Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.

서 론
 재료 및 방법
  재료
  고구마 줄기 전처리 및 냉·해동 방법
  냉동 및 해동 곡선 측정
  색도
  조직감 측정
  pH
  드립로스
  통계분석
 결과 및 고찰
  냉동 및 해동 곡선 측정
  색도
  조직감 측정
  pH
  드립로스
 요 약
 감사의 글
 References

• 최희정(건국대학교 생명자원식품공학과) | Hee Jeong Choi
• 이상윤(건국대학교 응용생물과학과) | SangYoon Lee
• 이지선(건국대학교 응용생물과학과) | Jiseon Lee
• 김수진(건국대학교 응용생물과학과) | Soojin Kim
• 서재희(건국대학교 응용생물과학과) | Jae-Hee Seo
• 이중규(건국대학교 생명자원식품공학과) | JungGyu Lee
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Hayun Kim
• 신혜림(농촌진흥청 국립농업과학원 농식품자원부) | HyeRim Shin
• 조선경(㈜현대그린푸드 식품위생연구소) | Sun Kyung Cho
• 신민정(㈜현대그린푸드 식품위생연구소) | Min Jung Shin
• 최미정(건국대학교 응용생물과학과) | Mi-Jung Choi Corresponding author