Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 6
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- Pages.814-818
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- 1994
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- 0367-6293(pISSN)
Effect on Fermentation and Storage of Yogurt Using Control System of Refrigerator
냉장고 제어시스템을 이용한 요구르트의 발효 및 저장효과
- Ko, Yong-Duck (Goldstar Co.) ;
- Chung, Hee-Yeop (Goldstar Co.) ;
- Kim, Kyeong-Sook (Division of Clinical Nutrition, The National Institute of Health and Nutrition) ;
- Lee, Kwang-Hoon (Department of Food Science and Technology, Gyeongsang National University) ;
- Kim, Yang-Woo (Department of Food Science and Technology, Gyeongsang National University) ;
- Chun, Sung-Sik (Department of Food Science and Technology, Gyeongsang National University) ;
- Sung, Nack-Kie (Department of Food Science and Technology, Gyeongsang National University)
- 고용덕 ((주) 금성사 생활시스템연구소) ;
- 정희엽 ((주) 금성사 생활시스템연구소) ;
- 김경숙 (일본 국립건강영양연구소) ;
- 이광훈 (경상대학교 식품공학과) ;
- 김양우 (경상대학교 식품공학과) ;
- 전성식 (경상대학교 식품공학과) ;
- 성낙계 (경상대학교 식품공학과)
- Published : 1994.12.01
Abstract
Control system for both rapid fermentation and storage of yogurt in refrigerator was developed and its performance was investigated. Fermentation temperature for normal and Bifidus containing yogurt was maintained at maximum
요구르트의 신속한 발효 및 장기저장을 위한 제어시스템을 냉장고에 도입시켜 밭효 및 저장효과를 조사하였다. 발효 최고온도를