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초임계 유체 CO2를 이용한 강황에서의 Curcumin 추출의 최적화
정승현 ( Jeong Seung Hyeon ),장규섭 ( Jang Gyu Seob ),김영종 ( Kim Yeong Jong ) 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.1
Curcumin, the major yellow-colored pigment in turmeric(Curcuma longa L.) was extracted by using supercritical carbon dioxide. Optimum extraction conditions were determined. Overall experiments were planned by central composite design and results were anal
방승훈 ( Bang Seung Hun ),장동일 ( Jang Dong Il ),장규섭 ( Jang Gyu Seob ) 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1
A circular-type dryer was designed for automatizing red ginseng manufacturing and developing of a process for manufacturing the best quality red ginseng. The drying system was designed that it can measure temperature and humidity, connected with computer,