1 |
Yoon, W. M., J. Y. Lee. 2004. Effect of Dying Method on the Quality of Red Pepper(Capsicum annuum var. longum). J. Natural Sciences Pai Chai Univ. 14(1): 139-149.
|
2 |
Park, J. G. 2008. Bio-production Machinery Engineering. CIR, Seoul, Republic of Korea.
|
3 |
Paek, Y., Y. J. Kim, G. C. Kang, Y. S. Ryou. 2002. Heat Recovery System from Chamber of Agricultural Products Dryer. KSAM Conference Proceeding. 7(2).
|
4 |
SAS. 2010. SAS 9.1 User's Guide. SAS Institute Inc., North Carolina, USA.
|
5 |
SPSS. 2012. SPSS Statistics 19. User's Guide. Chicago, IL: SPSS, Inc.
|
6 |
Yoon, Y. C. and W. M. Suh. 1999. Pepper drying by the heat discharged from heat pump system in greenhouse. KSBEC. Conference 8(2): 204-208.
|
7 |
Moon, S. B., D. Y. Choi, J. H. Lee, K. K. Kim and S. Y. Choi. 1999. A Study on the thermal characteristics of cayenne by low temperature vacuum dryer. SAREK 1999(1): 410-414.
|
8 |
Koh, H. K. 1998. Development of Drying System for Red Pepper. Annual Report of Research in Agriculture and Life Sciences. 2:70-73.
|
9 |
Ku, K. H., N. Y. Kim, J. B. Park and W. S. Park. 2001. Characteristics of color and pungency in the red pepper for kimchi. Korean J. Food Sci. Technol. 33:231-237.
과학기술학회마을
|
10 |
Lee, W. S., H. K. Koh, S. H. Noh and Y. J. Cho. 1988. A Single Layer Drying Equation for Red Pepper. J. Agric. Sci. 13(2):59-71.
|
11 |
Page. C. 1949. Factors influencing the maximum rates of air drying shelled corn in thin layers. MS. Thesis. Purdue University.
|
12 |
Park, Ch. R. 1975. A study on the influence of drying methods upon the chemical changes in red pepper. K. J. N., 8(4): 167-172.
|
13 |
Cho, Y. J. 1986. Drying Characteristics and Drying Model of Red Pepper. MS Thesis. Korea, Seoul: Seoul Nat'l University, Department of Agricultural Engineering.
|
14 |
Chung, K. M. and J. M. Hwang. Quality of single harvested red peppers by drying methods. 2003. Korean J. Food Sci. Technol. 35(2): 329-333.
과학기술학회마을
|
15 |
Hoffman, P.G., Lego, M.C. and Galetto, W.G. 1983. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J. Agric. Food Chem. 31:1326-1330.
DOI
|
16 |
Hong, S. H. 1999. The future of red pepper powder industry in Korea. ASTA analytical methods 20.1 Food Ind. Nutr. 4:45-49.
과학기술학회마을
|
17 |
Kim, J. Y., D. H. Keum, J. H. Park, W. W. Kang, Ch. S. Han and Y. K. Lee. 1996. Evaluation of quality of red pepper with variations in drying methods. Korean J. Post-Harvest Sci. Technol. Agri. Products, 3(2): 137-143.
과학기술학회마을
|
18 |
Kim, K. H. and J. K. Chun. 1975. The effects of the hot air drying of red pepper on the quality. Korean J. Food Sci. Technol. 17(2):69-73.
과학기술학회마을
|
19 |
Kim, M. H. 1997. Color development of whole red peppers during drying, Food Engineering 1(3):174-178.
|
20 |
Koh, H. K., Y. J. Cho and W. S. Lee. 1987. Effects of Variations of Drying Conditions on the Rate of Drying and Quality during Red Pepper Drying. Agric. Res. Seoul Nat'l Univ., 12(1):79-88.
|
21 |
Koh, H. K., Y. J. Cho and S. W. Kang. 1990. Application of an Infrared Drying Process for Red Pepper. 15(3):230-243.
과학기술학회마을
|