Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature

Han, Jae-Yoon; Kim, Mi-Hwan; Tie, Jin; Kim, Seok-Joong; Kim, Myung Hee; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2007.11.4.253

Food Eng. Prog. 2007; 11(4):253-260

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.253

Article

수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화

한재윤¹, 김미환¹, 김철¹, 김석중¹, 김명희², 류기형¹^,^*

Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature

Jae-Yoon Han¹, Mi-Hwan Kim¹, Jin Tie¹, Seok-Joong Kim¹, Myung Hee Kim², Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

²공주대학교 식품영양학과

¹Department of Food Science and Technology; Kongiu National University

²Department of Food and Nutrition, Kongiu National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.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: Nov 30, 2007