Drying Characteristics of Red Pepper in Tunnel Dryer

Kang, Jeong-Moon; Koh, Hak-kyun; Song, Dae-Bin; Park, Jae-Bok

doi:10.13050/foodengprog.1997.1.3.255

Food Eng. Prog. 1997; 1(3):255-260

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.255

Article

터넘건조기률 이용한 가공용 고추의 건조 톡성

강정문¹^,^*, 고학균¹, 송대빈¹, 박재복²

Drying Characteristics of Red Pepper in Tunnel Dryer

Jeong-Moon Kang¹^,^*, Hak-kyun Koh¹, Dae-Bin Song¹, Jae-Bok Park²

Author Information & Copyright ▼

¹서울대학교 농업생명과학대학 농공학과

²한국식품개발연구원

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

²Korean Food Research Institute

^*Corresponding author: Jeong-Moon Kang, Dept. of Agricultural Engng. College of Agriculture and Life Sciences, S.N.U., 103 Seodun-dong, Kwonsun-Gu, 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: Dec 31, 1997