산업식품공학(Food Engineering Progress)

Effects of Frying Coating Materials on Brittleness
튀깁 옷의 종쀼가 부서짐성에 미치는 영향

Kyu-Seob Chang, Jong-Hyeouk Lee, Sang-Wook Park, Dong-Woo Kim, Shin-Doo Ho, Gab-Yeon Jo, Soon-Taik Hong

이종혁, 장규섭, 박상욱, 김동우, 신두호, 조갑연, 홍순택

Food Eng. Prog. 2001;5(1):1-8.
https://doi.org/10.13050/foodengprog.2001.5.1.1

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Components Analysis of Sea Tangle Extracts with Supercritical Carbon Dioxide
초임계 이산화탄소에 의한 다시마 추출물의 성분분석

Seok-Hee Lee, Jae-Kee Cheon, Chang-Sik Ju

이석희, 천재기, 주창식

Food Eng. Prog. 2001;5(1):9-13.
https://doi.org/10.13050/foodengprog.2001.5.1.9

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Friction Characteristics of Rough and Brown Rices
벼와 현미의 마찰톡성

Chung-Su Han, Jong-Su Park

한충수, 박종수

Food Eng. Prog. 2001;5(1):14-18.
https://doi.org/10.13050/foodengprog.2001.5.1.14

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Effects of Steeping and Mixing Time on Mixing Energy Input and Properties of Pellets and Puffed Pellets(Yukwa)
수침과 반죽시간이 반죽에너지 투입량과 반데기 및 유과의 성질에 미치는 영향

Sun-Hee Kang, Seung-Ju Lee, Gi-Hyung Ryu

강선희, 이숭주, 류기형

Food Eng. Prog. 2001;5(1):19-24.
https://doi.org/10.13050/foodengprog.2001.5.1.19

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Physical Properties of Reversibly Swellable Cross-linked Wheat Starch
가역적 팽윤력을 갖는 가교된 밈 전분의 뮬리적 성짐

Kyung-Soo Woo, Joo-Yeon Hong, Seung-Taik Lim

우경수, 홍주연, 임숭택

Food Eng. Prog. 2001;5(1):25-28.
https://doi.org/10.13050/foodengprog.2001.5.1.25

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Charcteristics of Nib Reaction and Roasting of Cocoa Bean Processing by L-BTC Process
L-BTC 공정에 의한 Cacao Nib Reaction과 Roasting의 북성

Shin-Young Lee, Seung-Seok Yoo, Kwan-Pil Kim, Man-Jong Lee, Ik-Boo Kwon, Yu-Ryang Pyun

이신영, 유숭석, 김관필, 이만종, 권익부, 변유량

Food Eng. Prog. 2001;5(1):29-36.
https://doi.org/10.13050/foodengprog.2001.5.1.29

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Physical Changes of Immatured Soybeans as Related to Frozen Storage
냉동폿퐁의 저장조건에 따톨 뮬리적 푝성 변화

Jun Ho Lee, Eun Ju Seog, Yong Hee Choi

이준호, 석은주, 최용희

Food Eng. Prog. 2001;5(1):37-42.
https://doi.org/10.13050/foodengprog.2001.5.1.37

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Alcohol Fermentability of Insam Starch and Characteristics of Insam Wine
인삼전분의 알코올 발효적성 및 밥효인삼주의 톡성

Seung-Koo Roh, Jae-Sang Song, Ki-Hwan Park

노승구, 송재상, 박기환

Food Eng. Prog. 2001;5(1):43-51.
https://doi.org/10.13050/foodengprog.2001.5.1.43

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Effects of CA Storage of Red Peppers and Red Bell Peppers for Long-term Storage
장기저장을 위한 홍고추 및 흉피망의 CA저장 효과

Gwi-Hyun Lee, Cheon Soon Jeong

이귀현, 정천순

Food Eng. Prog. 2001;5(1):52-57.
https://doi.org/10.13050/foodengprog.2001.5.1.52

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Effects of Roasting and Grating on Extraction of Omija (Schizandra chinensis Baillon)
볶음 및 파쇄가 오미자 추출에 미치는 영향

Chulkyoon Mok, Kitae Song, Youngjin Na, Jong Hyun Park, Young An Kwon, Seung Ju Lee

목철균, 송기태, 나영진, 박종현, 권영안, 이숭주

Food Eng. Prog. 2001;5(1):58-63.
https://doi.org/10.13050/foodengprog.2001.5.1.58

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Numerical Study of Fluid Flow and Heat Transfer in a Tunnel Oven for Bakery

Kwan-Gu Kang, Hong-Sun Ryou, Choong-Ik Kim, Dong-Soon Noh, Ki-Bae Hong

Food Eng. Prog. 2001;5(1):64-70.
https://doi.org/10.13050/foodengprog.2001.5.1.64

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Microwave Heating Effect on Mechanical Properties of Food Packaging Films

Jun Ho Lee, Eun Ju Seog, Rakesh K. Singh

Food Eng. Prog. 2001;5(1):71-76.
https://doi.org/10.13050/foodengprog.2001.5.1.71

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List of Articles

Food Engineering Progress. Vol. 5, No. 1, 2001