산업식품공학(Food Engineering Progress)

Microbial Decontamination of Dishwashing Tools by Corona Discharge Plasma Jet

Minsoo Kim, Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

Food Eng Prog 2020;24(4):225-229.
https://doi.org/10.13050/foodengprog.2020.24.4.225

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Feasibility of Linear Relationship between Failure and Non-failure Rheological Properties as Functions of Salt and pH

Okan Esturk, Jae-Won Park, Moo-Yeol Baik, Byung-Yong Kim

Food Eng Prog 2020;24(4):230-234.
https://doi.org/10.13050/foodengprog.2020.24.4.230

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Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi
김치의 유산균 및 식감 유지를 위한 냉·해동 연구

Jinse Kim, Young Whang, Hyun Kyung Jung, Jin Soon Song, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park

김진세, 황영, 정현경, 송진순, 손재용, 최동수, 김용훈, 이수장, 박천완

Food Eng Prog 2020;24(4):235-242.
https://doi.org/10.13050/foodengprog.2020.24.4.235

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Combined Effects of High Hydrostatic Pressure Treatment and Micro-Perforated Film Packaging on the Quality of Kimchi Sauce Stored Under Fluctuating Temperature Conditions
변온 저장 중 초고압 처리와 Micro-perforated Film 포장 병용이 김칫속의 품질에 미치는 영향

Jeong Hyeon Lee, Eun Ji Choi, Ji Yoon Chang, Ho Hyun Chun

이정현, 최은지, 장지윤, 천호현

Food Eng Prog 2020;24(4):243-250.
https://doi.org/10.13050/foodengprog.2020.24.4.243

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Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process
오징어 염지공정에서 물질전달의 수학적 모델링

Nak Hun Lee, Min Park, Jin-Hong Park, Ye-Won Yin, Sang-Yup Oh, Hyung-Yong Cho

이낙훈, 박민, 박진홍, 인예원, 오상엽, 조형용

Food Eng Prog 2020;24(4):251-260.
https://doi.org/10.13050/foodengprog.2020.24.4.251

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Non-Additive Effects of Rice Flour Blends Prepared Using Korean Rice Cultivars with Different Amylose Contents
아밀로스 함량이 다른 국내산 가공용 쌀가루 블렌드의 비가산적 효과

Eun-Mi Hong, Shin-Joung Rho, Yong-Ro Kim

홍은미, 노신정, 김용노

Food Eng Prog 2020;24(4):261-268.
https://doi.org/10.13050/foodengprog.2020.24.4.261

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Microbial Changes and Quality Properties of Commercial Cold Brew Coffee by Cold Drip Method During Storage Period
시판 점적식 콜드브루 커피의 저장기간에 따른 미생물 변화 및 품질 특성

Se Hyun Park, Je Hee Yu, Da Yun Kim, Gwang Min Lee, Jin Won Kim, Jung-Kue Shin

박세현, 유제희, 김다윤, 이광민, 김진원, 신정규

Food Eng Prog 2020;24(4):269-275.
https://doi.org/10.13050/foodengprog.2020.24.4.269

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Optimizing of Eomuk Manufacturing Condition Utilizing Rice Material Using Response Surface Methodology
반응표면분석법을 이용한 쌀 소재 활용 볼 어묵의 제조조건 최적화

Ha-Na Ra, Sa-Ra Park, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

라하나, 박사라, 조용식, 황영, 장현욱, 김경미

Food Eng Prog 2020;24(4):276-284.
https://doi.org/10.13050/foodengprog.2020.24.4.276

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Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (Prunus mume)
매실의 품종에 따른 매실청의 아미그달린과 품질 특성

Hyun Woo Choi, Hyun-Seok Kim

최현우, 김현석

Food Eng Prog 2020;24(4):285-291.
https://doi.org/10.13050/foodengprog.2020.24.4.285

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Rapid Production of Dried Sea Cucumber (Stichopus japonicus) Using Infrared Assisted Freeze Drying (IRAFD)
적외선 동결건조 기술을 이용한 신속 건해삼 제조

Il-Shik Shin, Sung Hee Park

신일식, 박성희

Food Eng Prog 2020;24(4):292-298.
https://doi.org/10.13050/foodengprog.2020.24.4.292

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Chemical Composition Affecting Physical Properties of Textured Vegetable Proteins
식물조직단백의 물리적 특성에 영향을 미치는 화학적 성분

Hwi Won Jung, Hyun Woo Choi, Hyun-Seok Kim

정휘원, 최현우, 김현석

Food Eng Prog 2020;24(4):299-308.
https://doi.org/10.13050/foodengprog.2020.24.4.299

