|
KMID : 1160619990040040246
|
|
Preventive Nutrition and Food Science
1999 Volume.4 No. 4 p.246 ~ p.250
|
|
|
Kimchi Quality Kinetics during Isothermal and Nonisothermal Fermentation Conditions
|
|
Kim Myung-Hwan
Chang Moon-Jeong
|
|
|
Abstract
|
|
|
|
This study was conducted to develop the fermentation kinetic modeling for the prediction of pH and acidity changes in kimchi at isothermal and non isothermal fermentation temperatures (0~15℃) and salt concentrations (1.5~4.0%) using the traditional two-step method and alternative one-step method. The calculations of the two-step method of pH and acidity change during fermentation followed the patterns of the first order and zero order, respectively. The reaction rate constant of pH by the first order was increased from 0.008 day^(-1) to 0.017 day^(-1) by increasing the temperature from 0℃ to 15℃ at 2.75% of salt concentration, and was decreased from 0.013 day^(-1) to 0.010 day^(-1) by increasing the salt concentration from 1.5% to 4.0% at 5℃. For the pH and acidity of Kimchi, the zero order had a higher correlation than the first order to the estimate of the kinetics parameters by the one-step method. The E_a ranges of pH and acidity were 61.057~66.086 and 62.417~68.772 kJ/mole with different temperatures and salt concentrations. This one-step method had smaller and more realistic estimates of error (p＜0.001) compared to the two-step method (p＜0.05). The effective temperatures, T_(eff), with 0~15℃ of square function type of 12 hr intervals were 12.85, 11.48 and 12.46℃ as increasing the salt concentration, 1.50, 2.75 and 4.00%, respectively. The T_(eff) were higher values than the mean temperature (7.5℃).
|
|
|
KEYWORD
|
|
|
kimchi, isothermal, nonisothermal, kinetic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|