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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(1):5-10

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.5

Article

식품의 조성과 미세구조에 의한 옴(Ohm)가열톡성의 변화

최성진1, 윤성원1, 이철호1,*
Ohmic Heating Characteristics of Foods Having Different Chemical Composition and Microstructure
Sung-Jin Choi1, Sung-Won Yoon1, Cherl-Ho Lee1,*
1고려대학교 생명공학원 식품가공핵심기술연구센터
1Center for Advanced Food Science and Technology, Korea University
*Corresponding author: Cherl-Ho Lee, Professor, Center for Advanced Food Science and Technology, Graduate School of BiotechnoIogy, Korea University, 5 ga Anam-Dong, Songbukku, Seoul, 136-701 Korea

ⓒ Copyright 1997 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: Apr 30, 1997