Application of Physical Gas Absorbers in Manipulating the CO2 Pressure of Kimchi Package

AbstractPhysical gas absorption and release of activated carbon or zeolite were used to attain the desired CO2 concentration profile inside a package ofkimchi for its dynamic storage and consumption environment. The CO2 adsorption/desorption behavior of different combinations of physical scavengers in the microporous Tyvek sachet was measured at 0, 10 and 20 °C. A combination of highly permeable microporous Tyvek and much less permeable nylon/polyethylene laminate was also examined as a variable to help control the access of CO2 to the physical CO2 absorber. The composition of the absorber and its packing density in the sachet affected the CO2 absorption rate and capacity. Increased zeolite in the Tyvek sachet showed higher CO2 absorption followed by higher CO2 release concomitant with moisture sorption, while activated carbon itself had low CO2 absorption and little subsequent CO2 desorption. Lower temperatures increased the capacity of CO2 absorption and release along with lower CO2 absorption and release rates. A reduction in Tyvek area could decrease the absorption and release rates. An application of a physical CO2 absorber to thekimchi package was tested at 10 °C to show potential for keeping the desired CO2 pressure profile for carbonic cool flavor under tolerable pressure during storage and use.Practical ApplicationsPhysical carbon dioxide absorbers consisting of zeolite and activated carbon inside the gas ‐permeable sachet can be placed inkimchi packages for time...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research