Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Technique

Choi, Mun-Sil; Shin, Jung-Kue; Chung, Myong-Soo

doi:10.13050/foodengprog.2007.11.3.216

Food Eng. Prog. 2007; 11(3):216-224

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.3.216

Article

PEF 살균포장 야채주스 제조를 위한 조건설정

최문실¹, 신정규², 정명수¹^,^*

Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Technique

Mun-Sil Choi¹, Jung-Kue Shin², Myong-Soo Chung¹^,^*

Author Information & Copyright ▼

¹이화여자대학교 식품공학과

²전주대학교 전통음식문화전공

¹Department of Food Science and Technology, Ewha Womans University

²Department of Korean Traditional Food Culture, Jeonju University

^*Corresponding author: Myong-Soo Chung, Department of Food Science and Technology, Ewha Womans University, 11-1 Deahynu-dong, Seodaemun-gu, Seoul 120-750, Korea. Phone: +82-2-3277-4508, Fax: +82-2-3277-4508, E-mail: mschung@ewha.ac.kr

ⓒ Copyright 2007 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: Aug 31, 2007