Characteristics of Waste Brine from the Salting Process of Chinese Cabbage

배추의 절임공정 중 폐염수의 특성

  • Yoon, Hye-Hyun (Department of Food and Nutrition, Chungnam National University) ;
  • Jeon, Eun-Jae (Department of Food and Nutrition, Chungnam National University) ;
  • Sung, Soon-Jung (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Dong-Man (Korea Food Research Institute)
  • 윤혜현 (충남대학교 식품영양학과) ;
  • 전은재 (충남대학교 식품영양학과) ;
  • 성순정 (충남대학교 식품영양학과) ;
  • 김동만 (한국식품개발연구원)
  • Published : 2000.02.28

Abstract

Major characteristics of waste brine from the repeated salting and rinsing processes of Chinese cabbage for Kimchi were investigated. Salt concentration of brine was increased with the number of successive salting steps from 12% after 1st salting step to 14% after 5th step. Total waste brine which is the representative of wastewater produced from salting process of cabbage showed 6-8% salt concentration. The pH values in all samples decreased with the number of reuse of brine and showed pH 5.9 and pH 5.2 for the mixture of brine for quarter-cut and small-cut cabbage, respectively, after 5th salting process. Soluble solid contents increased with repetition and resulted in 14-16 $^{\circ}Brix$. Total brine showed increased COD values with the number of reuse of brine and 40-50 ppm of COD values for both quarter-cut and small-cut cabbages.

Keywords

salting process;waste brine;Kimchi;salinity;COD