렌농도 변화, 경도, 당도, 산도, 및 손실율을 비교하였다. 저장기간 동안의 에틸렌 농도 변화는 대조군이 실험군에 비해 높게 나타나 실험군에서 에틸렌이 효과적으로 제거되는 것으로 나타났다. 저장 후의 경도, 당도 및 당산비는 저장전에 비해 좋게 나타났으며, 특히 키위가 사과에 비해 높게 향상하였다. 또한 저장 종료 후, 대조군에서 사과와 키위의 손실율은 각각 10%와 54.1%로 나타났으나, 실험군에서의 손실율은 각각 6%와 34.8%로 나타났다. 따라서 실험군의 저장성이 대조군에 비해 좋게 나타났다.
A catalyst-plasma reactor was applied to the storage of agricultural products, e.g., apple and kiwi, to remove the ethylene generated during the storage. Two 1-m3 unit containers were prepared, and the long-term storage stability of the control group at room temperature was compared with that of the experimental group of which the produced ethylene was treated by the catalyst-plasma reactor. In case of the experimental group, a small amount of ozone was injected to the unit container to suppress the growth of microorganisms such as mold. The apples and kiwis were stored at room temperature for 50 and 57 days, respectively, and the changes in ethylene concentration, hardness, sugar content, acidity, and loss rate were compared. The ethylene concentration during the storage for the control group was higher than that for the experimental group, indicating that the ethylene was effectively removed. Hardness, sugar content, and sugar acid ratio after the storage were better than before the storage, and in particular, the storage stability of kiwifruit was improved significantly. In addition, after the storage, the loss rates of apples and kiwis in the control group were 10 and 54.1%, respectively, but the loss rates in the experimental group were 6 and 34.8%, respectively. Therefore, the storage stability of the experimental group was a lot better than that of the control group.
Keywords:Apple;Kiwi;Ethylene;Plasma;Pd/ZSM-5
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