Preventive Nutrition and Food Science
- Volume 4 Issue 4
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- Pages.246-250
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Kimchi Quality Kinetics during Isothermal and Nonisothermal Fermentation Conditions
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Kim, Myung-Hwan
(Department of Food Engineering, Dankook University) ;
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Chang, Moon-Jeong
(Department of Food and Nutrition, Kookmin University)
- Published : 1999.12.01
Abstract
This study was conducted to develop the fermentation kinetic modeling for the prediction of pH and acidity changes in kimchi at isothermal and nonisothermal fermentation temperatures(0~15