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KMID : 0380619910230030306
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.306 ~ p.310
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Kinetic Modelling for the Prediction of Shelf - life of Kimchi Based on Total Acidity as a Quility Index
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Abstract
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A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-Life measured by organoleptic tests.
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