Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.21-25
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- 1997
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- 0367-6293(pISSN)
Sensitivity of Color Indicators to Fermentation Products of Kimchi at Various Temperatures
김치 발효산물에 대한 발색지시계의 온도별 민감성
- Hong, Seok-In (Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute)
- Published : 1997.02.01
Abstract
Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of
소포장 김치의 발효, 숙성정도를 연속적으로 신속하게 감지할 수 있는 기술을 개발하고자 색 지시계를 적용하였다.