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KMID : 1024420130170040319
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Food Engineering Progress
2013 Volume.17 No. 4 p.319 ~ p.324
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Quality Characteristics of dried Kimchi by Cyclic Low Pressure Drying
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Seo Yong-Chang
Choi Young-Beom
Ko Jung-Rim
Lee Hyeon-Yong
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Abstract
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This study aimed to economically produce high quality of dried kimchi through a cyclic low pressure drying device in order to overcome the disadvantages of the conventional drying process. The moisture content of dried kimchi obtained from the cyclic low pressure drying process was found to be uniformly reduced according to drying time. Also, cyclic low pressure drying showed the shortest change and a stable reduction in drying rate. Further, cyclic low pressure drying did not markedly change pH, titratable acidity, or salt content. In addition cyclic low pressure drying compared with fresh kimchi showed the similar color values and maintained the flavor of the kimchi. In conclusion, cyclic low pressure drying resulted in superior rehydration and sensory scores.
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KEYWORD
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cyclic low pressure drying, kimchi, quality characteristics
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