Drying Characteristics of Fermented Green Tea Using a Far Infrared Heater

Li, He; Han, Chung-Su; Kim, You-Ho; Choi, Jong-Min; Kang, Tae-Hwan; Cho, Sung-Chan

doi:10.13050/foodengprog.2005.9.3.171

Food Eng. Prog. 2005; 9(3):171-176

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.171

Article

원적외선 방사체를 이용한 발효녹차의 건조특성

리혁¹, 한충수¹, 김유호², 최종민¹, 강태환¹, 조성찬¹^,^*

Drying Characteristics of Fermented Green Tea Using a Far Infrared Heater

He Li¹, Chung-Su Han¹, You-Ho Kim², Jong-Min Choi¹, Tae-Hwan Kang¹, Sung-Chan Cho¹^,^*

Author Information & Copyright ▼

¹충북대학교 바이오시스템공학과

²농촌진흥청 농업공학연구소

¹Dept. of Biosystems Engineering, Chungbuk National University

²National Institute of Agricultural Engineering

^*Corresponding author: Sung-Chan Cho, Professor, Dept. of Biosystems Engineering, Chungbuk National University, Cheongju, 361-763, Korea. Phone: 043-261-2584, Fax: 043-271-2580, E-mail: sccho@chungbuk.ac.kr

ⓒ Copyright 2005 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, 2005