Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 4
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- Pages.483-487
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- 1988
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- 0367-6293(pISSN)
Changes in Some Physical Properties of Kimchi during Salting and Fermentation
김치의 절임 및 숙성과정중 물리적 성질의 변화
- Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
- Ku, Kyung-Hyung (Department of Food Science, King Sejong University) ;
- Cho, Han-Ok (Department of Food Irradiation, Korea Advanced Energy Research Institute)
- Published : 1988.08.01
Abstract
The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at
김치의 제조과정을 절임과 숙성 과정으로 구분하여 각과정중 배추조직 내의 소금 침투속도, 점도 및 텍스쳐등 물리적 품질의 변화를 측정하였다. 배추의 절임은 일정한 크기로 절단한 배추를