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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(2):144-150

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.144

Article

역삼투막 공정을 이용한 사과쥬스 농축시 겔층형성의 특성

허상선2, 주길재2, 장규섭3, 최용희1,*
Characteristics of the Gel Layer Formation in the Concentration Process of Apple Juice with Reverse Osmosis Process
Sang-Sun Hur2, Gil-Jae Joo2, Kyu-Seob Chang3, Yong-Hee Choi1,*
1경북대학교 식훔공학롸
2경북대학표 농업과학기술연구소
3충남대학교 식춤강학롸
1Department of Food Science & Technology, Kynngook National Unwersity
2Institute of Agriculutral Science and Technology Kyungpook National University
3Deparment of Food Science & Technology, Chungnam National University
*Corresponding author: Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, 702-701, Korea

ⓒ Copyright 1998 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, 1998