Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, Mi-Ai Lee, Sung‐Hee Park, Jong‐Bang Eun, Young‐Bae Chung
Abstract
The long time period for salting kimchi cabbage (KC) is a major hurdle for efficient kimchi production. In this study, the tumbling-assisted dry salting (TADS) method was proposed to improve kimchi salting. The kinetic trends of TADS and conventional salting (CS) were distinctly different. The effective salt diffusion coefficient (De) during TADS increased by 29.12 times compared to that during CS. The total, water, and salt mass changes in the KC during TADS were suggested by exudate features, and prediction models with high R2 values were developed. The KC salted with TADS exhibited a tissue texture and appearance that were comparable to those produced with CS. In conclusion, this study demonstrates TADS as a rapid and predictable salting technique for KC, which may potentially be used for rapid KC salting and applied to other osmotic agents and products, such as vegetables and fruits.