대한전기학회:학술대회논문집 (Proceedings of the KIEE Conference)
- 대한전기학회 2002년도 추계학술대회 논문집 전기기기 및 에너지변환시스템부문
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- Pages.260-262
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- 2002
유도가열장치에 의한 고추의 가열건조 실험 및 특성
Heating Dryness Experiment and Characteristic of red pepper by Induction Heating apparatus
- Han, K.H. (Dongguk University) ;
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Baek, J.W.
(KERI) ;
- Joe, K.Y. (KERI) ;
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Baek, S.H.
(Dongguk University)
- 발행 : 2002.11.14
초록
The scope of applications industrial or household manufactures, is on the increase. In this study, it applies a principle of induction heating to food dryness for preservation of food. And it applies indirect heating process using overheating steam, which analyzes thermal characteristic of heating apparatus depending on its construction. It was verified that application of proposed process was appropriate by drying test of food.
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