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Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 21, Issue 2,  2016, pp.147-154
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2016.21.2.147
 Title & Authors
Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process
Kim, Dong-Ho; Yoo, Jae Yeol; Jang, Keum-Il;
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 Abstract
In this study, the effects of a pre-filter system and electrolysis system on the safe and efficient reuse of brine in the cabbage salting process were investigated. First, sediment filter-electrolyzed brine (SF-EB) was selected as brine for reuse. Then, we evaluated the quality and microbiological properties of SF-EB and Chinese cabbage salted with SF-EB. The salinity (9.4%) and pH (4.63) of SF-EB were similar to those of control brine (CB). SF-EB turbidity was decreased (from 0.112 to 0.062) and SF-EB residual chlorine (15.86 ppm) was higher than CB residual chlorine (0.31 ppm), and bacteria were not detected. Salinity (2.0%), pH (6.21), residual chlorine (0.39 ppm), chromaticity, hardness, and chewiness of cabbage salted with SF-EB were similar to those of cabbage salted with CB. The total bacterial count in cabbage salted with CB was increased as the number of reuses increased (from 6.55 to 8.30 log CFU/g), whereas bacteria in cabbage salted with SF-EB was decreased (from 6.55 to 5.21 log CFU/g). These results show that SF-EB improved the reusability of brine by removing contaminated materials and by sterilization.
 Keywords
salted cabbage;pre-filter system;electrolysis system;reuse brine;quality;
 Language
English
 Cited by
1.
Quality Characteristics of Commercial Kimchi Paste, Korean Journal of Food & Cookery Science, 2017, 33, 1, 9  crossref(new windwow)
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