Moisture Content Measurement of Red-pepper Powder Using 10 MHz Pulsed NMR

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

doi:10.13050/foodengprog.1997.1.1.42

Food Eng. Prog. 1997; 1(1):42-46

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.42

Article

10 MHz Pulsed NMR을 이용한 고춧가루의 함수울측정

조성인¹^,^*, 정창호¹, 노대현¹

Moisture Content Measurement of Red-pepper Powder Using 10 MHz Pulsed NMR

Seong-In Cho¹^,^*, Chang-Ho Chung¹, Dae-Hyun Noh¹

Author Information & Copyright ▼

¹서울대학교 농업생명과학대학 농공학과

¹Department of Agricultural Engineering, College of Agriculture and Life Sciences Seoul National University

^*Corresponding author: Seong-In Cho, Associate Professor, Department of Agricultural Engineering, Seoul National University, Suwon, 441-744, 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