진동이 물김치의 동결과 발효에 미치는 영향 = Influence of Vibration on Freezing and Fermentation of Watery Kimchi

국문 초록 (Abstract)

주파수 20 Hz와 0.18 g의 가속도에 해당하는 진동을 1L 유리병에 담겨진 600 g의 물김치에 가하였다. $-3^{\circ}C$와 $-6^{\circ}C$에서 동결의 진행정도를 관찰하였고, $10^{\circ}C$에서는 총산과 $CO_{2}$ 발생을 측정하여 발효진행 정도를 측정하였다. 진동이 없는 대조구를 같은 온도조건에서 두어서 진동의 효과를 비교하였다. $-3^{\circ}C$와 $-6^{\circ}C$에서의 진동은 동결의 과정을 지연시키고, 계속되는 저장에서 작은 얼음결정의 혼합체를 유지하는 데에 있어서 긍정적인 결과를 보였다. $10^{\circ}C$에서 진동은 산의 생성과 $CO_{2}$ 발생을 촉진하여 숙성시간을 단축시키고 시원한 맛을 주는 데 긍정적인 역할을 할 수 있는 것으로 평가되었다.

다국어 초록 (Multilingual Abstract)

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

참고문헌 (Reference)

1 Rice JF, "The quantitative influence of agitation on yeast growth during fermentation" 32 : 94-96, 1974

2 Nakamura R, "The effect of vibration on the respiration of fruit. II. Effects of vibration on the respiration rate and the quality of tomato fruit during ripening after vibration" 46 : 349-360, 1977

3 Li B, "Novel methods for rapid freezing and thawing of foods-a review" 54 : 175-182, 2002

4 Fennema O., "Nature of freezing process, In Low-temperature preservation of food and living matter" Marcel Dekker 151-239, 1973

5 Sun DW, "Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing" 57 : 337-345, 2003

6 Oh JY, "Microbiological characteristics of low salt mul-kimchi" 31 : 502-508, 1999

7 Lee SR., "Korean fermented foods" Ehwa Womens University Press 139-193, 1986

8 Tverdokhleb LL, "Intensity of rye dough fermentation with ultrasonic processing of liquid starter"

9 Lee DS, "Estimation of pressure and volume changes for packages of kimchi, a Korean fermented vegetable" 10 : 15-32, 1997

10 Pie JE, "Effect of preparation methods on yulmoo kimchi fermentation" 24 : 990-997, 1995

11 Ohsaka K, "Dynamic nucleation of ice induced by a single stable cavitation bubble" 73 : 129-131, 1998

12 Lee DS, "CO2 production in fermentation of dongchimi(pickled radish roots, watery radish kimchi)" 26 : 1021-1027, 1997

13 Zhang X, "Active control of phase change from supercooled water to ice by ultrasonic vibration 2. Generation of ice slurries and effect of bubble nuclei" 44 : 4533-4539, 2001

14 Inada T, "Active control of phase change from supercooled water to ice by ultrasonic vibration 1. Control of freezing temperature" 44 : 4523-4531, 2001

15 Oh YK, "A study of the effect of ultrasonic vibrations on phase-change heat transfer" 45 : 4631-4641, 2002