Abstract The application of a colorimetric indicator for monitoring the degree of fermentation in Kimchi was studied. Changes in total color difference (TCD) occurred continuously from the initial to final fermentation stage with a maximum TCD value of 36.08 ± 0.72 after 28 days. The experimental data for the converted color response function, F(Xc) were demonstrated to be more linear ( R 2 = 0.986) than for TCD values. The coefficients of determination of pH: F(Xc) ( R 2 = 0.9583) and titratable acidity: F(Xc) ( R 2 = 0.9828) were sufficient to meet the zero-order reaction. Results of standardized residuals evidenced their normal distribution, indicating that 95% of the residuals of predicted pH or titratable acidity were in the range of −1.96 to 1.96. The coefficients of determination between predicted- and observed data were 0.841 (pH) and 0.912 (titratable acidity). Based on regression analysis, the colorimetric indicator could thus be applied as a Kimchi fermentation indicator.

中文翻译：

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使用比色指示剂预测包装泡菜发酵状态的回归分析

摘要 研究了比色指示剂在泡菜发酵程度监测中的应用。从初始发酵阶段到最终发酵阶段，总色差 (TCD) 的变化不断发生，28 天后的最大 TCD 值为 36.08 ± 0.72。已证明转换后的颜色响应函数 F(Xc) 的实验数据比 TCD 值更线性 (R 2 = 0.986)。pH的测定系数：F(Xc) (R 2 = 0.9583)和可滴定酸度：F(Xc) (R 2 = 0.9828)足以满足零级反应。标准化残差的结果证明了它们的正态分布，表明 95% 的预测 pH 或可滴定酸度的残差在 -1.96 到 1.96 的范围内。预测数据和观察数据之间的决定系数为 0.841 (pH) 和 0。912（可滴定酸度）。基于回归分析，比色指示剂因此可以用作泡菜发酵指示剂。