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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(4):238-242

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.238

Article

오미자의 염수 추출시 용해도와 총갈물질전달계수

퀀영안1,*, 목철균2, 박종현2, 이숭주3
Solubility and Overall Mass Transfer Coefficient of Omija (Schizandra chinensis) during Hot Water Leaching
Young An Kwon1,*, Chul Kyun Mok2, Jong Hyun Park2, Seung Ju Lee3
1우석대학교 식품공학과
2경원대학교 식품생물공학과
3동국대학교 식품공학과
1Department of Food Science and Technology, Woosuk University
2Department of Food Science and Biotechnology, Kyungwon University
3Department of Food Science and Technology, Dongguk University
*Corresponding author: Young An Kwon, Department of Food Science and Technology, Woosuk University, Samrye, Chonbuk 565-800, Korea

ⓒ Copyright 1999 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, 1999