Development of Auto-aging System Built in Kimchi Refrigerator for Optimal Fermentation and Storage of Korean Cabbage Kimchi
2007
Noh, J.S. (Pusan National University, Busan, Republic of Korea) | Seo, H.J. (Pusan National University, Busan, Republic of Korea) | Oh, J.H. (Pusan National University, Busan, Republic of Korea) | Lee, M.J. (Samsung Electronics, Suwon, Republic of Korea) | Kim, M.H. (Samsung Electronics, Suwon, Republic of Korea) | Cheigh, H.S. (Busan Metropolitan City Institute of Health and Environment, Busan, Republic of Korea) | Song, Y.O. (Pusan National University, Busan, Republic of Korea), E-mail: [email protected]
In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures (5-23℃) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at -1℃ for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%).
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