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The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson–Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy‐dispersive X‐ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity. [ABSTRACT FROM AUTHOR]

[Display omitted] • The influence of the kimchi cabbage harvesting period on the fermentation profile of kimchi was investigated. • Weissella dominated the spring, summer, and winter kimchi. • Latilactobacillus became predominant in the fall kimchi. • The metabolic profiles of spring and summer kimchi were similar after fermentation. Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities. [ABSTRACT FROM AUTHOR]

Kimchi cabbage is a Korean traditional fermented vegetable that is rich in nutrients and probiotics. Temperature changes caused microbial growth adversely affect the quality of kimchi. Therefore, controlling the preservation temperature is important to prevent over-fermentation of kimchi. Supercooling has emerged as an alternative storage method; however, maintaining the supercooled state of food is challenging. In this study, a stepwise cooling algorithm for supercooling preservation was developed and applied. All samples were maintained in a supercooled state, and no ice nucleation was detected. Assessments of CO 2 content, pH, and titratable acidity revealed that supercooled samples exhibited more delayed fermentation than refrigerated samples. However, moisture content and hardness of the unfrozen (refrigerated and supercooled) samples were not significantly different. Microbial analysis and community composition indicated that the supercooling treatment delayed kimchi fermentation by approximately three months. Conclusively, supercooling is effective for maintaining the freshness of kimchi cabbage during long-term storage. This study contributes to the optimization of kimchi preservation strategies, offering potential benefits for both consumers and producers in terms of product quality, shelf life, and food safety. • Microbial growth deteriorates kimchi quality. • Supercooling using a stepwise cooling algorithm was developed and applied. • Supercooling delayed kimchi fermentation. • Hardness and other physiological parameters were maintained. • Supercooling is an efficient method for long-term preservation of kimchi. [ABSTRACT FROM AUTHOR]

The long time period for salting kimchi cabbage (KC) is a major hurdle for efficient kimchi production. In this study, the tumbling-assisted dry salting (TADS) method was proposed to improve kimchi salting. The kinetic trends of TADS and conventional salting (CS) were distinctly different. The effective salt diffusion coefficient (D e) during TADS increased by 29.12 times compared to that during CS. The total, water, and salt mass changes in the KC during TADS were suggested by exudate features, and prediction models with high R2 values were developed. The KC salted with TADS exhibited a tissue texture and appearance that were comparable to those produced with CS. In conclusion, this study demonstrates TADS as a rapid and predictable salting technique for KC, which may potentially be used for rapid KC salting and applied to other osmotic agents and products, such as vegetables and fruits. • Tumbling-assisted dry salting enables rapid kimchi cabbage salting. • Tumbling-assisted dry salting matched conventional in texture and appearance. • Models predict mass changes in tumbling-assisted and conventional salting. • The technique and model can be extended to other vegetables and fruits. [ABSTRACT FROM AUTHOR]

Salted kimchi cabbage (SKC) is a ready-to-use product used to manufacture kimchi. However, during distribution and storage, deterioration in quality parameters, such as pH, total titratable acidity, aerobic plate count, and color, lowers the product value. To ensure sufficient distribution and consumer storage, SKC should be vacuum-packed and cold-stored. Therefore, in this study, changes in SKC quality parameters were monitored at different cold storages (≤10 °C), and a predictive model of SKC shelf life was established using the general stability index (GSI) method. The established GSI method is an adequate tool for predicting the shelf life of SKC. The model with the highest R2 value was obtained by fitting the data with a second-order equation and integrating it with 0–10 °C using the Arrhenius equation. This study provides important insights into the quality assessment and shelf-life prediction of SKC during cold storage, contributing toward quality management systems. In addition, chromaticity values, which previously lacked reproducible measurement methods for SKC, were obtained after segmenting complex-shaped parts using a novel image analysis technique. This technique can be applied to a variety of vegetables to determine chromaticity of individual parts for assessing quality based on symptoms like browning. • Predictive model for stored salted kimchi cabbage constructed using general stability index (R2 > 0.97). • Temperature dependence of general stability index in salted kimchi cabbage explained using the Arrhenius equation (R2 > 0.99). • Combined model developed to predict the quality of salted kimchi cabbage based on storage period and temperature. • Novel image analysis method for evaluating chromaticity of salted kimchi cabbage established. • Shelf-life model established to assess product freshness using image analysis and general stability index. [ABSTRACT FROM AUTHOR]