Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Analysis of Variables Influencing the Pressure Build-up and Volume Expansion of Kimchi Package

김치포장의 압력 및 부피 변화에 영향을 미치는 인자의 분석

  • Published : 1999.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

A mathematical model was established for estimating changes in pressure and volume of permeable kimchi packages. The model comprises the CO2 gas production from kimchi and permeation of O2, CO2 and N2 through the permeable film or sheet. Using the developed model, the effects of various packaging variables on the pressure and volume changes were analyzed for rigid and flexible packag es of kimchi(3% salt content) at 15oC, and then effect of storage temperature was also looked into. In case of rigid pack of 400g, using the plastic sheet of high CO2 permeability and initial vacuumizing can help to relieve the problem of pressure build up. The lower fill weight can further reduce the pressure, but will result in higher packaging cost. For the flexible package of 3 kg, highly permeable films such as low density polyethylene(LDPE) and polypropylene can reduce the volume expansion. Higher ratio of CO2 permeability to O2 and N2 permeabilities are effective in reducing the volume expansion. Increased surface area cannot contribute to reduction of volume expansion for highly permeable flexible packages of kimchi. For the impermeable packages, pressure and volume at over ripening stage (acidity 1.0%) increase with decreased temperature, while those at optimum ripening stage(acidity 0.6%) change little with temperature. Pressure of permeable rigid LDPE package increases with tem perature at any ripening stage, and temperature affects the volume of flexible LDPE package very slightly. Experimental verification of the present results and package design with economical consid eration are needed as a next step for practical application.

Keywords

References

  1. Korean J. Food Sci. Technol. v.26 Relationships between fermentative gas pressure and quality changes of packaged kimchi at different temperatures(in Korea). Hong, S. I.;Park, J. S.;Park, N. H.
  2. Korean J. Food Sci. Technol. v.27 Quality changes of commercial kimchi preducts by different packaging methods(in Korea) Hong, S. I.;Park, J. S.;Park, N. H.
  3. Korean fermented foods (in Korean) Lee, S. R.
  4. Packaging Technol. Sci. v.10 Estimation of pressure and volume changes for packages of kimchi, a Korean fermented vegetable Lee, D. S.;Kwon, H. R.;Ha, J. U.
  5. Food packaging Robertson, G. L.
  6. Polymer handbook Permeability coefficient Yasuda, H.;Stannett, V.;Brandrup, J.;Immergut, E. H.(eds.)
  7. J. Food Sci. v.58 Suitability of plastic films for modified atmosphere packaging of fruits and vegetables Exama, A.;Arul, J.;Lenki, R. W.;Lee, L. Z.;Toupin, C.
  8. Brauwelt v.131 Die Loslichkeit von Kohlendioxid in Getranken Rammert, M.;Paderson, M. H. P.
  9. J. Ferment. Bioeng. v.75 A kinetic model for lactic acid production in kimchi, a Korean fermented vegetable dish Lee, K. S.;Lee, D. S.
  10. Korean J. Food Sci. Technol. v.22 Development of pressure monitoring system and pressure changes during kimchi fermentation(in Korean) Lee, Y. J.;Chun, J. K.
  11. Korean J. Food Sci. Technol. v.28 Changes of chemical composition and microflora in bottled vacuum packed kimchi during storage at different temperature(in Korea) Shin, D. H.;Kim, M. S.;Han, J. S.;Lim, K. K.
  12. Korean J. Food Sci. Technol. v.29 Comparison of quality characteristics of whole and sliced kimchi at different fermentation temperatures(in Korea) Park, W. P.;Ahn, D. S.;Lee, D. S.
  13. Korean J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on kimchi fermentation Mheen, T. I.;Kwon, T. W.
  14. J. Korean Agri. Chem. Soc. v.13 Studies on the pachaging and preservation of kimchi(in Korea) Lee, Y. H.;Yang, I. W.
  15. Foods and Biotechnology v.5 Shelf life prediction model and experimental balidation of a packaged liquid food system Kim, J. N.;Harte, B. R.