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Freshness prolongation of kimchi cabbage using plasma-nano particle humidifier during cold storage.

Number: 1116

Author(s) : KIM B., KIM J., PARK S., AHN J., LAKSANA A. J., BAK B.

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. Plasma nano-humidification is a technology that combines plasma technology and nanotechnology to control and improve the humidity in the air, and has the characteristics of nano-particle production, oxidation and bacteria removal, low energy consumption, and micro particle concentration. The weight loss, trimming loss, moisture content, hardness, SSC, and pH, AC of spring kimchi cabbage (SKC) stored in plasma nano-humidification treated cold storage were analyzed for freshness change during storage. Compared with the control, the plasma nano-humidification treated SKC had a lower weight loss, inhibited aerobic bacterial growth, suggesting that the combined plasma and nano-humidification treatment significantly prolonged the productivity of SKC for 5 weeks. After 35 days 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 11.88%, and weight loss was less than 9.90% until 35 days of storage. Judging from market-value, summer Kimchi cabbage could be stored over 35 days at 2oC with hybrid environment control.

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Pages: 12 p.

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Details

  • Original title: Freshness prolongation of kimchi cabbage using plasma-nano particle humidifier during cold storage.
  • Record ID : 30032508
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1116

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