산업식품공학(Food Engineering Progress)

Moisture Adsorption Characteristics of Durum Wheat Components
듀럼밀 성분의 수분흡습 특성

Chulkyoon Mok

목철 군

Food Eng. Prog. 1998;2(2):79-84.
https://doi.org/10.13050/foodengprog.1998.2.2.79

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Quality Changes of Brine during Brine Salting of Highland Baechu
고랭지 배추의 염수절임 중 염수의 품질변화

Eung-Soo Han, Moon-Sik Seok, Ji-Hyun Park, Jae-Sun Jo, Ho-Jae Lee

한응수, 석문식, 박지현, 조재선, 이호재

Food Eng. Prog. 1998;2(2):85-89.
https://doi.org/10.13050/foodengprog.1998.2.2.85

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The Changes of Serum and Muscle Components of Live Fish during High Density Storage at Low Temperature
활어의 저온 · 고밀도 저장중의 혈액성분 및 근육성분의 변화

Y. J. Cho, C. B. Kim, B. K. Hur

조영제, 김종보, 허병기

Food Eng. Prog. 1998;2(2):90-95.
https://doi.org/10.13050/foodengprog.1998.2.2.90

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Clarification of Sandlance Joetkal Using Ultrafiltration
한외여과를 이용한 액젓(Sandlance)의 청징

Eun-Mi Lee, Hyun-Ah Kang, Kyu-Seob Chang, Yong-Hee Choi

이은미, 강현아, 장규섭, 최용희

Food Eng. Prog. 1998;2(2):96-101.
https://doi.org/10.13050/foodengprog.1998.2.2.96

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Quality Stability of Emulsion Curd-added Surimi Gel from Fish with a Red Muscle During Storage
유화물 첨가 적색육어류 연제품의 저장 중 품질안정성

Jin-Soo Kim, Jong-Duck Choi, Dong-Min Yeum

김진수, 최종덕, 염동민

Food Eng. Prog. 1998;2(2):102-107.
https://doi.org/10.13050/foodengprog.1998.2.2.102

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Changes in the Gelation Mechanism and the Rheological Behavior of Surimi on the Different Heating Methods
가열방법에 따른 고기풀 젤의 형성기작과 물성학적 행동변화

Won-Seok Choi, Cherl-Ho Lee

최원석, 이철호

Food Eng. Prog. 1998;2(2):108-116.
https://doi.org/10.13050/foodengprog.1998.2.2.108

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Non-destructive Rheological Properties of Agricultural Product by Using Bulk Modulus
Bulk modulus를 이용한 농산물의 비파괴적 물성측정

Ji-Hyun Kim, Byung-Yong Kim, Jong-Shin Park

김지현, 김병용, 박종신

Food Eng. Prog. 1998;2(2):117-122.
https://doi.org/10.13050/foodengprog.1998.2.2.117

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Design of Measuring System of Cushioning Performance for Packaging Materials
포장재료의 완충성 측정시스템 설계

Jong-Min Park, Soon-Goo Kwon, Sun-Hyoung Eam, Man-Soo Kim

박종민, 권손구, 엄순형, 김만수

Food Eng. Prog. 1998;2(2):123-128.
https://doi.org/10.13050/foodengprog.1998.2.2.123

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Cushioning Properties Analysis for Packaging Materials-corrugated fiberboard
포장재료의 완충특성 분석-골판지를 중심으로

Jong-Min Park, Man-Soo Kim

박종민, 김만수

Food Eng. Prog. 1998;2(2):129-136.
https://doi.org/10.13050/foodengprog.1998.2.2.129

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Optimization of Heat Sterilization Condition for Yakju (rice wine)
약주 가열살균 조건의 최적화

Chulkyoon Mok, Ju-Yeon Lee, Hak-Gil Chang

목철균, 이주연, 장학길

Food Eng. Prog. 1998;2(2):137-143.
https://doi.org/10.13050/foodengprog.1998.2.2.137

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Characteristics of the Gel Layer Formation in the Concentration Process of Apple Juice with Reverse Osmosis Process
역삼투막 공정을 이용한 사과쥬스 농축시 겔층형성의 특성

Sang-Sun Hur, Gil-Jae Joo, Kyu-Seob Chang, Yong-Hee Choi

허상선, 주길재, 장규섭, 최용희

Food Eng. Prog. 1998;2(2):144-150.
https://doi.org/10.13050/foodengprog.1998.2.2.144

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Thermal and Mechanical Design of Heat Exchange Equipment in Food and Fermentation Plants
식품 발효 공장의 열교환 설비의 열적 및 기계적 설계

Hee Jeong Chae, Man-Jin In, Jin-Hyun Kim, Suk Soon Choi, Seung Ju Lee

채희정, 인만진, 김진현, 최석순, 이승주

Food Eng. Prog. 1998;2(2):151-156.
https://doi.org/10.13050/foodengprog.1998.2.2.151

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Effect of Antimicrobial Packaging Films on the Keeping Quality of Strawberries
항균성 포장필름이 딸기의 저장성에 미치는 영향

Sun Kyung Chung, Sung Hwan Cho, Dong Sun Lee

정순경, 조성환, 이동선

Food Eng. Prog. 1998;2(2):157-161.
https://doi.org/10.13050/foodengprog.1998.2.2.157

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List of Articles

Food Engineering Progress. Vol. 2, No. 2, 1998