Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optim...

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Bibliographic Details
Main Authors: Hyeyeon Song, Eun-woo Moon, Ji-Hyoung Ha
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
brined cabbage
optimization
response surface methodology
salt gain
water loss
Online Access:https://www.mdpi.com/2304-8158/10/8/1935

Internet

https://www.mdpi.com/2304-8158/10/8/1935

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