Table 3 Effect of dry pretreatment on the texture of kimchi during freezing and thawing

Dry weight loss	Hardness with Φ2 probe (N)		Crispness (%)
	Before freezing	After thawing	Before freezing	After thawing
	0%	6.43±1.22e	9.65±2.00b	49.0±15.0ab	24.8±11.3cd
14.1±1.9%	7.47±2.04de	9.00±1.93bc	40.9±12.6b	25.6±10.7cd
23.9±2.7%	7.05±1.05e	7.77±2.53cde	54.3±9.7a	24.8±17.2cd
37.3±3.7%	6.38±2.04e	8.73±1.87bcd	44.7±16.4b	21.1±11.7d
56.3±7.5%	8.67±2.73bcd	11.61±3.37a	31.1±15.7c	17.9±11.1d

*The values represent mean±SD for triplicate experiments. Means with same letters within a row are not significantly different at p<0.05 by Duncan’s multiple range test