Applied Biological Chemistry
- Volume 34 Issue 3
- /
- Pages.213-218
- /
- 1991
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
Effect of microwave heating and salts addition on pH and acidity of Kakdugi during fermentation
깍뚜기 발효중 순간 가열과 염첨가가 pH변화에 미치는 영향
- Yun, Jung-Won (Department of Food Science and Technology, King Sejong University) ;
- Kim, Jong-Koon (Department of Home Economics, King Sejong University) ;
- Lee, Jung-Kun (Department of Food Science and Technology, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 1991.09.30
Abstract
Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at
깍뚜기 절임중 절임액의 소금농도에 따른 침투된 무우에 소금농도 변화와 발효과정중 pH와 총산도 변화를 측정하고, 절임액에