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KMID : 1024420040080010030
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Food Engineering Progress
2004 Volume.8 No. 1 p.30 ~ p.39
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Studies on the Pasteurization Conditions for Long-term Storage of Kimchi
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Hwang Jong-Hyun
Yu Kwang-Won
Lee Kyong-Haeng
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Abstract
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To develop a kimchi with high sensory quality and storage stability, the optimum pasteurization time and temperature were investigated. Sliced kimchi with different acidity (0.3, 0.5, and 0.8%) was prepared and pasteurized at 65 or 75℃, then the microbiol
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KEYWORD
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kimchi, pasteurization, long-term storage
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