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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(3):198-208

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.198

Article

삼투탈수 공정에 의한 Aloe vera gel의 농축과 이의 동력학적 특성

김성아1, 백진홍1, 이신영ㄴ2,*
Concentration of Aloe vera Gel by DIS (Dewatering Impregnation Soaking) Process and Process Kinetics of DIS Concentration
Sung-A Kim1, Jin-Hong Baek1, Shin-Young Lee2,*
1주) 김정문 알로에 과학연구소
2강원대학교 생물공학과
1KJM Aloe R&D Center
2Department of Bioengineering and Technology, Kangwon National University
*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chunchon 200-701, Korea. Tel: +82-33-250-6273; Fax: +82-33-243-6350, E-mail: sylee@kangwon.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: Aug 31, 2008