Determination of Optimum Sterilization Condition for the Production of Retorted Kimchi Soup

In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility (F? value) at various positions in the product was measured through a wireless F? sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be 120.7℃, 13 min for rotary type and 120.7℃, 20 min for stationary type. At those conditions, they had similar sterility (F? value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35～45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p< 0.05).