Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution
This study describes the development of a method for predicting the ripening of Kimchi according to temperature to provide information on how the ripening of Kimchi changes during distribution. Various Kimchi quality factors were assessed according to temperature and time. The acidity (lactic acid %...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1075 |
| _version_ | 1797559681279852544 |
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| author | Ji-Young Kim Byeong-Sam Kim Jong-Hoon Kim Seung-Il Oh Junemo Koo |
| author_facet | Ji-Young Kim Byeong-Sam Kim Jong-Hoon Kim Seung-Il Oh Junemo Koo |
| author_sort | Ji-Young Kim |
| collection | DOAJ |
| description | This study describes the development of a method for predicting the ripening of Kimchi according to temperature to provide information on how the ripening of Kimchi changes during distribution. Various Kimchi quality factors were assessed according to temperature and time. The acidity (lactic acid %) was selected as a good freshness index, as it is dependent on temperature and correlates strongly with the sensory quality evaluation. Moreover, it is easy to measure and reproducible in the field. The maximum value of acidity in the stationary phase was observed to increase with the storage temperature. A predictive model was developed using the Baranyi and Roberts and Polynomial models to mathematically predict the acidity. A method using the mean kinetic temperature (MKT) was proposed. The accuracy of the model using the MKT was high. It was confirmed that there is no great variation in the maximum acidity, as MKT does not change much if the temperature changes in the stationary phase where the maximum acidity is constant. This study provides important information about the development of models to predict changes in food quality index under fluctuating temperature environments. The developed kinetic model uniquely treated the quality index at the stationary phase as a function of MKT. The predictions using the food temperature histories could help suppliers and consumers make a reasonable decision on the sales, storage, and consumption of foods. The developed model could be applied to other products such as beef for which the quality index at the stationary phase also changes with temperature histories. |
| first_indexed | 2024-03-10T17:48:46Z |
| format | Article |
| id | doaj.art-4d6ec0c725a24a059bde355aab3b82cb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:48:46Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4d6ec0c725a24a059bde355aab3b82cb2023-11-20T09:26:00ZengMDPI AGFoods2304-81582020-08-0198107510.3390/foods9081075Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during DistributionJi-Young Kim0Byeong-Sam Kim1Jong-Hoon Kim2Seung-Il Oh3Junemo Koo4Research Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, KoreaResearch Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, KoreaResearch Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, KoreaResearch Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, KoreaDepartment of Mechanical Engineering, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, KoreaThis study describes the development of a method for predicting the ripening of Kimchi according to temperature to provide information on how the ripening of Kimchi changes during distribution. Various Kimchi quality factors were assessed according to temperature and time. The acidity (lactic acid %) was selected as a good freshness index, as it is dependent on temperature and correlates strongly with the sensory quality evaluation. Moreover, it is easy to measure and reproducible in the field. The maximum value of acidity in the stationary phase was observed to increase with the storage temperature. A predictive model was developed using the Baranyi and Roberts and Polynomial models to mathematically predict the acidity. A method using the mean kinetic temperature (MKT) was proposed. The accuracy of the model using the MKT was high. It was confirmed that there is no great variation in the maximum acidity, as MKT does not change much if the temperature changes in the stationary phase where the maximum acidity is constant. This study provides important information about the development of models to predict changes in food quality index under fluctuating temperature environments. The developed kinetic model uniquely treated the quality index at the stationary phase as a function of MKT. The predictions using the food temperature histories could help suppliers and consumers make a reasonable decision on the sales, storage, and consumption of foods. The developed model could be applied to other products such as beef for which the quality index at the stationary phase also changes with temperature histories.https://www.mdpi.com/2304-8158/9/8/1075kimchi ripeningaciditypredictive modeldynamic modelmean kinetic temperature |
| spellingShingle | Ji-Young Kim Byeong-Sam Kim Jong-Hoon Kim Seung-Il Oh Junemo Koo Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution Foods kimchi ripening acidity predictive model dynamic model mean kinetic temperature |
| title | Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution |
| title_full | Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution |
| title_fullStr | Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution |
| title_full_unstemmed | Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution |
| title_short | Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution |
| title_sort | development of dynamic model for real time monitoring of ripening changes of kimchi during distribution |
| topic | kimchi ripening acidity predictive model dynamic model mean kinetic temperature |
| url | https://www.mdpi.com/2304-8158/9/8/1075 |
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