Optimization of Hot Winnowing Condition of Cacao Bean Processing by L-BTC Process

Pyun, Yu-Ryang; Lee, Shin-Young; Yoo, Seung-Seok; Lee, Joung-Suk; Hong, Seung-kyun; Lee, Man-Jong; Chang, Young-Youl; Kwon, Ik-Boo

doi:10.13050/foodengprog.1999.3.2.74

Food Eng. Prog. 1999; 3(2):74-80

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.74

Article

L-BTC 공정에 의한 Cacao Bean의 Hot Winnowing 처리 조건의 최적화

변유량¹, 이신영², 유숭석³, 이정숙², 홍숭균⁴, 이만종⁴, 장영렬⁴, 권익부⁴

Optimization of Hot Winnowing Condition of Cacao Bean Processing by L-BTC Process

Yu-Ryang Pyun¹, Shin-Young Lee², Seung-Seok Yoo³, Joung-Suk Lee², Seung-kyun Hong⁴, Man-Jong Lee⁴, Young-Youl Chang⁴, Ik-Boo Kwon⁴

Author Information & Copyright ▼

¹연세대학교 생물산업소재연구센터

²강원대학교 환경생물공학부

³식품의약품안전청

⁴롳데그롭 중앙연구소

¹Bio-Research Center, Yonsei University

²Division of Environ. & Biol. Eng., Kangwon National University

³Korea Food & Drug Administration

⁴Lotte Group R & D Center

ⓒ 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