Characteristics of the Gel Layer Formation in the Concentration Process of Apple Juice with Reverse Osmosis Process

Hur, Sang-Sun; Joo, Gil-Jae; Chang, Kyu-Seob; Choi, Yong-Hee

doi:10.13050/foodengprog.1998.2.2.144

Food Eng. Prog. 1998; 2(2):144-150

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.144

Article

역삼투막 공정을 이용한 사과쥬스 농축시 겔층형성의 특성

허상선², 주길재², 장규섭³, 최용희¹^,^*

Characteristics of the Gel Layer Formation in the Concentration Process of Apple Juice with Reverse Osmosis Process

Sang-Sun Hur², Gil-Jae Joo², Kyu-Seob Chang³, Yong-Hee Choi¹^,^*

Author Information & Copyright ▼

¹경북대학교 식훔공학롸

²경북대학표 농업과학기술연구소

³충남대학교 식춤강학롸

¹Department of Food Science & Technology, Kynngook National Unwersity

²Institute of Agriculutral Science and Technology Kyungpook National University

³Deparment of Food Science & Technology, Chungnam National University

^*Corresponding author: Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, 702-701, Korea

ⓒ Copyright 1998 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, 1998