고전압 펄스 전기장을 이용한 액상 김치 소스의 살균 및 저장

신정규¹^,^*, 신해헌²

Sterilization and Storage of Liquid Kimchi Sauce by High Voltage Pulsed Electric Fields

Jung-Kue Shin¹^,^*, Hae-Hun Shin²

¹전주대학교 문화관광대학 전통음식전공

²백석문화대학 외식산업학부

¹Department of Korean Traditional Food Culture, Jeonju University

²Division of FoodService Industry, Baekseok College of Cultural Studies

^*Corresponding author: Jung-Kue Shin, Assistant Professor, Department of Korean Traditional Food Culture, Jeonju University, Jeonju 560-759, Korea. Phone: +82-63-220-3081, Fax: +82-2-220-2736, E-mail: sorilove@jj.ac.kr, sorilove@freechal.com

ⓒ Copyright 2006 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: Nov 30, 2006