본 연구에서는 냉동처리한 김치의 동결에 따른 물리적 특성을 조사하고 적정 동결시간을 예측하기 위한 모델을 개발하였다. 김치의 동결 전후의 밀도를 부피에 대한 중량의 비로 산정한 결과 김치의 밀도는 1001.90.03 kg/㎥(동결전), 987.00.07 kg/㎥(동결후)이었고 김치의 체적팽창은 4.67%(-15)이었다. 김치의 빙결점은 양념액에서 -2.5, 고형분은 -4.로 측정되었다. 김치의 빙결율은 -5.일 때 약 50%이상, -1일 때 약

This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9 0.03 kg/㎥ at unfrozen state, 987.0 0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5. Initial freezing point of Kimchi and seasoning were -4.0 and -2.5, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0, more than 75% at -l0 and approximately 90% at -25. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal( ) of difference of initial freezing point and freezing medium temperature, reciprocal( ) of surface heat transfer coefficient, the initial temperature( ) and thickness( ) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y=3.856 +13982.8 +8305.166 + 3559.181 -639.189( =0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.

• 정진웅
• 김병삼
• 김종훈