Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.811-816
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- 1998
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- 0367-6293(pISSN)
Storage of Kimchi in LDPE Film Containg Antibiotic Ceramic
항균 세라믹 충전 LDPE필름의 김치 저장성
- Kim, Kwang-Sub (Faculty of Applied Chemical Engineering, Chonnam National University) ;
- Kang, Young-Ku (Faculty of Applied Chemical Engineering, Chonnam National University) ;
- Kim, Jong-Dae (Department of Food Science and Technology, Chonnam National University) ;
- Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University) ;
- Park, Chan-Young (Faculty of Applied Chemical Engineering, Chonnam National University)
- 김광섭 (전남대학교 공과대학 응용화학공학부) ;
- 강용구 (전남대학교 공과대학 응용화학공학부) ;
- 김종대 (전남대학교 농과대학 식품공학과) ;
- 은종방 (전남대학교 농과대학 식품공학과) ;
- 박찬영 (전남대학교 공과대학 응용화학공학부)
- Published : 1998.08.01
Abstract
A fermented vegetable kimchi swells in package bags often during distribution to comsumer after storage. The swelling has been prohibited by packaging the kimchi in a modified LDPE film that has been made by filling a ceramic powders disinfecting to lactic acid bacteria and growth enhancing to vegetables. The film exhibited higher permeability to carbon dioxide and ethylene than LDPE film. The tastes of kimchi in the film sustained its optical quality longer than that in LDPE film at room temperature.
김치포장이 부풀지 않으면서 맛이 유지될수 있는 새로운 재질을 갖는 포장재를 개발하기 위해 식물 성장을 촉진시키는 생리활성능력과 항균력이 뛰어난 것으로 알려진 은처리한 소재를 LDPE필름에 충전하여 포장재를 만든후 김치를 포장하여