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Studies on Sugar and Salt Diffusion Rate in Different Size and Portion Cabbage Pickling
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/322107
Differences in sugar and salt diffusion rates of cabbage depending on size and part were examined. Whole, 3x3 and 5×5 cube sliced cabbage examined indifferent pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, salt absorption depending on part was determined to be higher in leaf, followed by stem in all salt solution. Sugar distribution was also determined to be higher in leaf, followed by stem, showing same trend with salt diffusion. Salt diffusion was found to be highest in 3×3 sliced cabbage. Where as 5×5 sliced cabbage and then whole cabbage showed lower diffusion rate in all brix sugar solution. Size dependent sugar diffusion showed same tendency with size dependent salt diffusion. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.
