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KMID : 0380619870190060515
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 6 p.515 ~ p.519
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Kinetics of Thermal Softening of Chinese Cabbage Tissue
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Abstract
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The kinetics of thermal softening of Chinese cabbage was investigated by puncture tests with an Instron. It was concluded that low temperature-long time blanching and pasteurization process provided an opportunity of improving the texture of pasteurized Kimchi. The rate of softening showed apparent first order kinetics, and the apparent Arrhenius activation energies ranged from 2.8-42.4 ㎉/㏖. The temperature dependency of the softening rate during pasteurization was more profound by blanching at higher temperature.
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