Use of Vacuum Impregnation in Brine Salting Process of Kimchi

Ryoo, Hana; Lee, SeungJu; Han, Eung-Soo; Lee, Kwang-Geun

doi:10.13050/foodengprog.2005.9.1.59

Food Eng. Prog. 2005; 9(1):59-64

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.59

Article

김치 절임 과정에서의 진공함침 기술의 이용

유하나¹, 이승주¹, 한응수², 이광근¹^,^*

Use of Vacuum Impregnation in Brine Salting Process of Kimchi

Hana Ryoo¹, SeungJu Lee¹, Eung-Soo Han², Kwang-Geun Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

²농협대학

¹Department of Food Science and Technology, Dongguk University

²Agricultural Cooperative College

^*Corresponding author: Kwang-Geun Lee, Assistant Professor, Department of Food Science and Technology, Dongguk University, 26, 3-Ga, Pil-dong, Jung-gu, Seoul, 100-715, Republic of Korea. Phone: 02-2260-3372, Fax: 02-2260-3372, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2005