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Cold storage technology for extension of Kimchi cabbage using hybrid environment control.

Number: 686

Author(s) : KIM B., KIM J., LAKSANA A. J.

Summary

Hybrid environment control was done for freshness extension of Kimchi cabbage during low-temperature storage. Nano-humidification, plasma, and MAP treatments were core technologies in order to control cold storage warehouse. As a result of controlling the humidity of cold storage by nano humidification and MAP, 82% RH of untreated and 92~95% RH of MAP and nano humidification. After 12 weeks of storage, better quality keeping was shown by hybrid environment control than conventional cold storage. Hardness, trimming loss, and sensory properties were analyzed by evaluating Kimchi cabbage quality. The trimming loss rate was 4.75%, and it was less than 15% until 9 weeks of storage. Judging from market-value, summer Kimchi cabbage could be stored over than 12 weeks under 0°C cold storage with hybrid environment control.

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Pages: 7

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Details

  • Original title: Cold storage technology for extension of Kimchi cabbage using hybrid environment control.
  • Record ID : 30031316
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0686

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