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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):133-136

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.133

Article

근적외선 분광분석법율 이용한 고춧가루의 수분 및 지방 함량 측정

조성인1,*, 배영민1, 노대현1
Measurement of Moisture and Fat Contents in Pepper-powder Using Near-infrared Spectroscopy
Seong-In Cho1,*, Young-Min Bae1, Dae-Hyun Noh1
1서울대학교 농업생명과학대학 농공학과
1Department of Agricultural Engineering, College of Agriculture and Life Sciences, Seoul National University
*Corresponding author: Seong-In Cho, Associate Professor, Department of Agricultural Engineering, Seoul National University, Suwon 441-144, 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: Aug 31, 1997