Applied Biological Chemistry
- 제34권3호
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- Pages.213-218
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- 1991
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
깍뚜기 발효중 순간 가열과 염첨가가 pH변화에 미치는 영향
Effect of microwave heating and salts addition on pH and acidity of Kakdugi during fermentation
- Yun, Jung-Won (Department of Food Science and Technology, King Sejong University) ;
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Kim, Jong-Koon
(Department of Home Economics, King Sejong University) ;
- Lee, Jung-Kun (Department of Food Science and Technology, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1991.09.30
초록
깍뚜기 절임중 절임액의 소금농도에 따른 침투된 무우에 소금농도 변화와 발효과정중 pH와 총산도 변화를 측정하고, 절임액에
Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at