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KMID : 1007520030120020142
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.142 ~ p.145
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Optimization of Pinhole Factors for Control of CO_2 Gas Inside of Kimchi Package during Fermentation and Distribution
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Lim, Soo Sun
Lee, Dong Sun/Cheigh, Hong Sik
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Abstract
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The application of pinhole in kimchi packages was investigated as a tool to alleviate the pressure buildup and volume expansion. The optimum pinhole size was determined to be diameter of 0.1-0.3 mm and length of 40 mm. Sensory test results revealed active carbon sheet was more effective in preventing kimchi aroma from escaping through the pinhole. The model pinhole attachment consisting of pinhole, active carbon sheet, and microporous Tyvek could reduce pressure buildup and volume expansion resulting in cool and delicious kimchi through proper CO_2 accumulation in the packages.
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