Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664358 | Journal of Food Engineering | 2019 | 8 Pages |
Abstract
The application of a colorimetric indicator for monitoring the degree of fermentation in Kimchi was studied. Changes in total color difference (TCD) occurred continuously from the initial to final fermentation stage with a maximum TCD value of 36.08â¯Â±â¯0.72 after 28 days. The experimental data for the converted color response function, F(Xc) were demonstrated to be more linear (R2â¯=â¯0.986) than for TCD values. The coefficients of determination of pH: F(Xc) (R2â¯=â¯0.9583) and titratable acidity: F(Xc) (R2â¯=â¯0.9828) were sufficient to meet the zero-order reaction. Results of standardized residuals evidenced their normal distribution, indicating that 95% of the residuals of predicted pH or titratable acidity were in the range of â1.96 to 1.96. The coefficients of determination between predicted- and observed data were 0.841 (pH) and 0.912 (titratable acidity). Based on regression analysis, the colorimetric indicator could thus be applied as a Kimchi fermentation indicator.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Su-Ji Kim, Jae Yong Lee, So-Ra Yoon, Hae-Won Lee, Ji-Hyoung Ha,