한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권5호
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- Pages.1283-1288
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- 1999
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- 0367-6293(pISSN)
김분말의 제조와 특성
Preparation of Laver Powder and Its Characteristics
- 이향희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 함경식 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 김인철 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터)
- Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Ham, Kyung-Sik (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Kim, In-Chul (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 1999.10.31
초록
김의 분말화를 위한 최적조건을 결정하기 위하여 돌김과 참김을 천일건조, 열풍건조
Effect of drying methods, such as natural solar drying, hot air drying