Ohmic Heating Characteristics of Foods Having Different Chemical Composition and Microstructure

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

doi:10.13050/foodengprog.1997.1.1.5

Food Eng. Prog. 1997; 1(1):5-10

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.5

Article

식품의 조성과 미세구조에 의한 옴(Ohm)가열톡성의 변화

최성진¹, 윤성원¹, 이철호¹^,^*

Ohmic Heating Characteristics of Foods Having Different Chemical Composition and Microstructure

Sung-Jin Choi¹, Sung-Won Yoon¹, Cherl-Ho Lee¹^,^*

Author Information & Copyright ▼

¹고려대학교 생명공학원 식품가공핵심기술연구센터

¹Center for Advanced Food Science and Technology, Korea University

^*Corresponding author: Cherl-Ho Lee, Professor, Center for Advanced Food Science and Technology, Graduate School of BiotechnoIogy, Korea University, 5 ga Anam-Dong, Songbukku, Seoul, 136-701 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