Moisture Content Measurement of Wheat Flour and Red-pepper Powder using RF Capacitance (II)-Measurement of Moisture Content using LC Oscillator

Kim, Ki-Bok; Lee, Jong Whan; Noh, Sang Ha

doi:10.13050/foodengprog.1999.3.2.111

Food Eng. Prog. 1999; 3(2):111-116

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.111

Article

고주파 정전용량을 이용한 밈가푸와 고춧가푸의 수분함량 촉정에 관한 연구(II)-LC 밥진장치률 이용한 합수율 챡정

김기복¹^,^*, 이종환², 노상하¹

Moisture Content Measurement of Wheat Flour and Red-pepper Powder using RF Capacitance (II)-Measurement of Moisture Content using LC Oscillator

Ki-Bok Kim¹^,^*, Jong Whan Lee², Sang Ha Noh¹

Author Information & Copyright ▼

¹서울대학교 농업생명과학대학 농공학과

²한경대학교 생물자원기계학과

¹Department of agricultural engineering, Seoul National University

²Department of bioresourcew machinery, Hankyung National University

^*Corresponding author: Ki-Bok Kim, Department of Agricultural Engineering, Seoul National University, Suwon 441-744, Korea

ⓒ Copyright 1999 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: May 31, 1999