- 쌍화탕 제조의 생산성 향상에 대한 연구
- Studies on the Productivity in Manufacturing Ssang Wha Tang
- ㆍ 저자명
- 조광연
- ㆍ 간행물명
- 한국식품영양학회지
- ㆍ 권/호정보
- 1995년|8권 1호|pp.17-22 (6 pages)
- ㆍ 발행정보
- 한국식품영양학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
The effect of particle size of raw material on the field of extract and changes in composition of Ssang Wha Tang was investigated during manufacturing. As the size of particle was decreased the yield was increased. The yield of extract increased as much as double times as the diameter of the particle decreased from 10 m to 1 m. But the composition of extract was not varied much as the diameter of the particle differed. From these results, it is concluded that cutting method affects the productivity of Ssang Wha Tang.