earticle

영어

A kimchi container actively controlling CO2 concentration by timely flushing of CO2 gas was structured and tested in its capability and effectiveness because high CO2 concentration enhances the sensory flavor of the product. The inlet and outlet valves of CO2 gas were programmed to open and close allowing synchronous vent/CO2 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 CO2 concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high CO2 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 CO2 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.