Combined pretreatment of freeze-thaw and ultrasonic-assisted aqueous ethanol for the hot air drying of watery kimchi cabbage waste: effects on drying efficiency, physicochemical and microbiological characteristics, and microstructure

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ho Hyun Chun(Technology Innovation Research Division, World Institute of Kimchi)
Jong-Bang Eun(Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
So Yoon Park(Technology Innovation Research Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
Miran Kang(Technology Innovation Research Division, World Institute of Kimchi)
Suk-Min Yun(Technology Innovation Research Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)

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