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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(3):171-176

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.171

Article

원적외선 방사체를 이용한 발효녹차의 건조특성

리혁1, 한충수1, 김유호2, 최종민1, 강태환1, 조성찬1,*
Drying Characteristics of Fermented Green Tea Using a Far Infrared Heater
He Li1, Chung-Su Han1, You-Ho Kim2, Jong-Min Choi1, Tae-Hwan Kang1, Sung-Chan Cho1,*
1충북대학교 바이오시스템공학과
2농촌진흥청 농업공학연구소
1Dept. of Biosystems Engineering, Chungbuk National University
2National Institute of Agricultural Engineering
*Corresponding author: Sung-Chan Cho, Professor, Dept. of Biosystems Engineering, Chungbuk National University, Cheongju, 361-763, Korea. Phone: 043-261-2584, Fax: 043-271-2580, E-mail: sccho@chungbuk.ac.kr

ⓒ Copyright 2005 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, 2005