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http://dx.doi.org/10.3746/jkfn.2007.36.8.1094

Influence of Vibration on Freezing and Fermentation of Watery Kimchi  

Kim, Gi-Nahm (Dept. of Food Science and Biotechnology, Kyungnam University)
Han, Sang-Bo (Division of Mechanical Engineering and Automation, Kyungnam University)
Kim, Eun-Jeong (Digital Research Center on Kimchi, LG Electronics)
Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.8, 2007 , pp. 1094-1097 More about this Journal
Abstract
Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.
Keywords
watery kimchi; vibration; ice crystal; subfreezing; $CO_{2}$ production;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 0
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