초록

○ 연구결과
1. 적정 가스농도비율의 포장내 충진으로 상온에서 일반포장에 비해 active MA 포장으로 유통기간을 2∼3일 더 연장할 수 있었다.
2. 가스농도의 비율을 용이하게 조절할 수 있는 2종류의 모델(MFC type과 PLC type)과 연구용 및 보급용으로 구분하여 개발하였다.
3. 유통적정온도는 5∼13℃에서 효과적이였으며, 포장재질은 OPP 40㎛가 저장성이 높은 것으로 나타났다.

Abstract ▼

Ⅳ. Results and Utilization
1. Develop of the gas control system for mini-packaging in some vegetable
This research was done to develop a device that injects different ratio of mixed gas into a packing bag according to various farm products. After theoretically designing a gas mixing system to

Ⅳ. Results and Utilization
1. Develop of the gas control system for mini-packaging in some vegetable
This research was done to develop a device that injects different ratio of mixed gas into a packing bag according to various farm products. After theoretically designing a gas mixing system to control automatically the partial pressure and mass, the system, which can control the flow rate of mixed gas with MFC(mass flow controller), and the system, which control the flow rate of mixed gas with air regurator and the mass of mixed gas with strain gage, were manufactured.
The difference of two values decreases within 0.01%, comparing the theoritcal value and the experimental using a new system manufactured in the lab in mixing gas.
In this experiment the automatic mixing system is develped, into which the farmer can easily inject the different ratio of gas according to various farm products, of which the controling accuracy is within ±0.01%, and which the farmer can purchase at low price.
2. Effect of storage temperature on the change of quality of the packed some vegetable after harvested in field
Respiration and ethylene product were considerably higher at high storage temperature compared to low storage temperature. The acetaldehyde and ethanol product also were higher at room temperature(about 27℃) than those stored at low temperature(13℃ and 5℃). Change of ascorbic acid and sugar contents was decreased at the room temperature(RT) as storage period extended, but there were no differences in low temperature(13℃ and 5℃). The weight loss was low in the order of RT, 13℃, 5℃. In the early stage of storage, it did not show the differences among each temperature, but it show much differences as the storage period was extended. From results of the value of sensory test for marketing, we know that tomato and Perilla Leaves keep on freshing for 5 days at 13℃ and Allium fistulosum, Lettuce and Spinach keep on freshing for 5 days at 5℃.
3. Effect of the packaging materials on the change of quality of the packed some vegetable after harvested in field
Effects of CO₂ and ethylene concentration on the packaging materials were the lowest in the OPP 40㎛. Acetaldehyde and ethanol contents were gradually increased in the only OPP 40㎛. change of ascorbic acid contents was decreased slowly in all of the packaging materials, although it was the lowest in PEPA 75㎛. Change of sugar contents of tomato and Allium fistulosum was generally decreased in the 10 days of storage, but it was not influenced by the each packaging materials. The weight loss increased slowly during storage period, and it was low in the order of OPP 40㎛, OPP 50㎛ and PEPA 75㎛, but marketability was not influenced by the weight loss.
4. Effect of the active MA packaging on the change of quality of some vegetable
Respiration rate and ethylene production was the highest in the 0:30 and 0:50 with the rate of CO₂ to O₂. However, in the 0:30 and 0:50 with the rate of CO₂ to O₂, acetaldehyde and ethanol contents were low. Sugar contents of tomato and Allium fistulosum was not the differences among treatment of kind of mixed gas. Ascorbic acid contents of tomato and Allium fistulosum was gradually decreased in the 0:30, 0:50 with the rate of CO₂ to O₂, but it was not difference among the treatment of mixed gas in leafy vegetable. Weight loss of tomato and Allium fistulosum was not difference among the treatment of mixed gas, but ones of some leafy vegetable was comparatively high in the 0:30, 0:50 with the rate of CO₂ to O₂. From results of the value of sensory test in visual quality and off-flavor, it was possible that the self period extended to 2∼3 days in the 0:30, 0:50 with the rate of CO₂ to O₂.
From these results, we suggest that packaging metrial of the OPP 40㎛ and oxygen injection of 30∼50% could be keep on freshing for a long time in case of marketing directly to internet shopping or mart and marketing under the low temperature(13℃ and 5℃),

