Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 1
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- Pages.109-119
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- 1989
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- 0367-6293(pISSN)
Evaluation of Gamma Irradiation for Extending the Shelf Life of Kimchi
김치의 저장성 연장을 위한 Gamma선 조사
- Cha, Bo-Sook (Department of Food Science, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
- Byun, Myung-Woo (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Kwon, Joong-Ho (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Cho, Han-Ok (Division of Food Irradiation, Korea Advanced Energy Research Institute)
- 차보숙 (세종대학교 식품공학과) ;
- 김우정 (세종대학교 식품공학과) ;
- 변명우 (한국에너지연구소 식품조사연구실) ;
- 권중호 (한국에너지연구소 식품조사연구실) ;
- 조한옥 (한국에너지연구소 식품조사연구실)
- Published : 1989.02.01
Abstract
To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60
김장김치 제조방법에 따라 김치를 담금 후
Keywords
- Shelf life of Kimchi;
- Co-60 ${\gamma}-radiation$;
- total lactic acid bacteria;
- acidity;
- sensory evaluation