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Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi  

Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University)
Kang, Jung-Hwa (Department of Foods and Nutrition, Duksung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.1, 2002 , pp. 91-95 More about this Journal
Abstract
Effects of freeze-drying time on the microbiological, sensory, and other characteristics of freeze-dried kimchi were investigated to optimize freeze-drying time for kimchi. Quality attributes of freeze-dried kimchi, including number of lactic acid bacteria (LAB), pH, sensory properties, brittleness, rehydration property, moisture content, and microstructure of Chinese cabbage were observed for 24, 48 and 72 h, respectively. Number of LAB and pH of the kimchi freeze-dried for 24 h were significantly changed in comparison with those of the kimchi not freeze-dried. However, further freeze-drying did not change markedly number of LAB and pH. Overall acceptability of the sample freeze-dried for 48 of 72 h was better than that of the sample freeze-dried for 24 h. As freeze-drying time increased, brittleness of the dried sample increased, and rehydration property was improved while dried weight and moisture content of the sample decreased. In conclusion, the sample freeze-dried for 48 h was better than the sample freeze-dried for 24 or 72 h, based on sensory properties and other characteristics.
Keywords
kimchi; freeze-drying;
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