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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(3):255-260

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.255

Article

터넘건조기률 이용한 가공용 고추의 건조 톡성

강정문1,*, 고학균1, 송대빈1, 박재복2
Drying Characteristics of Red Pepper in Tunnel Dryer
Jeong-Moon Kang1,*, Hak-kyun Koh1, Dae-Bin Song1, Jae-Bok Park2
1서울대학교 농업생명과학대학 농공학과
2한국식품개발연구원
1Department of Agricultural Engineering, College of Agriculture and Life Science, Seoul National University
2Korean Food Research Institute
*Corresponding author: Jeong-Moon Kang, Dept. of Agricultural Engng. College of Agriculture and Life Sciences, S.N.U., 103 Seodun-dong, Kwonsun-Gu, Suwon 441-744, 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: Dec 31, 1997