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Effect of package size and temperature on the volume expansion of flexible permeable packages of Kimchi, a Korean fermented vegetable
Author(s) -
Lim Jeewon,
Park Eun Sook,
Cheigh Hong Sik,
Lee Dong Sun
Publication year - 2001
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.536
Subject(s) - volume (thermodynamics) , volume expansion , expansion ratio , materials science , permeation , composite material , fermentation , food science , chemistry , thermodynamics , medicine , biochemistry , physics , membrane
The effect of package size and temperature on package volume expansion was investigated when P71197, a high CO 2 permeability film of amorphous nylon laminate structure, was applied to packaging kimchi , a Korean ethnic fermented vegetable. The volume expansion, after an initial lag period, rapidly reached a maximum and then either decreased or stayed constant. A higher temperature and a larger package caused greater volume expansion within the experimental time span. Based on the criterion of ≤0.8 ml/g as a tolerable volume change, the appropriate window of package size and temperature has been suggested. The expanded volume was found to consist mainly of CO 2 produced from kimchi , resulting in higher CO 2 concentrations for higher temperatures and larger package sizes. The effect of package size on the volume expansion and gas composition can be explained by the differences in the ratio of surface area to filled weight among the packages. The effect of storage temperature can be explained by the difference in activation energy between CO 2 production from the kimchi and gas permeation through the film. Copyright © 2001 John Wiley & Sons, Ltd.