This study aims to investigate the effect of drying temperatures on the quality characteristics and physicochemical properties of vegetables. Lettuce and napa cabbage were dried at 40, 50, and 60oC and analyzed for various quality indexes. Higher drying temperature induced the lower L* and higher a* and b* values of samples. Also, it resulted in lowering the rehydration ratio, pH, and total free amino acid content of dried vegetables. The outcome might be due to the damage to the internal structure of vegetables and the decomposition of free amino acids during thermal treatment. Higher drying temperatures led to higher soluble solid and total polyphenol contents due to the conversion of phenolic compounds from combined to free form during the drying process, which changed phenolic compounds from combined to free form. Consequently, samples dried at higher temperatures had higher DPPH radical scavenging ability. The final moisture content and drying time decreased as the drying temperature increased; moreover, the antioxidant activity increased. A lower drying temperature is beneficial to maintaining the chemical characteristics of crops.

Abstract
서 론
재료 및 방법
결과 및 고찰
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References

• 이승희(건국대학교 축산식품생명공학과) | Seung-Hee Lee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 이미연(건국대학교 축산식품생명공학과) | Mi-Yeon Lee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 고은영(건국대학교 축산식품생명공학과) | Eun Young Ko (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 이현보(건국대학교 축산식품생명공학과) | Hyeonbo Lee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 최미정(건국대학교 축산식품생명공학과) | Mi-Jung Choi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Corresponding author