산업식품공학(Food Engineering Progress)

Development of Ultrasonic Filtration System for Food Materials
초음파 식품여과 장치의 개발

Young-Hwan Kim, Jae-Kun Chun

김영환, 전재근

Food Eng. Prog. 1997;1(1):1-4.
https://doi.org/10.13050/foodengprog.1997.1.1.1

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Ohmic Heating Characteristics of Foods Having Different Chemical Composition and Microstructure
식품의 조성과 미세구조에 의한 옴(Ohm)가열톡성의 변화

Sung-Jin Choi, Sung-Won Yoon, Cherl-Ho Lee

최성진, 윤성원, 이철호

Food Eng. Prog. 1997;1(1):5-10.
https://doi.org/10.13050/foodengprog.1997.1.1.5

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Development of a Capacitance type On-line Grain Moisture Meter
고주파 정전용량식 온라인 곡류 함수울 측정장치 개발

Ki-Bok Kim, Sang-Ha Noh

김기복, 노상하

Food Eng. Prog. 1997;1(1):11-15.
https://doi.org/10.13050/foodengprog.1997.1.1.11

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Compressibility and Relaxation Patterns of Model Food Powder at Different Water Activity Levels
수분활성도를 달리한 모형식품분말의 압축성 및 융력이완

Kyu-Sup Chang, Dong-Woo Kim, Suk-Shin Kim

장규섭, 김동우, 김석신

Food Eng. Prog. 1997;1(1):16-21.
https://doi.org/10.13050/foodengprog.1997.1.1.16

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The Effect of Ferrnentation Timε， Agitation Speed, and Medium Composition on the Characteristics of Growth and Chitosan Production of Mucor rouxii ATCC 24905
발효시간， 교브펙도 및 배지조성이 Mucor rouxii ATCC 24905，의 성장 및 키토산 생성 륙성에 미치는 영향

Kyung-Hwa Jung, Hui-Dong Kim, Kyung-Sang Cho, Byung-Ki Hur

정경화, 검휘동, 조경상, 허병기

Food Eng. Prog. 1997;1(1):22-28.
https://doi.org/10.13050/foodengprog.1997.1.1.22

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Simulation for Improving the Process of Korean Traditional Rice-Yeot Plant
한국의 전통식 쌈엿 공장의 공정 개선올 위한 시뮬레이션

Jung-Hoon Chung, Chong-Ouk Rhee

정종혼, 이종욱

Food Eng. Prog. 1997;1(1):29-34.
https://doi.org/10.13050/foodengprog.1997.1.1.29

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Optimization for the Process of Osmotic Dehydration of Carrots using Response Surface Methodology
반웅표면불석법에 의환 당근의 삼후건조공정의 최적화

Kwang-Sup Youn, Yong-Hee Choi

윤광섭, 최용회

Food Eng. Prog. 1997;1(1):35-41.
https://doi.org/10.13050/foodengprog.1997.1.1.35

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Moisture Content Measurement of Red-pepper Powder Using 10 MHz Pulsed NMR
10 MHz Pulsed NMR을 이용한 고춧가루의 함수울측정

Seong-In Cho, Chang-Ho Chung, Dae-Hyun Noh

조성인, 정창호, 노대현

Food Eng. Prog. 1997;1(1):42-46.
https://doi.org/10.13050/foodengprog.1997.1.1.42

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Study Upon the Optimization and Interaction Effects for the Food Mixture Product
식품의 혼합 제품에서의 상호 interaction 효과와 최적화에 관한 연구

Won-Byung Yoon, Byung-Yong Kim, Dong-Hoon Shin

윤원병, 김병용, 신동훈

Food Eng. Prog. 1997;1(1):47-53.
https://doi.org/10.13050/foodengprog.1997.1.1.47

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Physical Properties of Extruded Fish Feeds
압츨 성형 사료의 물리적 성질

Yong-Jin Cho, Chong-Tai Kim, Jae-Kwan Hwang, Chul-Jin Kim, Pyong-Kih Kim

조용진, 황재관, 황재관, 김철진, 김병기

Food Eng. Prog. 1997;1(1):54-58.
https://doi.org/10.13050/foodengprog.1997.1.1.54

