2019国際食品工業展

7月9日(火)-7月12日(金) 東京ビッグサイト・東1-8ホール 10:00-17:00

研究概要

Anti-Oxidative Activity of Mustard Kimchi Fermented by LED Cooling System

研究機関名

全南大学校(韓国)
 冷凍工学科 食品冷凍研究室
 生命産業工学科 有用物質生産応用研究室

代表者

Min Yong Kim

本研究の主旨

. The purpose of this research is to develop functional mustard kimchi fermented by using LED automatic program cooling system. In order to obtain higher functional mustard kimchi, the fermentating conditions of maximum anti-oxidative activity of mustard kimchi is necessary. Effect of fermentating temperature, period and LED wave length on anti-oxidative activity were investigated.
A few researches investigated to obtaining anti-oxidative activity of mustard kimchi by LED automatic program control system has been reported. This research would be applicable to various fermentating processing of vegetable kimchi to obtain effect of useful anti-oxidative activity
We have studied to improve anti-oxidative activity of agricultural products by using LED wave length. The feature of this research is to investigate optimal fermentating conditions in order to obtain maximum anti-oxidative activity by control fermenting rate, cooling temperature, irradiation LED and addition of functional products.
Recently, anti-oxidative activity of food is very important factor to improve national health. Particulay, fermentating conditions to obtain maximum anti-oxidative activity of vegetable products is necessary to control food machinery. Utilizing a result of this research, we would like to make cold storage system to control desiring fermentation level and storage period. And LED technology for the high-efficiency cold refrigeration system in order to produce functional food would be improved. We are going to expect this research result to apply food processing engineering in field of food fermentation.

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