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Article

Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency

by
Sung Gi Min
1,†,
Timilehin Martins Oyinloye
2,3,†,
Young Bae Chung
1 and
Won Byong Yoon
2,3,*
1
Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
2
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
3
Elder-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Republic of Korea
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work and they are the Co-first authorship.
Foods 2025, 14(5), 879; https://doi.org/10.3390/foods14050879
Submission received: 15 February 2025 / Revised: 28 February 2025 / Accepted: 1 March 2025 / Published: 4 March 2025
(This article belongs to the Special Issue The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation)
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Abstract

This study optimized Chinese cabbage (Brassica rapa L. ssp. pekinensis) storage design by integrating K-means clustering, heat transfer analysis, and respiratory heat effects. A morphological assessment identified three clusters: class 1 (73.32 ± 3.34 cm length, 46.73 ± 2.24 cm width, 1503.20 ± 118.39 g weight), class 2 (82.67 ± 1.17 cm, 51.89 ± 2.37 cm, 2132.48 ± 127.16 g), and class 3 (89.17 ± 2.45 cm, 58.67 ± 2.77 cm, 2826.37 ± 121.25 g), with a silhouette coefficient of 0.87 confirming robust clustering. The CO2, relative humidity, and airflow analysis revealed hotspots and imbalances. Heat transfer modeling, incorporating respiratory heat, closely matched experimental data (RMSE < 0.54 °C), while excluding it caused deviations in storage. The validated model informed a modified geometry for scale-up CFD modeling, reducing the convergence time by 38% and the RAM usage by 30%. Three commercial storage designs were evaluated: fully filled, batch filled (50:50), and repositioned air conditioning with batch filling. The latter achieved a faster equilibrium (4.1 °C in 17 h 15 min vs. 21 h 30 min for fully packed) and improved airflow, reducing the hot zones. This study highlights the importance of integrating cabbage morphology, environmental factors, and respiratory heat into storage design to enhance cooling efficiency and product quality.
Keywords: Chinese cabbage classification; computational fluid dynamics (CFD); heat transfer; K-means clustering; storage optimization Chinese cabbage classification; computational fluid dynamics (CFD); heat transfer; K-means clustering; storage optimization

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MDPI and ACS Style

Min, S.G.; Oyinloye, T.M.; Chung, Y.B.; Yoon, W.B. Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency. Foods 2025, 14, 879. https://doi.org/10.3390/foods14050879

AMA Style

Min SG, Oyinloye TM, Chung YB, Yoon WB. Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency. Foods. 2025; 14(5):879. https://doi.org/10.3390/foods14050879

Chicago/Turabian Style

Min, Sung Gi, Timilehin Martins Oyinloye, Young Bae Chung, and Won Byong Yoon. 2025. "Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency" Foods 14, no. 5: 879. https://doi.org/10.3390/foods14050879

APA Style

Min, S. G., Oyinloye, T. M., Chung, Y. B., & Yoon, W. B. (2025). Optimizing Commercial-Scale Storage for Chinese Cabbage (Brassica rapa L. ssp. Pekinensis): Integrating Morphological Classification, Respiratory Heat Effects, and Computational Fluid Dynamics for Enhanced Cooling Efficiency. Foods, 14(5), 879. https://doi.org/10.3390/foods14050879

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