88E-14 |
Application of supercritical carbon dioxide fluid to Kimchi sterilization |
J. S. LEE, S. Y. Kim, W. S. Jung, and S. R. Paek. Zongga Kimchi Research Center, Doosan Food Business Group, Doosan Corporation, 43-2 Mukkye-Ri, Hoengsung-Eub, Hoengsung-Gun, Kangwon-Do, Seoul, 225-800, South Korea Kimchi is a Korean side dish, which is naturally fermented cabbage by lactic acid bacteria, made from cabbage and some spices, which is naturally fermented cabbage by lactic acid bacteria. Kimchi has very short shelf life, i.e. 7 days of the most edible period at 10oC. Therefore, the edible stage in Kimchi should be prolonged for commercialization. Supercritical fluid is defined as condensed gas-state up to its critical pressure and temperature. In this paper, the supercritical CO2 fluid reaction was studied as a new pasteurization for Kimchi. The investigation of the extension of Kimchi shelf life by using supercritical CO2 fluid reaction without the change in texture and flavor of Kimchi. 1. Supercritical CO2 fluid reaction steps i) Filtration of CO2; ii) Circulation of CO2 in circulator at -30oC; iii) Compression of CO2; iv) Reaction of CO2 and Kimchi; v) Seperation of CO2 and Kimchi; vi) Reduction of CO2 pressure; vii) Recollection of CO2 for recycling. 2. Condition of reaction Temperature- 40oC, 50oC, and 60oC; pressure-1450 Psi, 2175 Psi, and 2900 Psi; reaction time-30 min. When the sterilization reaction was done under the condition of 1450 Psi and 40oC for 30 min, any significant change in texture and flavor of Kimchi was not observed. In addition, there has not been further fermentation of Kimchi for 6 months at 10oC. In this study, the application of °®supercritical CO2 fluid reaction°¯ to Kimchi sterilization was investigated. The most edible period of Kimchi (acidity 0.3~0.8%) could be extended even up to 6 months without any significant defects of Kimchi, in terms of texture and flavor.
Session 88E, Fruit & Vegetable Products: Processing
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