- Volume 28 Issue 4
Characterization of Chinese Cabbage during Soaking in Sodium Chloride Solution
통배추의 염절임 방법에 따른 특성변화
- Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
- Published : 1996.08.30
Changes of sodium chloride content in Chinese cabbage were investigated at different conditions. The diffusion rate of sodium chloride into the cabbage increased with increasing the temperature of brine solution. Sodium chloride content of Chinese cabbage at the lower portion of tank was higher than that at the upper position. The more washing and dewatering, the lower sodium chloride content of the cabbage was found. Microstructure pattern of salted cabbage tissue depended upon height of tank. The changed epidermis cell was recovered after several times of washing.
Chinese cabbage;soaking;sodium chloride content;washing;dewatering