윤원병

전체 353건 중 31번부터 40번까지의 결과를 표시합니다.

2024

Article

Analysis of Mass Transfer and Shrinkage Characteristics of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) Leaves during Osmotic Dehydration

Article

Mathematical modeling of drying kinetics of Verbascum Sinaiticum leaf in a fluidized bed dryer: comparative studies with blanched and unblanched pretreatment condition

2023

Article

Developing a Quality Control System in a Continuous Hot Air Heating Process in Surimi Seafood Processing Using Image Analysis and Artificial Intelligence

Patent

영상 분석을 이용한 건해삼 등급 분류 시스템

Article

Classification of Quality Characteristics of Surimi Gels from Different Species Using Images and Convolutional Neural Network

Conference

Numerical Analysis of Texture Modified 3D Printed Surimi gel: An Opportunity to Produce Elder Friendly 3D Food

Article

Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements

Article

Effect of 450 nm Visible Blue Light from Light-Emitting Diode on Escherichia coli O157:H7 in Agar Gels: Optimizing the Lighting Array and Quantitative Microbial Exposure Assessment

Patent

고온가압 살균된 통옥수수 제조 시의 살균도 조절을 위한 퍼지 클러스터링을 이용한 옥수수등급 판별기술

Article

Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC)

상세 보기

윤원병

연구분야

자료유형

발행연도

키워드

언어

Analysis of Mass Transfer and Shrinkage Characteristics of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) Leaves during Osmotic Dehydration

Mathematical modeling of drying kinetics of Verbascum Sinaiticum leaf in a fluidized bed dryer: comparative studies with blanched and unblanched pretreatment condition

Developing a Quality Control System in a Continuous Hot Air Heating Process in Surimi Seafood Processing Using Image Analysis and Artificial Intelligence

영상 분석을 이용한 건해삼 등급 분류 시스템

Classification of Quality Characteristics of Surimi Gels from Different Species Using Images and Convolutional Neural Network

Numerical Analysis of Texture Modified 3D Printed Surimi gel: An Opportunity to Produce Elder Friendly 3D Food

Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements

Effect of 450 nm Visible Blue Light from Light-Emitting Diode on Escherichia coli O157:H7 in Agar Gels: Optimizing the Lighting Array and Quantitative Microbial Exposure Assessment

고온가압 살균된 통옥수수 제조 시의 살균도 조절을 위한 퍼지 클러스터링을 이용한 옥수수등급 판별기술

Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC)