Effect of Red Pepper Particle Size on Oleoresin Extraction Rate from Red Pepper

Yi, Young-Soo; Chang, Kyu-Seob

doi:10.13050/foodengprog.2002.6.3.263

Food Eng. Prog. 2002; 6(3):263-267

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.263

Article

고추가루 입자크기가 고추 Oleoresin 추츨속도에 미치는 영향

이영수¹^,^*, 장규섭²

Effect of Red Pepper Particle Size on Oleoresin Extraction Rate from Red Pepper

Young-Soo Yi¹^,^*, Kyu-Seob Chang²

Author Information & Copyright ▼

¹농심 안성공장

²충남대학교 식품공학과

¹NongShim Ansung Factory

²Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Young-Soo Yi, Professional Engineer, NongShim Ansung Factory, 153 Shinsohyun-Dong Ansung-si Kyungki-Do, 456-830, Republic of Korea. Phone:+82-31-670-5681, Fax: +82-31-673-7125, E-mail : hankong@hanmail.net

ⓒ 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: Aug 31, 2002