Changes of Brine Characteristics during the Salting Process of Winter, Spring, and Summer Chinese Cabbage

계절별 배추 절임염수의 특성변화

  • Published : 2000.02.01

Abstract

Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4$^{\circ}$Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting(12.4~14%) of final brine needs dilution or reuse treatemnt before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.

Keywords

References

  1. Korean J.Food Sci. Technol. v.30 Studies on the standardizaiton of Chinese cabbage kimchi (in Korean) Cho, E.J.;Lee, S.M.;Rhee, S.H.;Park, K.Y.
  2. Food Industry and Nutrition v.1 The development of salting process of Chiness cabbage for kimchi processing plant (in Korean) Han, E.S.;Seok, M.S.
  3. 한국식품과학회 제1회 김치의 과학 심포지움 발표 논문집 김치제조용 원료의 가공 특성 및 역할 박완수;구영조;이명기;이인선
  4. J.Korean Soc. Food Sci. Nutr. v.25 Effect of initial temperature of salt solution during salting on the fermentation of kimchi Park, I.K.;Kim, S.H.;Kim, S.D.
  5. Korean J.Food Sci. Technol. v.28 Characterization of Chinese cabbage during soaking in sodium chloride solution Han, K.Y.;Noh, B.S.
  6. Korean J.Food Sci.Technol. v.26 Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage (in Korean) Lee, I.S.;Park, W.S.;Koo, Y.J.;Kang, K.H.
  7. J.Korean Soc. Food Nutr. v.22 Mass transfer during salting and desalting processes of chinese cabbage Kim, D.K.;Kim, M.H.;Kim, B.Y.
  8. Korean J.Food Sci. Technol. v.22 Effect of temperature and salts concentration of kimchi manufacturing on storage (in Korean) Choi, S.Y.;Kim, Y.B.;You, J.Y.;Lee, I.S.;Chung, K.S.;Koo, Y.J.
  9. Korean J.Food Sci. Technol. v.22 Changes of Physical characteristics of Chinese cabbage during salting and blanching (in Korean) Kim, J.B.;Yoo, M.S.;Cho, H.Y.;Choi, D.W.;Pyun, Y.R.
  10. Food Engineering Progress v.2 Quality changes of brine during brine salting of highland baechu (in Korean) Han, E.S.;Seok, M.S.;Park,J.H.;Jo, J.S.;Lee, H.J.
  11. 환경오염공정시험법해설(수질분야) 김종택
  12. Korean J.Food Sci. Technol. v.26 Comparison of fall cultivars of chinese cabbage for kimchi preparation (in Korean) Lee, I.S.;Park, W.S.;Koo, Y.J.;Kang, K.H.
  13. Korean J.Food Sci. Technol. v.25 Salting storage method of highland chinses cabbage for kimchi (in Korean) Han,E.S.
  14. 위생관계법규 김종오;소대우;전병영;정용택;강영식;유영준