TY - JOUR
T1 - Proposal of a Method for Maintaining the Quality of Agricultural Products under the Cold Environment
AU - Oki, Akihiro
AU - Kataniwa, Shun
AU - Dowaki, Kiyoshi
N1 - Publisher Copyright:
© 2022 Japan Institute of Energy. All rights reserved.
PY - 2022/1
Y1 - 2022/1
N2 - Food quality control is important for food companies such as restaurants and consumers. Vegetables release heat energy by breathing even after harvesting. When the storage temperature rises, respiratory heat increases, and as a result, sugar decomposition progresses, and nutrients decrease. Therefore, it is possible to keep the quality of food by storing it at a low temperature. In this study, to confirm that cold storage reduced the respiratory heat of foods, we measured respiratory heat of food at low-temperature preservation by each temperature. To measure the respiratory heat of food at low-temperature preservation, we created an experimental device that can be sealed, kept at low-temperature, and can control temperature. Then, we put the food in the device, and measured the change in CO2 concentration immediately after the food was placed and 1 hour after the food was placed by each temperature. Finally, by using the measured data, we calculated the respiratory heat. As a result, low-temperature preservation can reduce respiratory heat, and it was found that the quality of food can be kept.
AB - Food quality control is important for food companies such as restaurants and consumers. Vegetables release heat energy by breathing even after harvesting. When the storage temperature rises, respiratory heat increases, and as a result, sugar decomposition progresses, and nutrients decrease. Therefore, it is possible to keep the quality of food by storing it at a low temperature. In this study, to confirm that cold storage reduced the respiratory heat of foods, we measured respiratory heat of food at low-temperature preservation by each temperature. To measure the respiratory heat of food at low-temperature preservation, we created an experimental device that can be sealed, kept at low-temperature, and can control temperature. Then, we put the food in the device, and measured the change in CO2 concentration immediately after the food was placed and 1 hour after the food was placed by each temperature. Finally, by using the measured data, we calculated the respiratory heat. As a result, low-temperature preservation can reduce respiratory heat, and it was found that the quality of food can be kept.
KW - Food quality control
KW - Life cycle assessment
KW - Natural refrigerant
KW - Respiratory heat
KW - Sugar content
UR - http://www.scopus.com/inward/record.url?scp=85129117428&partnerID=8YFLogxK
U2 - 10.3775/JIE.101.1
DO - 10.3775/JIE.101.1
M3 - Article
AN - SCOPUS:85129117428
SN - 0916-8753
VL - 101
SP - 1
EP - 8
JO - Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy
JF - Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy
IS - 1
ER -