KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
권호 표지
DOI QR코드

DOI QR Code

Kimchi Packaging Technology: An Overview

  • Received : 2016.08.08
  • Accepted : 2016.11.10
  • Published : 2016.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess $CO_2$ production, leading to package expansion and leakage. To alleviate this problem, the use of $CO_2$ absorbers, high $CO_2$-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

Keywords

References

  1. Choi, I. H., Noh, J. S., Han, J. S., Kim, H. J., Han, E. S. and Song, Y. O. Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial. J Med Food. 16: 223-229.
  2. Kim, J. H., Park, J. G., Lee, J. W., Kim, W. G., Chung, Y. J. and Byun, M. W. 2008. The combined effects of N2-packag-ing heating and gamma irradiation on the shelf-stability of kimchi, Korean fermented vegetable. Food Control. 19: 56-61.
  3. Jung, J. H., Lee, K. H., Puligundla, P. and Ko, S. H. 2013. Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening. LWT-Food Sci Technol. 54: 101-61 https://doi.org/10.1016/j.lwt.2013.05.004
  4. Meng, X., Lee, K. H., Kang, T. Y. and Ko, S. H. 2015. An irreversible ripeness indicator to monitor the $CO_2$ concentration in the headspace of packaged kimchi during storage. Food Sci Biotechnol. 24: 91-97. https://doi.org/10.1007/s10068-015-0014-2
  5. Kim, Y. W., Jung, J. K., Cho, Y. J., Lee, S. J., Kim, S. H., Park, K. Y. and Kim, S. A. 2009. Quality changes in brined Baechu cabbage using different types of polyethylene film, and salt content during storage. Korean J Food Preserv. 16: 605-611.
  6. Lee, J. W., Cha, D. S., Hwang, K. T. and Park, H. J. 2003. Effects of $CO_2$ absorbent and high-pressure treatment on the shelf-life of packaged kimchi products. Int J Food Sci technol. 38: 519-524. https://doi.org/10.1046/j.1365-2621.2003.00699.x
  7. Marsh, K. and Bugusu, B. 2007. Food packaging - Roles, materials, and environmental issues. J Food Sci. 72: 39-55.
  8. Shin, D. H., Cheigh, H. S. and Lee, D. S. 2002. The use of $Na_2CO_3$-based $CO_2$ absorbent systems to alleviate pressure buildup and volume expansion of kimchi packages. J Food Eng. 53: 229-235. https://doi.org/10.1016/S0260-8774(01)00161-3
  9. Lee, D. S., Kwon, H. R., An, D. S., Chung, M., Lee, K. S. and Yang, D. J. 2012. Technology innovation in kimchi packaging for marketing in food supply chain. Korean J Packaging Sci Technol. 18: 1-8.
  10. Yoon, K. Y., Kang, M. J., Lee, K, H., Youn, K. S. and Kim, K. S. 1997. Studies of preventation of gas production during manufacturing and circulation of kimchi. J Food Sci Technol. 9: 145-151.
  11. Lee, D. S., Shin, D. H., Lee, D. U., Kim, J. C. and Cheigh, H. S. 2001. The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages. J Food Eng. 48: 183-188. https://doi.org/10.1016/S0260-8774(00)00156-4
  12. Lee, E. J., Park, S. E., Choi, H. S., Han, G. J. and Kang, S. A. 2010. Quality characteristics of kimchi fermented in permeability- controlled polyethylene containers. Korean J Food Preserv. 17: 793-799.
  13. Jeong, J. K., Kim, Y. W., Choi, H. S., Lee, D. S., Kang, S. A., and Park, K. Y. 2011. Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi). Int J Food Sci Technol. 46: 2015-2021. https://doi.org/10.1111/j.1365-2621.2011.02710.x
  14. Kim, S., No, H., Kim, U. and Cho, W. S. 2014. A study on sources of pore formation in Onggi via the comparison with porcelains. J Korean Ceram Soc. 51: 11-18. https://doi.org/10.4191/kcers.2014.51.1.011
  15. Son, I. B., No, Y. C., Choi, S. C., Ko, D. K., Lee, J. M. and Choi, Y. J. 2007. J. Opt. Soc. Korea 2007. 2: 8-9.
  16. Yu, H. K., Lee, K. H. and O, J. Y. 2014. Development of degassing valves for food packaging using ring type rubber disk. Korean J Packaging Sci Technol. 20: 35-39.
  17. Hong, S. I. and Park, W. S. 1999. Development of color indicators for kimchi packaging. J Food Sci. 64: 255-257. https://doi.org/10.1111/j.1365-2621.1999.tb15877.x
  18. Golestan, M. N., Ghosta, Y., Pourmiza, A. A. and Valizadegan, O. 2015. Study on laser perforated films as gas permeable packaging for confused flour beetle (Tribolium confusum Jacquelin du Val.) control inside food packaging. J Stored Prod Res. 60: 54-59. https://doi.org/10.1016/j.jspr.2014.10.002
  19. Hong, S. I. and Park, W. S. 1997. Sensitivity of color indicators to fermentation products of kimchi at various temperatures. Korean J Food Sci Technol. 29: 21-25.

Cited by

  1. Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi vol.7, pp.2, 2019, https://doi.org/10.1002/fsn3.915