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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(2):90-96

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.90

Article

고전압 펄스 전기장에 의한 Saccharomyces cerevisiae의 불활성화에 미치는 공정변수의 영향

신정규1,*
The Effect of Operating Parameters on Inactivation of Saccharomyces cerevisiae by High Voltage Pulsed Electric Fields
Jung-Kue Shin1,*
1전주대학교 문화관광대학 전통음식문화전공
1Department of Traditional Food Culture, College of Culture & Tourism, Jeonju University
*Corresponding author: Jung-Kue Shin, Department of Traditional Food Culture, College of Culture & Tourism, Jeonju University, Jeonju, Jeonbuk 560-759, Korea. Tel: 82-63-220-3081; Fax: 82-63-220-2736, E-mail: sorilove@freechal.com, sorilove@jj.ac.kr

ⓒ Copyright 2008 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: May 31, 2008