When kimchi is frozen and thawed, the amount of lactic acid bacteria (LAB) and yeast is usually reduced by more than 2 logs, and its texture including its crispness and hardness are changed significantly. As a possible means to minimize these problems, various freezing (direct freezer with -25, -40, and -60oC and plate freezer with -40oC) and thawing methods (radio frequency (RF) thawing, plate thawing, and room temperature thawing) were investigated in terms of the amount of LAB and texture of kimchi. From the use of plate freezing and plate thawing, the amount of LAB of white cabbage kimchi could be maintained by more than 10% of its initial amount while that for red cabbage kimchi could be maintained by more than the initial amount. Pretreatment with trehalose (19 oBrix soluble solid content) to salted Chinese cabbage could maintain kimchi’s hardness and crispness. In order to maintain the texture and the amount of LAB in kimchi, the use of the plate freezer (-40oC) and the plate thawing (20oC) seemed to be effective with the assistance of trehalose.

Abstract
서 론
재료 및 방법
    재료
    냉동 방법
    해동 방법
    염도, 당도, 산도 분석
    경도 분석
    미생물 분석
    통계 분석
결과 및 고찰
    냉동 및 해동 방법에 따른 김치의 유산균 및 효모 생존률
    건조와 trehalose 전처리의 식감 유지 효과
요 약
References

• 김진세(농촌진흥청 국립농업과학원 농업공학부) | Jinse Kim (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) Corresponding author
• 황영(농촌진흥청 국립농업과학원 농식품자원부) | Young Whang (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA)
• 정현경(농촌진흥청 국립농업과학원 농업공학부) | Hyun Kyung Jung (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 송진순(농촌진흥청 국립농업과학원 농업공학부) | Jin Soon Song (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 손재용(농촌진흥청 국립농업과학원 농업공학부) | Jae Yong Son (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 최동수(농촌진흥청 국립농업과학원 농업공학부) | Dong Soo Choi (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 김용훈(농촌진흥청 국립농업과학원 농업공학부) | Yong Hoon Kim (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 이수장(농촌진흥청 국립농업과학원 농업공학부) | Soo Jang Lee (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
• 박천완(농촌진흥청 국립농업과학원 농업공학부) | Chun Wan Park (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)