RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      SCIE KCI등재 SCOPUS

      발효온도 및 소금농도에 따른 배추김치의 발효 특성 = Fermentation Property of Chinese Cabbage Kimchi by Fermentation Temperature and Salt Concentration

      한글로보기

      https://www.riss.kr/link?id=A3212219

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      The effects of fermentation temperature(0∼15℃) and salt concentration(1.5∼4.0%) on the fermentation property of Chinese cabbage Kimchi were analyzed by response surface methodology. The pH decreased and acidity increased with increasing fermenta...

      The effects of fermentation temperature(0∼15℃) and salt concentration(1.5∼4.0%) on the fermentation property of Chinese cabbage Kimchi were analyzed by response surface methodology. The pH decreased and acidity increased with increasing fermentation time. The reduction and increment velocities of pH and acidity were increased by increasing fermentation temperature and decreasing salt concentration. The optimum pH 4.2 was reached within 14∼24 days at 5∼15℃, while pHs of 24 days at 0∼5℃ were still lower value than 4.2. The effect of salt concentration more affected terminal fermentation period than initial fermentation period. The maximum edible acidity, 0.75%, was reached within 8 days at 15℃, while acidifies of 24 days at 0℃ were 0.35∼0.43%. The effects of salt concentration at 0℃ was higher than those at 15℃. The fermentation time, fermentation temperature and salt concentration were the first, second and third affecting factors on the pH and acidity of Kimchi. Based on the coefficients of determination, pH and acidity were highly fitted to the experimental data(r²$gt;0.9276). For the suitable acidity range, 0.40∼0.75%, the edible period of Kimchi at 15℃, 10℃ and 5℃ were 4 days, 10 days and 18 days at the 2.75% of salt concentration, respectively. The edible period increased from 14 days to 19 days with increased salt concentration from 1.50% to 4.00% at 5℃ of fermentation temperature.

      더보기

      동일학술지(권/호) 다른 논문

      동일학술지 더보기

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