• Title, Summary, Keyword: salts mixture addition

Search Result 27, Processing Time 0.033 seconds

Effect of Heat Treatment and Salts Addition on Dongchimi Fermentation (열처리와 염의 첨가가 동치미 발효에 미치는 영향)

  • 강근옥;김종군;김우정
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.20 no.6
    • /
    • pp.565-571
    • /
    • 1991
  • A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

  • PDF

Effect of Combined Salts Addition on Physical and Sensory Properties of Kimchi (염혼합물의 첨가가 김치의 물리적 및 관능적 특성에 미치는 영향)

  • Ku, Kyung-Hyung;Kang, Kun-Og;Chang, Young-Sang;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.2
    • /
    • pp.123-128
    • /
    • 1991
  • Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

  • PDF

Combined effects of microwave heating and salts addition on physical characteristics of Kakdugi (Microwave 열처리 및 혼합염의 첨가가 깍두기의 물리적 성질에 미치는 영향)

  • Yun, Jung-Won;Kim, Jong-Koon;Kim, Woo-Jung
    • Applied Biological Chemistry
    • /
    • v.34 no.3
    • /
    • pp.219-224
    • /
    • 1991
  • Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

  • PDF

Combined effects of salts mixture addition and microwave heating on storage stability of Kakdugi (깍뚜기의 저장성 향상을 위한 순간 열처리 및 혼합염 첨가의 병용효과)

  • Kim, Jong-Koon;Yun, Jung-Won;Lee, Jung-Kun;Kim, Woo-Jung
    • Applied Biological Chemistry
    • /
    • v.34 no.3
    • /
    • pp.225-230
    • /
    • 1991
  • In this study, several combined effect of KCl addition into bring solution, microwave heating of Chinese radish for 3 minutes and addition of two salt mixtures into half fermented Kakdugi were investigated to compare their improving effects of storage stability of Kakdugi, Kakdugi was prepared by salting in 15% NaCl solution for 2 hours and fermented at $25^{\circ}C$ and determined for the changed in pH, total acidity and reducing sugars. It was found from the result that the combined method of salts addition and heating treatment improved the storage stability by 6.4 folds based on pH change where salts mixture of phosphated, Ca EDTA, and Sod. citrate contributed the most effect. Changed in reducing sugar were greatly reduced by salt mixture addition while microwave heating and KCl addition affected little. Storage of Kakdugi at $4^{\circ}C$ after preparation with combined method could extend the storage life more than 8 folds of those Kakdugi stored at $25^{\circ}C$. However total acidity showed higher values for those prepared by combined method and stored at $4^{\circ}C\;or\;25^{\circ}C$.

  • PDF

Compined Effect of Brining in Hot Solution and Salts Mixture Addition for Improvement of Storage Stability of Dongchimi (동치미의 저장성 향상을 위한 열수 담금 및 염혼합물 첨가의 병용효과)

  • 강근옥;구경형;김우정
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.20 no.6
    • /
    • pp.559-564
    • /
    • 1991
  • Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

  • PDF

Effects of Li2O Addition and Heat-Treatment on Formability of FeS2 Powder for Cathode of Thermal Battery (열전지 양극용 FeS2 분말의 성형성에 미치는 Li2O 첨가 및 열처리의 효과)

  • Ryu, Sung-Soo;Lee, Won-Jin;Kim, Seongwon;Cheong, Hae-Won;Cho, Sung-Baek;Kang, Seung-Ho;Lee, Sung-Min
    • Journal of Korean Powder Metallurgy Institute
    • /
    • v.21 no.3
    • /
    • pp.185-190
    • /
    • 2014
  • $FeS_2$ has been widely used for cathode materials in thermal battery because of its high stability and current capability at high operation temperature. Salts such as a LiCl-KCl were added as a binder for improving electrical performance and formability of $FeS_2$ cathode powder. In this study, the effects of the addition of $Li_2O$ in LiCl-KCl binder on the formability of $FeS_2$ powder compact were investigated. With the increasing amount of $Li_2O$ addition to LiCl-KCl binder salts, the strength of the pressed compacts increased considerably when the powder mixture were pre-heat-treated above $350^{\circ}C$. The heat-treatment resulted in promoting the coating coverage of $FeS_2$ particles by the salts as $Li_2O$ was added. The observed coating as $Li_2O$ addition might be attributed to the enhanced wettability of the salt rather than its reduced melting temperature. The high strength of compacts by the $Li_2O$ addition and pre-heat-treatment could improve the formability of $FeS_2$ raw materials.

