Applied Biological Chemistry
- Volume 24 Issue 4
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- Pages.213-217
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- 1981
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the Kimchi Pasteurization -Part 1. Method of Kimchi Pasteurization with Chinese Cabbage Kimchi and its Effect on the Storage-
김치의 순간살균방법(瞬間殺菌方法) -제1보(第-報). 배추 김치의 순간살균방법(瞬間殺菌方法)과 살균효과(殺菌效果)-
- Lee, Nam-Jin (Department of Food Technology, College of Agriculture Seoul National University) ;
- Chun, Jae-Kun (Department of Food Technology, College of Agriculture Seoul National University)
- Published : 1981.12.31
Abstract
A Kimchi pasteurizer consisting of preheating, holding, cooling and liquid separation sections was built with copper tubing coil and glasses. The liquid portion of a Chiness Cabbage Kimchi prepared with 3% NaCl solution was preheated and held for 3 minutes at sterilization temperature. Thereafter it was cooled momentarily and recombined with the untreated solid part of Kimchi At four different temperatures of
김치의 순간살균장치(瞬間殺菌裝置)를 예열부(豫熱部), 살균부(殺菌部), 냉각부(冷却部) 및 액분리-혼합부(液分離-混合部)갖도록 동(銅) coil 으로 제작(製作) 하고 소금과 배추를 재료로 조제한 김치를 살균(殺菌)하였다. 액분리(液分離)에서 김치액을 분리(分離)하여 예열부(豫熱部)에서 순간가열(瞬間加熱)하여 살균부(殺菌部)에서 3분간(分間) 보지(保持)하였으며 곧 냉각부(冷却部)에 순간냉각(瞬間(冷却)시켜 고형분(固形分)과 재혼합(再混合)하였다. 살균온도(殺菌溫度)를
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