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Microenvironments and Scale-up Effects on Stirred Tank Bioreactor Operations for Suspension Cultures of Taxus baccata Pendula
탱크교반형 생물반응기에서 미세배양환경 및 Scale-up이 주목세포 현탁배양에 미치는 영향 연구

Moon-Sik Chang, Seung-Hoon Song, Seung-Whan Yang, Byoung-Goo Hwang, Dong-Il Kim, Sang-Yo Byun

장문식, 송승혼, 양승환, 황병구, 김동일, 변상요

Food Eng. Prog. 1997;1(1):59-64.
https://doi.org/10.13050/foodengprog.1997.1.1.59

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Automatic Recognition and Counting of Cultured Bacteria Using Computer Vision
컴퓨터 시각을 이용한 배양 세균의 자동 인식 및 계 수

Ji-Hong Chang, Heon Hwang, Kook-Hee Kang

장지홍, 황헌, 강국희

Food Eng. Prog. 1997;1(1):65-70.
https://doi.org/10.13050/foodengprog.1997.1.1.65

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Active Packaging and Controlled Release Antimicrobial Packaging
기능성 포장과 방출조절용 항균성 식품포장재의 개발

Jung-Hoon Han

한정 혼

Food Eng. Prog. 1997;1(1):71-80.
https://doi.org/10.13050/foodengprog.1997.1.1.71

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The Changes of the Quality of Jujube Wine During its Manufacturing Operations
대추술의 제조공정중 술의 품질변화

Yong-Kyu Min, Man-Kyu Lee

민용규, 이만규

Food Eng. Prog. 1997;1(1):81-86.
https://doi.org/10.13050/foodengprog.1997.1.1.81

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Automization of New Starch-process Using Central Control System
종앙제어방식률 이용한 신공정의 자동확

Seung-Chul Shin

신승 철

Food Eng. Prog. 1997;1(1):87-90.
https://doi.org/10.13050/foodengprog.1997.1.1.87

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Preservative Effects of Chitosan on Acorn Starch Gels
도토리묵의 저장성에 미치는 chitosan의 효과

Choon-Sun Moon, Bong-Sup Kim, Kwang-Sik Park, Jong-Wha Hur

문춘선, 김봉섭, 박광식, 허종화

Food Eng. Prog. 1997;1(2):91-97.
https://doi.org/10.13050/foodengprog.1997.1.2.91

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Process Optimization for the Production of Natural Food Colors: I. Extraction of carthamin from safflower (Carthamus tinctorius L.)
천연 식용 색소 생산 공정의 최적화: I. 잇꽃(Carthamus tinctorius L.)으로 부터 carthamin의 추출

Sung-Hyun Hong, Seung-Hwan Park, Sang-Dong Ma, Young-Sook Baik, Tae-Ryong Hahn, In-Sik Chung

홍성현, 박승환, 마상동, 백영숙, 한태룡, 정인식

Food Eng. Prog. 1997;1(2):98-102.
https://doi.org/10.13050/foodengprog.1997.1.2.98

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Discrimination of the Habitat for Agricultural Products by Using Electronic Nose
전자코롤 이용한 농산뮬의 산지판볌

Bong-Soo Noh, Jae-Won Ko

노봉수, 고재원

Food Eng. Prog. 1997;1(2):103-106.
https://doi.org/10.13050/foodengprog.1997.1.2.103

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Effect of Sucrose Fatty Acid Ester or Oligosaccharide Addition on Texture of Stored Cooked Rice
자당 지방산 에스테르 또는 이소말토올리고당 첨가가 저장 쌀밥의 텍스쳐에 미치는 영향

Myung-Hwan Kim, Byung-Yong Kim, Sung-Kon Kim

김명환, 김병용, 김성곤

Food Eng. Prog. 1997;1(2):107-112.
https://doi.org/10.13050/foodengprog.1997.1.2.107

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Enthalpy-entropy Compensation for a Glucose-Lysine Maillard Reaction
글루코즈-라이신 마이암반옹에서의 엔탐피-엔트로피 보정관계

HyeonGyu Lee, Kenneth R. Swartzel

이현규, Kenneth R. Swartzel

Food Eng. Prog. 1997;1(2):113-116.
https://doi.org/10.13050/foodengprog.1997.1.2.113

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