산업식품공학(Food Engineering Progress)

Characteristics of Hydroxypropylated Sweet Potato Starch Films
하이드폭시 프로핌화 고구마 전분 핌픔의 픅성

Jung Ju Lee, Jong Whan Rhim

이정주, 임종환

Food Eng. Prog. 2000;4(3):121-126.
https://doi.org/10.13050/foodengprog.2000.4.3.121

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Pervaporation of Multicomponent Aroma Model Solutions Using the PDMS 1060 Membrane
PDMS 1060 막을 이용한 다성분 Aroma 모델액의 투과증밥

Jong-Geun Yoo, Young-Ho Park, Jun-Ho Lee, Yong-Hee Choi

유종근, 박영호, 이준호, 최용희

Food Eng. Prog. 2000;4(3):127-135.
https://doi.org/10.13050/foodengprog.2000.4.3.127

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Effect of Impulse Voltage Waveform on Electrical Sterilization by High Voltage Pulsed Electric Fields
고전압 펄스에 의한 전기 살균에서 임펌스 전압 파형의 영향

Hee-Kyu Lee, Myung-Hwan So

이희규, 소명환

Food Eng. Prog. 2000;4(3):136-140.
https://doi.org/10.13050/foodengprog.2000.4.3.136

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Simulation and Automation of a Rice Mill Plant (I) - Development of Simulation Model
미곡 도정공장의 시뮬레이션과 자동화 (I) - 시률레이션 모델 개발

Jong Hoon Chung, Gi O Youm

정종한, 염기오

Food Eng. Prog. 2000;4(3):141-150.
https://doi.org/10.13050/foodengprog.2000.4.3.141

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Separation of Cyclodextrin Glucanotransferase by Spiral-Wound Type Membrane
Spiral-Wound Type Membrane에 의한 Cyclodextrin Glucanotransferase 분리

Jin-Hyun Kim, Seung-Suh Hong, Hyun Soo Lee

김진현, 홍숭서, 이현수

Food Eng. Prog. 2000;4(3):151-155.
https://doi.org/10.13050/foodengprog.2000.4.3.151

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Cooling and Packing Characteristics of Salted Baechu
점임배추의 냉각과 포장 톡성

Eung-Soo Han, Bon-Youl Koo, Kong-Hwan Kim

한응수, 구본열, 김공환

Food Eng. Prog. 2000;4(3):156-161.
https://doi.org/10.13050/foodengprog.2000.4.3.156

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Optimum Conditions for Electrotransformation of Bacillus subtilis 168
Electroporation에 의한 Bacillus subtilis 168의 최적 헝질전환 조건

Ji-Sook Kim, Kwang-Won Hong

김지숙, 홍광원

Food Eng. Prog. 2000;4(3):162-166.
https://doi.org/10.13050/foodengprog.2000.4.3.162

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Effect of Membrane Separation on Persimmon Vinegar Quality
막분리 기슬이 갑식초의 품질에 미치는 영향

Sam-Sun Kim, Hyun-Ah Kang, Kyu-Seob Chang

김삼순, 강현아, 장규섭

Food Eng. Prog. 2000;4(3):167-172.
https://doi.org/10.13050/foodengprog.2000.4.3.167

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Physical Properties of Hard Dough Biscuit Dependent on Sugar Content and Particle Size
설탕 함량 및 입자 크기에 따륜 비스킷의 붑성

Seung Ju Lee, Nam Su Kim, Wan Seob Noh

이승주, 김남수, 노환섭

Food Eng. Prog. 2000;4(3):173-177.
https://doi.org/10.13050/foodengprog.2000.4.3.173

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Effect of Kneading Energy on the Scale-up of Cookie Dough Mixing Process
쿠키 반죽공정의 Scale-up에 반죽에너지가 미치는 영향

Hyo Jung Park, Seung Ju Lee

박효정, 이숭주

Food Eng. Prog. 2000;4(3):178-181.
https://doi.org/10.13050/foodengprog.2000.4.3.178

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Changes of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time

Y.H. Doh, J.B. Park

Food Eng. Prog. 2000;4(3):182-187.
https://doi.org/10.13050/foodengprog.2000.4.3.182

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Development of Cold Air Distribution System using Rotating Cone Distributor in Food Storage Facility

Sang-Hoon Ko, Jae-Kun Chun

Food Eng. Prog. 2000;4(3):188-192.
https://doi.org/10.13050/foodengprog.2000.4.3.188

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Development of Neural Network Analysis Program to Predict Shelf-life of Soymilk by Using Electronic Nose

Sang-Hoon Ko, Eun-Young Park, Kee-Young Han, Bong-Soo Noh, Suk-Shin Kim

Food Eng. Prog. 2000;4(3):193-198.
https://doi.org/10.13050/foodengprog.2000.4.3.193

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Internet Monitoring and Control of Agricultural Storage Facility

Sang-Oh Kim, Jae-Kun Chun

Food Eng. Prog. 2000;4(3):199-205.
https://doi.org/10.13050/foodengprog.2000.4.3.199

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List of Articles

Food Engineering Progress. Vol. 4, No. 3, 2000