KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Container System Actively Maintaining High CO2 Concentration for Improved Sensory Quality of Kimchi

  • Lee, Hye Lim (Department of Food Science and Biotechnology, Kyungnam University) ;
  • An, Duck Soon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Jung, Yong Bae (SCHN Technology Inc.) ;
  • Lee, Dong Sun (Department of Food Science and Biotechnology, Kyungnam University)
  • Received : 2016.11.28
  • Accepted : 2016.12.27
  • Published : 2016.12.31
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Abstract

A kimchi container actively controlling $CO_2$ concentration by timely flushing of $CO_2$ gas was structured and tested in its capability and effectiveness because high $CO_2$ concentration enhances the sensory flavor of the product. The inlet and outlet valves of $CO_2$ gas were programmed to open and close allowing synchronous vent/$CO_2$ flush according to the requirements of its dissolution in the contained kimchi. During the chilled storage, the headspace of container could be maintained at desired high $CO_2$ concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high $CO_2$ container and control (container simply closed with air) in kimchi quality attributes of pH, titratable acidity, total viable bacterial count, Lactobacillus sp. count and Leuconostoc sp. count. The flow rate and time interval of $CO_2$ flushing need to be adjusted considering the kimchi amount, headspace volume and ripening time. The designed system has potential to be applied in refrigerator appliances in homes and food service industry.

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References

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