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Gas sensing pattern in chungkukjang production using household fermentation system

가정용 발효기를 이용한 청국장 제조과정의 가스감지 패턴

  • Jung, H.C. (Department of Sensor and Display Engineering, Kyungpook National University) ;
  • Choi, S.Y. (School of Electrical Eng. and Computer Science, Kyungpook National University) ;
  • Kim, J.B. (NUC Electronics Co. Ltd.)
  • Published : 2009.01.31

Abstract

The sensing system was designed and fabricated to investigate the ferment environment of soybeans. $NH_3$ gas was saturated after about 7 h and $CO_2$ gas was reached the peak after about 8 h in the inoculation of Bacillus subtilis. However, times that $CO_2$ gas and $NH_3$ gas were reached maximum value without Bacillus subtilis were about 15 h and 18 h, respectively. The sample that inoculated Bacillus subtils had deeper taste than one without it. We found that the peak time of $CO_2$ gas means the starting time of fermentation. If we control the operating time after the start of fermentation, it is expected to make a suitable Chungkukjang to individual preference.

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