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KMID : 0380619900220040445
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.445 ~ p.450
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Changes in Physical Characteristics of Chinese Cabbage during Salting and Blanching
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Abstract
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Changes in weight, volume and density of petiole tissue of Chinese cabbage during salting and blanching were investigated. Rapid changes in mass and volume occurred within 4 hours during salting in 5% salt solution and the changes were nearly completed after 8 h. After salting, the reduction of mass and volume ranged between 22-27% and 22-35%, respectively. Average density of the sample was found to be 0.88 g/ml, and increased to 1.020 g/ml after salting. Air content of the sample ranged from 0.093 to 0.120 ml/ml cabbage, and about 70% of the initial content was expelled from the tissue by salting. The changes of physical properties of the cabbage during steam blanching were similar to those during salting, but their relative values were smaller. A linearization model for physical changes during salting and blanching was proposed.
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