Effects of Steeping and Mixing Time on Mixing Energy Input and Properties of Pellets and Puffed Pellets(Yukwa)

Kang, Sun-Hee; Lee, Seung-Ju; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2001.5.1.19

Food Eng. Prog. 2001; 5(1):19-24

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.19

Article

수침과 반죽시간이 반죽에너지 투입량과 반데기 및 유과의 성질에 미치는 영향

강선희¹, 이숭주², 류기형¹^,^*

Effects of Steeping and Mixing Time on Mixing Energy Input and Properties of Pellets and Puffed Pellets(Yukwa)

Sun-Hee Kang¹, Seung-Ju Lee², Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

²동국대학교 식품공학과

¹Department of Food Science and Technology, Kongju National University

²Department of Food Engineering, Dongkook University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongiu National University, Yesan, Chungnam, 340-800 Korea. Tel: 82-41-330-1122

ⓒ Copyright 2001 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: Feb 28, 2001