The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages

Citation
Ds. Lee et al., The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages, J FOOD ENG, 48(2), 2001, pp. 183-188
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
0260-8774 → ACNP
Volume
48
Issue
2
Year of publication
2001
Pages
183 - 188
Database
ISI
SICI code
0260-8774(200105)48:2<183:TUOPCD>2.0.ZU;2-S
Abstract
CO2 absorption by zeolite and active carbon was investigated as a tool to a lleviate the pressure buildup and volume expansion that results from carbon dioxide production in kimchi packages. Zeolite was more effective than act ive carbon in terms of CO2 absorption capacity, and could also maintain CO2 adsorption equilibrium as long as it was protected from water vapour. A pl astic film with high CO2 transmission rate and limited water vapour permeab ility was able to control the CO2 absorption rate of the zeolite sachet. Ze olite scaled in 10 mum thick high density polyethylene could significantly reduce pressure and volume increase when included inside kimchi packages at 15 degreesC. (C) 2001 Elsevier Science Ltd. All rights reserved.