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- In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature.
www.sciencedirect.com/science/article/pii/S0969806X07003428
Dec 1, 2020 · These results imply that gamma irradiation can enhance the microbiological safety and shelf-life of kimchi seasoning mixture, and decrease the initial concentration of microorganisms without adverse effects on quality.
- Seul-Gi Jeong, Jung Eun Yang, Ji Hye Park, Seung Hee Ko, In Seong Choi, Ho Myeong Kim, Ho Hyun Chun,...
- 2020
Jul 1, 2009 · Gamma irradiation up to 10 kGy in the early stage of Kimchi fermentation had a dose-dependent effect on the inactivation of fermentative microbes, lowering the lactate dehydrogenase (LDH)...
Sep 1, 2004 · In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature. When Kimchi was irradiated under frozen temperatures, especially dry ice, the softening of texture and the deterioration of sensory quality of Kimchi were reduced.
- Hyun-Pa Song, Dong-Ho Kim, Hong-Sun Yook, Kyung-Soo Kim, Joong-Ho Kwon, Myung-Woo Byun
- 2004
Apr 1, 2008 · In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature.
Dec 1, 2020 · In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature.
Jul 1, 2009 · Sterilization of Space Kimchi (SK) was confirmed by a microbiological test. The hardness of the Space Kimchi was lower than the untreated Kimchi (CON), but higher than the irradiated only Kimchi. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days.
Dec 1, 2020 · This study was conducted to evaluate the combined effect of heating and gamma irradiation on the shelf-stability and quality of kimchi during storage at . The optimum condition for heat treatment of …
