Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 2
- /
- Pages.356-362
- /
- 1998
- /
- 0367-6293(pISSN)
Prediction of Fermentation Time of Korean Style Soybean Paste by using The Portable Electronic Nose
휴대용 전자코에 의한 된장의 숙성정도 예측
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Yang, Young-Min (Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Hong, Hyung-Ki (LG Corporate Institute of Technology) ;
- Kwon, Chul-Han (LG Corporate Institute of Technology) ;
- Sung, Yung-Kwon (Department of Electrical Engineering, Korea University)
- 노봉수 (서울여자대학교 식품 미생물공학과) ;
- 양영민 (서울여자대학교 식품 미생물공학과) ;
- 이택수 (서울여자대학교 식품 미생물공학과) ;
- 홍형기 (LG 종합기술원) ;
- 권철한 (LG 종합기술원) ;
- 성영권 (고려대학교 전기공학과)
- Published : 1998.04.01
Abstract
The study is to predict fermentation time of Korean style soybean paste by portable electronic nose that has six metal oxide sensors. Korean style soybean paste using Aspergillus oryzae was fermented at
된장의 숙성기간을 예측하기 위하여 6개의 metal oxide sensor로 구성된 휴대용 전자코를 이용하였다. Aspergillus oryzae를 사용하여 담금한 된장은 각각