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徐挺植 영남이공대학 산업기술연구소 1988 産業技術硏究 Vol.2 No.-
This study was carried out to investigate the weight loss and the NaCl gain of chinese cabbage samples during pickling in brine under different conditions including various salinities, brine temperature and leaf shape with relation to kimchi making. When the whole leaves of chinese cabbage samples were used for pickling, their weight loss ratio and NaCl gain increased significantly through all the period of pickling as brine salinity did. Drastic dehydration of pickled leaves occurred especially within 2 hours after brining, thereafter their rate of dehydration decreased greatly and their weight loss ratios in brine salinity 2, 5, 10, 15, 20% were 5.72, 14.81, 15.61, 17.34, 24.10% respectively 12 hours after brining. NaCl gain in pickled cabbage samples was increased greatly in the early stage of brining but it had the tendency to increase still thereafter. The content of NaCl of all the samples pickled at brine salinity 2, 5, 10% did, not reach 3% even 12 hours after brining while that of samples pickled at brine salinity 15,20% reached 3% in the brining time, 6. 7, 3. 8 hours respectively. As the temperature of brine rose, dehydration of pickled cabbage samples did not increase except at the early stage of brining but their NaCl gain increased significantly. In case of pickling of sliced leaves, weight loss ratio increased greatly, reaching twice as much as that of whole leaves at the same brining conditions 12 hours after brining but NaCl gain had no significant difference between them. On the other hand, it was shown that the very high correlations between NaCl gain and weight loss ratio in chinese cabbage samples pickled by the same brining conditions existed.