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- W2912632718 abstract "As a preliminary step for optimizing the active scavenger system to confer both the proper level of carbonic product taste and the tolerable package appearance for flexible packages of kimchi, a Korean lactic acid-fermented vegetable, a mathematical model to estimate their volume change along with internal CO2 concentration was developed. Kinetics of acidity increase and CO2 production was determined by experiment of storing glass jars of 0.5 kg kimchi at 0, 10 and 20 °C. Scavenger’s CO2 absorption kinetics was formulated as gas permeation of the film sachet of Ca(OH)2. All the kinetics was combined into mass balance of CO2 where its dissolution equilibration between the product and headspace phases was described by Henry’s law. Temperature dependence of the kinetic parameters was explained by Arrhenius equation. Thermodynamic temperature effect was incorporated by Ideal Gas Law and Henry’s law constant. The developed model could estimate the behavior of a flexible package of 0.5 kg kimchi with a CO2 scavenger sachet at 5 °C and assist in the design of kimchi packages that adopt tolerable volume expansion while maintaining a desirable CO2 level for carbonic fresh flavor. The sachet film’s CO2 permeability and the active scavenger amount in the sachet were design variables affecting the volume expansion and CO2 partial pressure. Among the tested conditions, high-density polyethylene sachet of 5.5 g scavenger was the best in providing the desired characteristics." @default.
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- W2912632718 date "2019-06-01" @default.
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- W2912632718 title "Modeling volume change for active flexible package of CO2-producing kimchi" @default.
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- W2912632718 doi "https://doi.org/10.1016/j.fpsl.2019.100303" @default.
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