Kinetics of Thermal Softening of Chinese Cabbage Tissue

배추조직의 가열 연화의 속도론적 연구

  • Published : 1987.12.01

Abstract

The kinetics of thermal softening of chinese cabbage was investigated by puncture tests with an Instron. It was concluded that low temperature-long time blanching and pasteurization process provided an opportunity of improving the texture of pasteurized Kimchi. The rate of softening showed apparent first order kinetics, and the apparent Arrhenius activation energies ranged from 2.8-42.4 kcal/mol. The temperature dependency of the softening rate during pasteurization was more profound by blanching at blanching at higher temperature.

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