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KMID : 0380619830150040414
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 4 p.414 ~ p.420
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Studies on the Heat Penetration and Pasteurization Conditions of Retort Pouch Kimchi
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Abstract
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Heating characteristics for retort pouches of Kimchi heated in hot water were determined as a function of various parameters for processing. Processing conditions in laboratory and commercial retort were also evaluated on the basis of storage test.
D values for Lactobacillus plantarum isolated from test sample ranged from D^(108) to D^(108) and z value was 10.5℃. Thermal diffusivity of Kimchi increased from 1.15 to 1.44×10&(-3)㎝/s by blanching for 15 min at 80℃. The rate of heat penetration was significantly decreased with increasing the thickness of the pouch although the decreases was less significant below 1.0㎝ thickness. Increasing in the ratio of solid to syrup up to 90:10 proportionately decreased f_h value, but above the ratio f_h values were nearly constant.
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