Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment.

The effects of ultrasound treatment at different temperatures (4, 10, and 25 ℃) on the brining process of Chinese cabbage were investigated based on their salt diffusion coefficients and texture profiles. Salt weight increased significantly, but water weight decreased in Chinese cabbage treated with ultrasound at increasing temperatures. According to Fick's second equation, the effective diffusion coefficient of Chinese cabbage showed a notable increase as temperature was increased. High temperature caused unfavorable texture properties, and among these, hardness showed the most significant decrease when brining temperature was set at 25 °C. Consequently, results from the texture profile analysis and brining kinetics modeling suggest that optimal brining conditions could be achieved at 10 °C. At this temperature, the diffusion coefficient of Chinese cabbage is higher, the brining time is reduced, and the preferred qualities of kimchi are preserved. PRACTICAL APPLICATION: Ultrasonication is an effective technology that can be utilized in kimchi manufacturing. It presents the advantage of reducing brining time while maintaining the acceptable textural properties of kimchi. This study investigated the impact of different temperatures on the texture properties and brining times of Chinese cabbage during brining and reveal a practical application worthy of further study in food industries and provide valuable information for improving the quality of kimchi.