A Study on Sources of Pore Formationin Onggi via the Comparison with Porcelains

김수민,; 노형구,; 김응수,; 조우석,

doi:10.4191/kcers.2014.51.1.011

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Figure 3a shows the SEM image of a cross-section of the onggi wall. Pore diameters ranged from 1 to 100 μm, which is comparable to the range of 20−150 μm (accounting for 93.04% of the pores) reported by Kim et al [25]. Onggi pore formation is driven by variables in the manufacturing process such as the composition of ingredients, sintering temperature and sintering time.…”

Section: Resultssupporting

confidence: 76%

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Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

Kim

2023

J. R. Soc. Interface.

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Since ancient times, Korean chefs have fermented foods in an onggi, a traditional earthenware vessel. The porous structure of the onggi mimics the loose soil where lactic acid bacteria is naturally found. This permeability has been purported to facilitate the growth of lactic acid bacteria, but the details of the process remain poorly understood. In this combined experimental and theoretical study, we ferment salted napa cabbage in onggi and hermetic glassware and measure the time course of carbon dioxide concentration, which is a signature of fermentation. We present a mathematical model for carbon dioxide generation rate during fermentation using the onggi’s gas permeability as a free parameter. Our model provides a good fit for the data, and we conclude that porous walls help the onggi to ‘exhale’ carbon dioxide, lowering internal levels to those favoured by lactic acid bacteria. The positive pressure inside the onggi and the constant outflow through its walls act as a safety valve for bacteria growth by blocking the entry of external contaminants without mechanical components. We hope this study draws attention to the work of traditional artisans and inspires energy-efficient methods for fermenting and storing food products.

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Section: Resultssupporting

confidence: 76%

“…Onggi pore formation is driven by variables in the manufacturing process such as the composition of ingredients, sintering temperature and sintering time. In comparison, porcelain's ingredients and processing cause its uniformly fine particles to be impermeable to gas [25].…”

Section: Resultsmentioning

confidence: 99%

Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

Kim

2023

J. R. Soc. Interface.

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Study of the Relationship between the Characteristics of Regional Onggis and Fermentation Behavior: (1) Scientific Analysis of Regional Onggis in Korea

Kim¹,

No²,

Kim³

et al. 2015

Journal of the Korean Ceramic Society

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Fabrication and Characterization of Onggi Filter for Appropriate Water Treatment Technology

Park

Kim

Cho

et al. 2017

J. Korean Ceram. Soc

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In underdeveloped countries, many people suffer from water shortage due to the absence of water supply service. Although water purifiers have provided support in such situations, it is not easy to maintain water filters without a continuous supply of consumable filters. To obtain a sustainable drinking water source, appropriate technology of water treatment is necessary. Herein, a low cost water purification system was developed using natural raw materials. A non-electric water treatment system was developed using filtration through an Onggi filter, which is a type of Korean traditional earthenware with a microporous surface. The porosity and flux of the prepared Onggi filter were 29.06% and 31.63 LMH, respectively. After purification of water with total dissolved solids of 10.4 mg/L and turbidity of 100 NTU, the total dissolved solids and turbidity of the water treated using the Onggi filter decreased by 12% and 99.8%, respectively.

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A Study on Sources of Pore Formationin Onggi via the Comparison with Porcelains

Cited by 3 publications

References 3 publications

Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

Study of the Relationship between the Characteristics of Regional Onggis and Fermentation Behavior: (1) Scientific Analysis of Regional Onggis in Korea

Fabrication and Characterization of Onggi Filter for Appropriate Water Treatment Technology

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