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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Influence of Vibration on Freezing and Fermentation of Watery Kimchi

진동이 물김치의 동결과 발효에 미치는 영향

  • Kim, Gi-Nahm (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Han, Sang-Bo (Division of Mechanical Engineering and Automation, Kyungnam University) ;
  • Kim, Eun-Jeong (Digital Research Center on Kimchi, LG Electronics) ;
  • Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 김기남 (경남대학교 식품생명학과) ;
  • 한상보 (경남대학교 기계자동화공학부) ;
  • 김은정 (LG전자(주) 디지털 김치연구소) ;
  • 이동선 (경남대학교 식품생명학과)
  • Published : 2007.08.30
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Abstract

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

주파수 20 Hz와 0.18 g의 가속도에 해당하는 진동을 1L 유리병에 담겨진 600 g의 물김치에 가하였다. $-3^{\circ}C$와 $-6^{\circ}C$에서 동결의 진행정도를 관찰하였고, $10^{\circ}C$에서는 총산과 $CO_{2}$ 발생을 측정하여 발효진행 정도를 측정하였다. 진동이 없는 대조구를 같은 온도조건에서 두어서 진동의 효과를 비교하였다. $-3^{\circ}C$와 $-6^{\circ}C$에서의 진동은 동결의 과정을 지연시키고, 계속되는 저장에서 작은 얼음결정의 혼합체를 유지하는 데에 있어서 긍정적인 결과를 보였다. $10^{\circ}C$에서 진동은 산의 생성과 $CO_{2}$ 발생을 촉진하여 숙성시간을 단축시키고 시원한 맛을 주는 데 긍정적인 역할을 할 수 있는 것으로 평가되었다.

Keywords

References

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