Concentration of Aloe vera Gel by DIS (Dewatering Impregnation Soaking) Process and Process Kinetics of DIS Concentration

Kim, Sung-A; Baek, Jin-Hong; Lee, Shin-Young

doi:10.13050/foodengprog.2008.12.3.198

Food Eng. Prog. 2008; 12(3):198-208

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.198

Article

삼투탈수 공정에 의한 Aloe vera gel의 농축과 이의 동력학적 특성

김성아¹, 백진홍¹, 이신영ㄴ²^,^*

Concentration of Aloe vera Gel by DIS (Dewatering Impregnation Soaking) Process and Process Kinetics of DIS Concentration

Sung-A Kim¹, Jin-Hong Baek¹, Shin-Young Lee²^,^*

Author Information & Copyright ▼

¹주) 김정문 알로에 과학연구소

²강원대학교 생물공학과

¹KJM Aloe R&D Center

²Department of Bioengineering and Technology, Kangwon National University

^*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chunchon 200-701, Korea. Tel: +82-33-250-6273; Fax: +82-33-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2008 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, 2008