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

  • Ji Yeong Park
  • Ji-Hee Yang
  • Mi-Ai Lee
  • SuYeon Jeong
  • SeungRan YooEmail author


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 < 10%, and the yield after drying differed among methods ranging from 9.50 to 10.38% (p < 0.05). Electronic nose and tongue analyses demonstrated significant differences (p < 0.05) between samples based on the drying temperature. The particle size distribution did not differ considerably between drying methods, except for the ground kimchi (p < 0.05). The sensory evaluation test revealed that the flavor and taste were rated the highest for the kimchi powder prepared using HADHT. Therefore, hot-air drying at a high temperature was the most effective method for kimchi powder production owing to have a good flavor and taste and the shorter drying time.


Kimchi Drying Volatile profile Sensory evaluation 



This research was supported by grants from the World Institute of Kimchi (KE1801-4, KE1603-4), funded by the Ministry of Science, ICT, and Future Planning, Republic of Korea.


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Copyright information

© The Korean Society of Food Science and Technology 2018

Authors and Affiliations

  1. 1.Division of Applied Life Science (BK21Plus)Gyeongsang National UniversityJinjuRepublic of Korea
  2. 2.Industrial Technology Research GroupWorld Institute of KimchiGwangjuRepublic of Korea

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