KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
권호 표지
DOI QR코드

DOI QR Code

Interrelationship between Kimchi Ripening and CO2 Concentration of the Headspace in Flexible Packages Included with CO2 Absorber

CO2 흡수제 함유 김치포장에서 CO2 농도와 제품 숙성도의 상호관련성

  • 정수연 (경남대학교 바이오융합학부) ;
  • 이동선 (경남대학교 바이오융합학부) ;
  • 안덕순 (경남대학교 바이오융합학부)
  • Received : 2020.07.24
  • Accepted : 2020.08.13
  • Published : 2020.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

CO2 concentration in kimchi package has emerged recently as a potential index of product ripening to be monitored or sensed in intelligent packaging. Considering that addition of CO2 absorber into the flexible kimchi package changes behavior of its CO2 concentration, ripening of kimchi in total acidity, package CO2 concentration in partial pressure (PCO2) and package volume at 10℃ were estimated by mathematical model for two size packages included with different CO2 absorbers. In small size package containing 0.5 kg of kimchi, relatively less gas permeable low density polyethylene (LDPE) sachet of the absorber was found to give rise of PCO2 linearly correlated with acidity at acceptable conditions of absorber amount and size. The levels of PCO2 at optimum ripening were different with absorber amount. However, highly gas permeable microporous spunbonded film (Tyvek) sachet did not show the linear relationship except a condition of 1.5 g of CO2 absorbent. In large size package containing 2.0 kg, absorber sachets of LDPE and Tyvek could give the linear relationship between product acidity and package PCO2 but at different levels (PCO2 of package with LDPE sachet: 0.46~0.79 bar, PCO2 of package with Tyvek sachet: 0.00~0.75 bar). The PCO2 at optimal ripening was found to be less variable with LDPE sachets than with Tyvek ones. Use of package CO2 concentration as an indicator of kimchi ripening was shown to be possible on the limited conditions where the linear relationship between them is established or confirmed.

Keywords

References

  1. Lee, J.W., Cha, D.S, Hwang, K.T. and Park, H.J. 2003. Effects of $CO_2$ absorbent and high-pressure treatment on the shelf-life of packaged kimchi products. Int. J. Food Sci. Tech. 38: 519-524. https://doi.org/10.1046/j.1365-2621.2003.00699.x
  2. Lim, J.W., Park, E.S., Cheigh, H.S. and Lee, D.S. 2001. Effect of package size and temperature on the volume expansion of flexible permeable packages of kimchi, a korean fermented vegetable. Packag. Technol. Sci. 15: 41-48.
  3. Hong, S.I. and Park, W.S. 1997. Sensitivity of color indicators to fermentation products of kimchi at various temperature. Korean J. Food Sci. Technol. 29(1): 21-26.
  4. Hong, S.I. and Park, W.S. 2000. Use of color indicators as an active packaging system for evaluating kimchi fermentation. J. Food Eng. 46:67-72. https://doi.org/10.1016/S0308-8146(00)00141-2
  5. Jung, J.H., Puligundla, P. and Ko, S.H. 2012. Proof-of concept study of chitosan-based carbon dioxide indicator for food packaging applications. Food Chem. 135: 2170-2174. https://doi.org/10.1016/j.foodchem.2012.07.090
  6. Jung, J.H., Lee, K.H., Puligundla, P. and Ko, S.H. 2013. Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening. Food Sci. Technol. 54:101-106.
  7. Meng, X., Lee, K.H., Kang, T.Y. and Ko, S.H. 2015. An irreversible ripeness indicator to monitor the $CO_2$ concentration in the headspace of packaged kimchi during storage. Food Sci. Biotechnol. 24(1): 91-97. https://doi.org/10.1007/s10068-015-0014-2
  8. Baek, S.H., Maruthupandy, M., Lee, K.E., Kim, D.W. and Seo, J.C. 2018. Preparation and characterization of a poly(ether-block-amide) film-based $CO_2$ indicator for monitoring kimchi quality. React. Funct. Polym. 131: 75-83. https://doi.org/10.1016/j.reactfunctpolym.2018.07.007
  9. Baek, S.H., Maruthupandy, M., Lee, K.E., Kim, D.W. and Seo, J.C. 2020. Freshness indicator for monitoring changes in quality of packaged kimchi during storage. Food Packag. Shelf Life. 25: Article 100528.
  10. Jaisan, C., An, D.S. and Lee, D.S. 2019. Modeling volume change for active flexible package of $CO_2$-producing kimchi. Food Packag. Shelf Life. 20: Article 100303. https://doi.org/10.1016/j.fpsl.2019.100306
  11. Chinnan, M.S. and Yang, C.C. 1989. Modeling the use of chemical adsorbents in controlling relative humidity and $CO_2$ for horticultural crops stored in polymeric films. In Ghee, A.H., Lodge, N. and Lian, O.K. (Eds.), Trends in Food Processing II (pp. 240-243). Singapore: Singapore Institute of Food Science and Technology.