A novel kimchi container with an atmosphere actively controlled by time‐programmed vacuumizing and CO2 flushing

Abstract

AbstractA kimchi (a Korean lactic acid fermented vegetable) storage container system to actively maintain an internal high CO2 concentration by time‐controlled CO2 flushing was developed and tested to improve the preservation quality and consumer preferences of the product. The proof‐of‐concept was constructed initially with a 2 L glass jar storage at 5 °C and then with a trial storage of prototype 10 L stainless steel container at 5 and 10 °C. The container filled with kimchi underwent an initial four cycles of vacuumizing and CO2 flushing and then timed CO2 flushes in the later storage. The same procedure was used when the container was opened and closed for the partial removal of kimchi during subsequent storage. The developed container system was effective at granting better sensory carbonic flavor of ripened kimchi and inhibiting the growth of spoilage yeasts with the extended storage compared to a simple hermetically closed container (control).Practical applicationsIn these days, household refrigerators are equipped with CO2 cylinder to make carbonated water on site. Food container system connected to the CO2 cylinder can also be used to preserve a variety of food products widening application boundary of the home appliances in people's food life. Container system developed in this study for kimchi, a popular Korean fermented vegetable can be used in specialty refrigerators of high end to enhance the consumer preference and extend its storage life. Benefits are cool carbonic flavor and long product preservation without yeast spoilage.