Ds. Lee et al., The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages, J FOOD ENG, 48(2), 2001, pp. 183-188
CO2 absorption by zeolite and active carbon was investigated as a tool to a
lleviate the pressure buildup and volume expansion that results from carbon
dioxide production in kimchi packages. Zeolite was more effective than act
ive carbon in terms of CO2 absorption capacity, and could also maintain CO2
adsorption equilibrium as long as it was protected from water vapour. A pl
astic film with high CO2 transmission rate and limited water vapour permeab
ility was able to control the CO2 absorption rate of the zeolite sachet. Ze
olite scaled in 10 mum thick high density polyethylene could significantly
reduce pressure and volume increase when included inside kimchi packages at
15 degreesC. (C) 2001 Elsevier Science Ltd. All rights reserved.