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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2004; 8(4):236-241

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.4.236

Article

투과스펙트럼과 인공신경망에 의한 홍삼의 내부품질예측

손재룡1,*, 강석원1, 이강진1, 김기영1
Transmittance Spectrum with Artificial Neural Network for Evaluating Internal Quality of Korean Red Ginseng
Jae-Ryong Son1,*, Sukwon Kang1, Kang-Jin Lee1, Giyoung Kim1
1농업공학연구소 수확후처리공학과
1National Institute of Agricultural Engineering
*Corresponding author: Jae-Ryong Son, National Institute of Agricultural Engineering, Suwon 441-100, Republic of Korea. Phone: 031-290-892, Fax: 031-290-1930, E-mail: son1892@ rda.go.kr

ⓒ Copyright 2004 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, 2004