Earticle

초록

영어

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the CO2 concentration above 70%. For the initial flushing to 80% CO2 concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. CO2 injection conditions for the under-ripened storage at 10oC consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At 0oC of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent CO2 injection during the ripened state storage and needed only flushing to 80% CO2 at time of the container opening and closing. These results can be used as basic information for the programmed control of CO2 injection in the kimchi container system.

목차

Abstract
서론
재료 및 방법
1. 용기 및 김치 재료
2. 밀폐 용기내 높은 이산화탄소 농도 주입 시간 결정
결과 및 고찰
1. 저장 초기 및 밀폐 용기 개폐 시 이산화탄소 주입 조건
2. 지속적 저장 시의 이산화탄소 주입 조건
결론
감사의 글
참고문헌

키워드

저자

• 안덕순 [ Duck Soon An | 경남대학교 바이오융합학부 ] Corresponding Author
• 조민경 [ Min Gyeong Jo | 경남대학교 바이오융합학부 ]
• 박수연 [ Su Yeon Park | 경남대학교 바이오융합학부 ]
• 이동선 [ Dong Sun Lee | 경남대학교 바이오융합학부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620