In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.

서 론
 재료 및 방법
  실험 재료
  토란대 전처리
  외관
  냉·해동 방법
  냉·해동 소요시간
  pH
  색도
  조직감
  Drip loss
  통계분석
 결과 및 고찰
  외관 관찰
  냉동 소요 시간
  해동 소요 시간
  pH
  색도
  조직감
  Drip loss
 요 약
 감사의 글
 References

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• 이상윤(건국대학교 응용생물과학과) | SangYoon Lee
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yoon Kim
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• 이지선(건국대학교 응용생물과학과) | Jiseon Lee
• 김수진(건국대학교 응용생물과학과) | Soojin Kim
• 신혜림(농촌진흥청 국립농업과학원 농식품자원부) | HyeRim Shin
• 최미정(건국대학교 응용생물과학과) | Mi-Jung Choi Corresponding author