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Document IIF

Technologie d’entreposage frigorifique visant à prolonger la durée de fraîcheur du kimchi grâce à une régulation hybride de l’environnement.

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

Numéro : 686

Auteurs : KIM B., KIM J., LAKSANA A. J.

Résumé

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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Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Cold storage technology for extension of Kimchi cabbage using hybrid environment control.
  • Identifiant de la fiche : 30031316
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Date d'édition : 21/08/2023
  • DOI : http://dx.doi.org/10.18462/iir.icr.2023.0686

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