Solubility and Overall Mass Transfer Coefficient of Omija (Schizandra chinensis) during Hot Water Leaching

Kwon, Young An; Mok, Chul Kyun; Park, Jong Hyun; Lee, Seung Ju

doi:10.13050/foodengprog.1999.3.4.238

Food Eng. Prog. 1999; 3(4):238-242

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.238

Article

오미자의 염수 추출시 용해도와 총갈물질전달계수

퀀영안¹^,^*, 목철균², 박종현², 이숭주³

Solubility and Overall Mass Transfer Coefficient of Omija (Schizandra chinensis) during Hot Water Leaching

Young An Kwon¹^,^*, Chul Kyun Mok², Jong Hyun Park², Seung Ju Lee³

Author Information & Copyright ▼

¹우석대학교 식품공학과

²경원대학교 식품생물공학과

³동국대학교 식품공학과

¹Department of Food Science and Technology, Woosuk University

²Department of Food Science and Biotechnology, Kyungwon University

³Department of Food Science and Technology, Dongguk University

^*Corresponding author: Young An Kwon, Department of Food Science and Technology, Woosuk University, Samrye, Chonbuk 565-800, 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: Nov 30, 1999