Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was

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Bibliographic Details
Published in:Food science and biotechnology 2019, 28(3), , pp.711-720
Main Authors: Park, Ji Yeong, Yang, Ji-Hee, Lee, Mi-Ai, Jeong, SuYeon, Yoo, SeungRan
Format: Article
Language:English
Subjects:
Air drying
Air temperature
Chemistry
Chemistry and Materials Science
Drying
Electronic noses
Flavor
Flavors
Food Science
High temperature
Kimchi
Moisture content
Nutrition
Particle size distribution
Physicochemical properties
Powder
Sensory evaluation
Sensory properties
Size distribution
Taste
Water content
식품과학
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Description
Summary:The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-018-0526-7