Applied Biological Chemistry
- Volume 25 Issue 4
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- Pages.197-200
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- 1982
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the Kimchi Pasteurization -Part II. Effects of Kimchi Pasteurization Conditions on the Shelf-life of Kimchi-
김치의 순간살균방법(瞬間殺菌方法) -제2보(第二報). 배추김치의 순간살균조건(瞬間殺菌條件)이 김치의 저장성(貯藏性)에 미치는 영향(影響)-
- Lee, Nam-Jin (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
- Chun, Jae-Kun (Department of Food Science and Technology, College of Agriculture, Seoul National University)
- Published : 1982.12.31
Abstract
Pasteurization conditions of chinese cabbage-Kimchi were investigated in the Kimchi pasteurizer which sterilized the liquid portion and mixed with that of non-heat treated solid of Kimchi in a constant volume reservoir. The shelf-life of the sterilized Kimchi were compared at various temperature 75, 81,
배추와 3%의 소금물로 담금한 간이(簡易) 김치를 사용하여 김치의 액성분(液成分)만을 분리(分離) 순간살균(瞬間殺菌)하고 이것을 재혼합(再混合)하는 살균방법(殺菌方法)에 있어서 적정(適正) 반복살균회수(反復殺菌回數)와 살균온도(殺菌溫度) 및 1회(回) 살균시간(殺菌時間) 등에 관하여 조사하였다. 살균효과(殺菌效果)는 살균후(殺菌後)
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