Studies on the Productivity in Manufacturing Ssang Wha Tang

쌍화탕 제조의 생산성 향상에 대한 연구

  • 조광연 (중경공업전문대학 식품영양과)
  • Published : 1995.03.01

Abstract

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.

Keywords

Ssang Wha Tang;particle size;extract