This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4℃, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.

서 론
 재료 및 방법
  실험 재료
  시료 전처리
  냉동 및 해동방법
  냉·해동 곡선
  pH 측정
  해동 손실률
  조직감
  색도
  일반세균 및 대장균군
  관능평가
  통계분석
 결과 및 고찰
  냉동 및 해동 곡선
  pH
  해동 손실률 측정
  조직감
  색도
  일반세균 및 대장균군
  관능 평가
 요 약
 감사의 글
 References

• 박지현(농촌진흥청 국립농업과학원 농식품자원부) | Ji Hyun Park
• 박종진(농촌진흥청 국립농업과학원 농식품자원부) | Jong Jin Park
• 박보람(농촌진흥청 국립농업과학원 농식품자원부) | Bo Ram Park
• 한귀정(농촌진흥청 국립농업과학원 농식품자원부) | Gwi Jung Han
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yun Kim Corresponding author