Compressibility and Relaxation Patterns of Model Food Powder at Different Water Activity Levels

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

doi:10.13050/foodengprog.1997.1.1.16

Food Eng. Prog. 1997; 1(1):16-21

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.16

Article

수분활성도를 달리한 모형식품분말의 압축성 및 융력이완

장규섭¹^,^*, 김동우², 김석신³

Compressibility and Relaxation Patterns of Model Food Powder at Different Water Activity Levels

Kyu-Sup Chang¹^,^*, Dong-Woo Kim², Suk-Shin Kim³

Author Information & Copyright ▼

¹충남대학교 식품공학과

²중경대학 식품가공학과

³가톨릭대학 식품가공학과

¹Department of Food Science and Technology, Chungnam National University

²Department of Food Technology, Joongkyoung Technical College

³Department of Food Science and Nutrition, The Catholic University of Korea

^*Corresponding author: Kyu-Seob Chang. Department Food Science and Technology, Chungnam National University, Taejon 305-764, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1997