Role of earthenware in food processing applications

J.H. Choi; S.M. Kim; K.S. Han; U.S. Kim; M.S. Kim

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자료유형: 학술저널

저자정보: J.H. Choi (Korea Institute of Ceramic Engineering and Technology) S.M. Kim (Korea Institute of Ceramic Engineering and Technology) K.S. Han (Korea Institute of Ceramic Engineering and Technology) U.S. Kim (Korea Institute of Ceramic Engineering and Technology) M.S. Kim (Dankook University)

저널정보: 한양대학교 세라믹공정연구센터 Journal of Ceramic Processing Research Journal of Ceramic Processing Research 제22권 제1호

발행연도: 2021.1

수록면: 91 - 97 (7page)

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Korean earthenware (also known as onggi) has been reported to play an active role in improving the fermentation quality offoods such as fermented soy products, as well as simply serving as a storage container. In this study, we conduct a region-wiseanalysis of the effects of the onggi shape, chemical composition, and gas-permeation characteristics on the total phenoliccontent and antioxidant activity of the soy sauce stored in these containers during its fermentation. During the fermentationprocess, the amount of antioxidant produced in the soy sauce increases with increase in the container diameter relative to theheight. The antioxidant amount also increases with decrease in the amounts of alkali and alkaline earth metal oxides in theclay chemical composition and increase in the gas permeability of the onggi. Of all the onggi considered in our experiments,the Gangjin onggi exhibits the widest diameter relative to its height, least amounts of alkali and alkaline earth metal oxidecomponents, and highest gas permeability. The antioxidant power is highest in the soy sauce fermented in the Gangjin onggi,corresponding to a total phenolic content value of 16.6 mg GAE/ml and FRAP of 54.3 mg AAE/ml.

#Earthenware #Shape #Chemical composition #Gas permeation #Fermentation

참고문헌 (27)

참고문헌 신청

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한국일 / 2013 / 김치 발효 시 용기의 종류가 세균 생장에 미치는 영향 / 한국식품영양학회지 26(2):249~257

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S. K. Chung / 2008 / Korean J. Packag. Sci. Tech 14(1):9~14

김수경 / 2010 / 화학조성과 소성온도에 따른 재현 토기의 광물조성과 물성변화 / 보존과학회지 26(3):311~324

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