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Carbonation is a process used to dissolve carbon dioxide gas in a liquid, commonly used in the production of carbonated beverages. Achieving efficient carbonation requires careful control of temperature, pressure, and flow conditions. By adjusting these parameters, carbonation efficiency can be maximized, producing a higher concentration of CO2 in the liquid.
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High-pressure Carbon Dioxide Effect on Kimchi Fermentation.

S I Hong1, W S Park1

  • 1a Korea Food Research Institute.

Bioscience, Biotechnology, and Biochemistry
|July 9, 2016
PubMed
Summary

High-pressure carbon dioxide (CO2) treatment preserves baechu kimchi by slowing fermentation. This nonthermal process maintained kimchi quality, showing better sensory attributes and reduced microbial activity during storage.

Keywords:
baechu kimchihigh-pressure CO2nonthermal process

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Area of Science:

  • Food Science
  • Microbiology
  • Food Preservation

Background:

  • Kimchi fermentation involves complex microbial and biochemical changes.
  • Controlling fermentation is crucial for maintaining kimchi quality and shelf life.
  • Nonthermal processing methods offer alternatives to traditional preservation techniques.

Purpose of the Study:

  • To investigate the impact of high-pressure carbon dioxide (CO2) treatment on baechu kimchi fermentation.
  • To evaluate the effects of CO2 treatment on physicochemical and sensory properties during storage.

Main Methods:

  • Baechu kimchi was treated with high-pressure CO2 (70 kg/cm²) for 24 hours.
  • Fermentation was assessed by monitoring pH, titratable acidity, and lactic acid bacterial counts at 10°C.
  • Sensory properties (sourness, color, flavor, texture, overall acceptability) were evaluated.

Main Results:

  • CO2-treated kimchi exhibited higher pH, lower titratable acidity, and reduced lactic acid bacteria compared to untreated kimchi.
  • Sensory evaluation indicated improved sourness and overall acceptability in treated kimchi.
  • Color, flavor, and texture remained largely unaffected by the high-pressure CO2 treatment.

Conclusions:

  • High-pressure CO2 treatment effectively modulates kimchi fermentation.
  • This nonthermal process shows potential for preserving baechu kimchi quality during storage.
  • CO2 treatment is a viable nonthermal method for extending kimchi shelf life while maintaining desirable sensory attributes.