- Product introduction
- Kimchi salting water reusing system
Kimchi salting water reusing system
With the recycling method accompanied by salinity control and simple filtering, pickling water is polluted by microorganisms and their colors and odors go into cabbages, as the number of recyclings are increased. Eventually, that changes taste of Kimchi, so that its recycling number is limited.
overview
As kimchi is salted with salt water having concentration of about 10%, method of reducing salt used for salting process and amount of generated waste water. But simple filtering method is being limited because as the number of usage goes up, salting water is contaminated with microorganism to make chromaticity and odor permeate into kimchi, and it affects the taste of kimchi. Especially in summer time, many hours of salting process promotes odor due to the proliferation of germs, and there was desire to reuse salting water for kimchi making process hygienically.
feature
Our company removed impurities of salting water with primary filtering treatment, and used micro-bubbles to get rid of tiny materials that generates turbidity.
In addition, we developed salting water reusing system to reuse the chromaticity of the salting water with ozone.
