Prediction of Ginseng Quality Using Ultrasonic Velocity

Yoo, Jae-Hak; Chang, Kyu-Seob; Chang, Dong-Il; Kang, Ho-Yang

doi:10.13050/foodengprog.2002.6.2.172

Food Eng. Prog. 2002; 6(2):172-177

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.172

Article

초음파뷸 이용한 수삼의 품질 예챡

유재학¹, 장규섭²^,^*, 장동일³, 강호양⁴

Prediction of Ginseng Quality Using Ultrasonic Velocity

Jae-Hak Yoo¹, Kyu-Seob Chang²^,^*, Dong-Il Chang³, Ho-Yang Kang⁴

Author Information & Copyright ▼

¹동양제과(주) 연구소 개발팀

²충남대학교 농과대학 식품공학과

³농기계공학과

⁴임산공학과

¹Pie Department of R&D Center, TongYang Confec. Co.

²Department of Food Technology

³Department of Agricultural

⁴Machinery Engineering and Department of Forest Prodact

^*Corresponding author: Kyu-Seob Chang, Pie Department of R&D Center, TongYang Confec. Co. *Department of Food Technology, Chung Nam National University

ⓒ Copyright 2002 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, 2002