Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 3
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- Pages.306-310
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- 1991
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- 0367-6293(pISSN)
Kinetic Modelling for the Prediction of Shelf-life of Kimchi Based on Total Acidity as a Quility Index
총산도를 기준한 김치의 품질수명 예측모델 연구
- Lee, Kwang-Hyuck (Department of Food Engineering, Yonsei University) ;
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Cho, Hyung-Yong
(Department of Food Engineering, Yonsei University) ;
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Pyun, Yu-Ryang
(Department of Food Engineering, Yonsei University)
- Published : 1991.06.01
Abstract
A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.
김치의 품질지표로써 총산 생성량을 사용할 수 있었으며, 발효 및 저장기간 t(일)에 따른 총산도