Screening of Thermotolerant Yeast for Use as Microbial Feed Additive

  • Lee, Jae-Heung;Lim, Yoo-Beom;Koh, Jong-ho;Baig, Soon-Yong;Shin, Hyung-Tai
    • Journal of Microbiology and Biotechnology
    • /
    • v.12 no.1
    • /
    • pp.162-165
    • /
    • 2002
  • With the objective of identifying the commercial potential of new direct-fed microbials, several temperature-tolerant strains were isolated from cane molasses at $39^{\circ}C$ and tested for their tolerance to pH, bile salts, and a mixture of volatile fatty acids (acetic acid:propionic acid:butyric acid=6.5:2.0:1.5). It was found that the isolated strain DY 252 grew very well up to pH 2.0 and was resistant to relatively high concentrations of bile salts. Among the strains tested, DY 252 was least inhibited by the addition of volatile fatty acids to the growth medium at $39^{\circ}C$. Accordingly, it would appear that strain DY 252, identified as yeast Issatchenkia orientalis, may be a potential candidate for use as a microbial feed additive.

Effect of Water Addition Ratio, Stirring Time and Ca Salts on Textural Properties of Soygel (콩묵 제조시 가수량, 교반시간 및 Ca염의 양이 텍스쳐 특성에 미치는 영향)

  • Park, Hye-Jeen;Ko, Young-Su;Choi, Hee-Sook;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.27 no.3
    • /
    • pp.329-335
    • /
    • 1995
  • Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at $4^{\circ}C$. The texture properties of hardness, adhesiveness and cohesiveness of the gel were increased as the stirring time prolonged from 5 to 30 minutes. From the results of the rheological and sensory properties, 20 minutes of stirring time was selected for whole soybean gel preparation. Eventhough increase in water addition ratio from 8 to 12 times(water/WSF, v/w) resulted a decrease in hardness and adhesiveness, 10 times ratio was chosen as proper the water addition based on textural uniformity. Among the Ca salts, $CaSO_4$ produced the highest hardness followed by Ca $gluconate-CaSO_4$ mixture(413g) and Ca gluconate at the water addition level of 10 times. In order to determine the amounts of Ca salts, and 0.125g of Ca gluconate or $CaSO_4$ per g WSF were found to be optimum in terms of textural and sensory properties. The proper mixing ratio of Ca gluconate and $CaSO_4$ was found to be 50 : 50, 25 : 75 and 0 : 100.

  • PDF

Addition of Salts and Their Mixtures for Improvement of Storage Stability of Kimchi (김치의 저장성 향상을 위한 염혼합물의 첨가)

  • Kim, Woo-Jung;Kang, Kun-Og;Kyung, Kyu-Hang;Shin, Jae-Ik
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.2
    • /
    • pp.188-191
    • /
    • 1991
  • A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of $0.001{\sim}0.01\;M$. The salts mixtures added were sodium phosphates mixture(CA-A), addition of $NaNO_2$, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was $Na_3PO_4-Na_2HPO_4-sodium\;citrate-NaH_2PO_4-K_2HPO_4-KH_2PO_4$. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH $4.2{\sim}4.4$ by approximately 6 times at $4{\sim}25^{\circ}C$ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.

  • PDF

Combined Effect of Salts Mixture Addition and Brining in Hot Solution on the Korean Pickle Fermentation (오이지의 발효에 미치는 염혼합물 첨가 및 열수담금의 병용효과)

  • Choi, Hee-Sook;Ku, Kyung-Hyung;Kim, Jong-Goon;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.22 no.7
    • /
    • pp.865-870
    • /
    • 1990
  • Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

  • PDF