Effect of package size and temperature on the volume expansion of flexible permeable packages of kimchi, a Korean fermented vegetable

Packaging Technology and Science

Volumn 14, Issue 2, 2001, Pages 41-48

  Lim, Jeewon ^a   Park, Eun Sook ^a   Cheigh, Hong Sik ^a   Lee, Dong Sun ^a  

^a Kyungnam University   (South Korea)

Author keywords

Gas composition; Lactic acid fermentation; Package size; Temperature; Volume expansion

Indexed keywords

ACTIVATION ENERGY; AMORPHOUS FILMS; CARBON DIOXIDE; COMPOSITION EFFECTS; FERMENTATION; FOOD STORAGE; LAMINATES; MECHANICAL PERMEABILITY; NYLON POLYMERS; ORGANIC ACIDS; PLASTICS APPLICATIONS; THERMAL EFFECTS;

AMORPHOUS NYLON LAMINATE; GAS COMPOSITION; HIGH CARBON DIOXIDE PERMEABILITY FILM; PACKAGE SIZE; VOLUME EXPANSION;

PACKAGING;

LACTIC ACID; PACKAGES; PACKAGING LAMINATES;

EID: 0035267525     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.536     Document Type: Article

References (11)

1. Vegetable fermentation
2. Development of color indicators for kimchi packaging
3. Estimation of pressure and volume changes for packages of kimchi, a Korean fermented vegetable
4. Analysis of variables influencing the pressure build-up and volume expansion of kimchi package
5. Comparison of quality characteristics of whole and sliced kimchi at different fermentation temperatures
6. Studies on the packaging and preservation of kimchi
7. Effect of temperature and salt concentration on kimchi fermentation
8. Development of pressure monitoring system and pressure changes during kimchi fermentation
9. Development of packaging techniques for reducing fermentative gas from kimchi products
10. Suitability of plastic films for modified atmosphere packaging of fruits and vegetables
11. Permeability Coefficient