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KMID : 0380619900220060686
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.686 ~ p.689
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Development of Pressure Monitoring System and Pressure Changes during Kimchi Fermentation
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Abstract
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For the monitoring of kimchi fermentation states, pressure detecting sensor and monitoring device were designed and fabricated. The system was consisted of an air tight fermenting tube(31.5 ml), strain gauge type pressure sensor and signal processing device built with operational amplifier and A/D converter, and interfaced to personal computer. Chiness cabbage kimchi was fermented in the plastic container(150 X 220 X 160mm) at 25℃ and 30℃. The fermentation was monitored with fermenting tubes containing kimchi. The pressure based kimchi fermentation curve was constructed and showed a typical kimchi curing curve having 2 stepwise pressure increasing pattern.
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