Optimization for the Process of Osmotic Dehydration of Carrots using Response Surface Methodology

Youn, Kwang-Sup; Choi, Yong-Hee

doi:10.13050/foodengprog.1997.1.1.35

Food Eng. Prog. 1997; 1(1):35-41

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.35

Article

반웅표면불석법에 의환 당근의 삼후건조공정의 최적화

윤광섭¹, 최용회²^,^*

Optimization for the Process of Osmotic Dehydration of Carrots using Response Surface Methodology

Kwang-Sup Youn¹, Yong-Hee Choi²^,^*

Author Information & Copyright ▼

¹대구효성가톨릭대학교 식품공학과

²경북대학교 식품공학과

¹Department of Food Science and Technology, Hyosung Catholic University

²Department of Food Science and Technology, Kyungpook National University

^*Corresponding author: Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, Taegu, 702-701, 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