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Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts
매실 당 침출액의 화학적 조성에 미치는 저장 온도와 누름판 처리의 효과

Ga-Yeong Park, Hyun Wook Jang, Kyung Mi Kim, Young Hwang, Ha Yun Kim, Yong Sik Cho

박가영, 장현욱, 김경미, 황영, 김하윤, 조용식

Food Eng Prog 2020;24(4):309-316.
https://doi.org/10.13050/foodengprog.2020.24.4.309

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Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods
κ-카라기난과 메틸셀룰로스를 결착제로 사용한 식물성 패티의 냉장저장 중 품질특성

Jin Won Kim, Jehee Yu, Changuk Jeon, Jung-Kue Shin

김진원, 유제희, 전창욱, 신정규

Food Eng Prog 2020;24(4):317-326.
https://doi.org/10.13050/foodengprog.2020.24.4.317

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Evaluation of Stability and Antimicrobial Properties for a Bacteriocin from a Newly Isolated Lactobacillus gasseri G2
신규 Lactobacillus gasseri G2균주가 생산한 박테리오신의 안정성 및 항균특성 평가

Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, Jun-Sang Ham, Mi-Hwa Oh

김종희, 이은선, 김부민, 함준상, 오미화

Food Eng Prog 2020;24(4):327-335.
https://doi.org/10.13050/foodengprog.2020.24.4.327

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Effect of High-Pressure Homogenization (Microfluidization) on the Physicochemical Properties of Maize Starch
고압균질처리(microfluidization)가 옥수수전분의 이화학특성에 미치는 영향

Eun-Jung Kang, Jae Kwon Lee

강은정, 이재권

Food Eng Prog 2020;24(4):336-342.
https://doi.org/10.13050/foodengprog.2020.24.4.336

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Effect of Fungicide Treatment and Box Unit Wrapping in the Storage of Winter Kimchi Cabbage
겨울배추 저장에서 살균제 처리와 상자단위 필름포장 효과

Jun Young Jeon, Sang Hyun Ha, Sung Gi Min, Eung Soo Han

전준영, 하상현, 민승기, 한응수

Food Eng Prog 2020;24(4):343-349.
https://doi.org/10.13050/foodengprog.2020.24.4.343

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Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage
봄배추의 분할 채움 냉각 저장 효과

Eung Soo Han, Jun Young Jeon, Sung-Gi Min, Sanghyun Ha, Jong-Seok Hwang, Young-Keun Lee

한응수, 전준영, 민승기, 하상현, 황종석, 이영근

Food Eng Prog 2020;24(4):350-357.
https://doi.org/10.13050/foodengprog.2020.24.4.350

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Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Products by Soybean Cultivar
품종별 검은콩 발효물의 항산화 및 휘발성 화합물 특성

Dong Sun Shin, Hye-young Park, Ji Young Park, Eun-yeong Sim, Hong-Sik Kim, Kwang-Ho Jeong, Hye Sun Choi

신동선, 박혜영, 박지영, 심은영, 김홍식, 정광호, 최혜선

Food Eng Prog 2020;24(4):358-365.
https://doi.org/10.13050/foodengprog.2020.24.4.358

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Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan
한국·중국·일본산 고구마 말랭이의 품질 특성 비교

Young Hwang, Young Lan Son, Ha Yun Kim, Jung Hyun Lee, Hyung Woon Lee, Kyung Mi Kim, Hyun Wook Jang, Yong Sik Cho

황영, 손영란, 김하윤, 이정현, 이형운, 김경미, 장현욱, 조용식

Food Eng Prog 2020;24(4):366-375.
https://doi.org/10.13050/foodengprog.2020.24.4.366

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Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage
봄배추 장기저장에서 팰릿 단위 LDPE 필름포장의 효과

Sung-Gi Min, Jun-Young Jeon, Sanghyun Ha, Eung Soo Han

민승기, 전준영, 하상현, 한응수

Food Eng Prog 2020;24(4):376-382.
https://doi.org/10.13050/foodengprog.2020.24.4.376

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Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Fermentation of Turmeric (Curcuma longa L.)
강황 발효를 위한 최적 배양 조건 탐색과 김치 유래 발효균주 선발

So Jung Youn, Gyeore Han, Gi Yeon Lee, Dong Ha Na, Hyungjae Lee

윤소정, 한겨레, 이기연, 나동하, 이형재

Food Eng Prog 2020;24(4):383-388.
https://doi.org/10.13050/foodengprog.2020.24.4.383

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List of Articles

Food Engineering Progress. Vol. 24, No. 4, 2020