한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권3호
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- Pages.325-329
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- 1991
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- 0367-6293(pISSN)
배추줄기의 열전도도에 관한 연구
Thermal Conductivity of Petiole Tissue of Chinese Cabbage
- Kim, Ju-Bong (Jeil Sugar Co.) ;
- Lee, Dong-Sun (Department of Food Engineering, Kyungnam University) ;
- Choi, Dong-Won (Department of Food Engineering, Yonsei University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
- 발행 : 1991.06.01
초록
배추줄기 부분의 열전도도를 probe method로 측정하였다. 여러 온도에서 수증기로 가열하면서 시간에 따른 배추의 열전도도를 측정한 결과 초기
Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity(