순환형 감압건조에 의한 건조 김치의 품질 특성

서용창¹, 최영범², 고정림², 이현용¹^,³^,^*

Quality Characteristics of dried Kimchi by Cyclic Low Pressure Drying

Yong Chang Seo¹, Young Beom Choi², Jung Rim Ko², Hyeon Yong Lee¹^,³^,^*

¹강원대학교 생물의소재공학과

²농업회사법인(주)오제주

²서원대학교 식품공학과

¹Department of Medical Biomaterials Engineering, Kangwon National University

²O'jeju Agro Food Tech Holdings, Inc.

²Department of Food Science and Engineering, Seowon University

^*Corresponding author: Hyeon Yong Lee, Department of Food Science and Engineering, Seowon University, Cheongju 361-742, Korea, Tel: +82-43-299-8471; Fax: +82-43-299-8471, E-mail: hyeonl@seowon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 06, 2013; Revised: Oct 04, 2013; Accepted: Oct 30, 2013

Published Online: Nov 30, 2013

Abatract

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.

Keywords: cyclic low pressure drying; kimchi; quality characteristics