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• Summary ... 7
• CONTENTS ... 12
• 목차 ... 16
• 제1장 서 론 ... 19
• 제1절 연구개발의 필요성 ... 20
• 제2절 국내·외 기술 개발 현황 ... 20
• 제3절 연구개발의 목적과 범위 ... 21
• 제2장 채소포장용 혼합가스 system 개발 ... 23
• 제1절 서론 ... 24
• 제2절 혼합가스 system 이론적 설계 ... 26
• 제3절 혼합가스 system 설계 및 제작 ... 37
• 1. MFC를 이용한 혼합가스 system 설계 및 제작 ... 37
• 2. 가스의 질량과 분압 제어 program을 이용한 자동 혼합가스 system 설계 및 제작 ... 41
• 가. Mixing tank를 이용한 혼합장치 설계 및 제작 ... 41
• 1) 가스혼합장치 설계 ... 41
• 2) 혼합용기를 가진 채소포장용 혼합가스 system 제작 ... 42
• 나. 가스의 질량과 분압 제어 program을 이용한 자동 혼합 가스 system ... 44
• 1) 설계 ... 44
• 2) 제작 ... 46
• 제4절 결과 및 고찰 ... 47
• 1. MFC를 이용한 가스 system의 혼합가스 조성비 분석 ... 47
• 2. 가스의 질량과 분압 제어 program을 이용한 자동 혼합가스 system의 정도 분석 ... 50
• 가. Mixing tank를 이용한 혼합가스 system의 정도 분석 ... 50
• 나. 가스의 질량 및 분압을 이용한 자동 혼합가스 제어 system의 정도 분석 ... 52
• 제5절 결과요약 ... 56
• 인용문헌 ... 57
• 제3장 몇 몇 채소류의 산지 소포장시 저장온도에 따른 포장내 생리적 특성 및 품질 변화에 미치는 영향 ... 60
• 제1절 서설 ... 61
• 제2절 재료 및 방법 ... 62
• 1. 저장온도에 따른 토마토 및 대파의 생리적 특성 및 품질변화에 미치는 영향 ... 62
• 2. 저장온도에 따른 엽채류의 생리적 특성 및 품질변화에 미치는 영향 ... 64
• 제3절 결과 및 고찰 ... 64
• 1. 저장온도에 따른 토마토 및 대파의 생리적 특성 및 품질변화에 미치는 영향 ... 64
• 2. 저장온도에 따른 엽채류의 생리적 특성 및 품질변화에 미치는 영향 ... 75
• 제4절 결과요약 ... 86
• 인용문헌 ... 87
• 제4장 몇 몇 채소류의 소포장시 포장재질이 품질변화에 미치는 영향 ... 90
• 제1절 서설 ... 91
• 제2절 재료 및 방법 ... 92
• 1. 포장재질이 토마토 및 대파의 품질변화에 미치는 영향 ... 93
• 2. 포장재질이 엽채류의 품질변화에 미치는 영향 ... 94
• 제3절 결과 및 고찰 ... 94
• 1. 포장재질이 토마토 및 대파의 품질변화에 미치는 영향 ... 94
• 2. 포장재질이 엽채류의 품질변화에 미치는 영향 ... 104
• 제4절 결과요약 ... 112
• 인용문헌 ... 114
• 제5장 몇 몇 채소류의 active MA 소포장시 품질변화에 미치는 영향 ... 116
• 제1절 서설 ... 117
• 제2절 재료 및 방법 ... 118
• 1. Active MA 포장이 토마토 및 대파의 품질변화에 미치는 영향 ... 118
• 2. Active MA 포장이 엽채류의 품질변화에 미치는 영향 ... 120
• 제3절 결과 및 고찰 ... 120
• 1. Active MA 포장이 토마토 및 대파의 품질변화에 미치는 영향 ... 120
• 2. Active MA 포장이 엽채류의 품질변화에 미치는 영향 ... 131
• 제4절 결과요약 ... 142
• 인용문헌 ... 143
• 끝페이지 ... 148