Effects of Molecular Weight Cut-off Size of Membrane on the Flux and Quality of Permeate during Ultrafiltration of Korean Conventional Soy Sauce

Choi, Jong-Dong; Kwon, Kwang-Il; Chung, Hyun-Chae; Im, Moo-Hyeog; Choi, Cheong; Choi, Kwang-Soo

doi:10.13050/foodengprog.2000.4.2.55

Food Eng. Prog. 2000; 4(2):55-60

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.2.55

Article

한국 재래간장의 한외여과시 막의 분획분자량 크기가 투과간장의 투과속도와 품질에 미치는 영향

최종동¹, 권광일¹^,^*, 정현채¹, 임무혁², 최청¹, 최광수¹

Effects of Molecular Weight Cut-off Size of Membrane on the Flux and Quality of Permeate during Ultrafiltration of Korean Conventional Soy Sauce

Jong-Dong Choi¹, Kwang-Il Kwon¹^,^*, Hyun-Chae Chung¹, Moo-Hyeog Im², Cheong Choi¹, Kwang-Soo Choi¹

Author Information & Copyright ▼

¹영남대학교 식품가공학과

²경인 지방 식품의약품안전청

¹Department of Food Science & Technology, Yeungnam University

²Kyungin regional Food & Drug Administration

^*Corresponding author: Kwang-Soo Choi, Department of Food Science and Technology, College of Natural Resources, Yeungnam University, 214-1 Dae-dong, Kyongsan-si, Kyungsangbuk-do 712-749, Korea

ⓒ Copyright 2000 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, 2000