02219na  a2200517   4500001001300000005001500013008004100028040001100069041001300080052002900093245027900122300003200401545005600433545005600489545005900545545004000604545004700644545005900691545005900750545004700809545004700856545004700903653018700950700001901137700004801156700001401204700001401218700001401232700001401246700001401260700004801274700001401322700001401336773013701350856002101487900001701508900002601525900002001551900001801571900002101589900001801610900001801628900002001646900001701666900001801683KSI00017289620080502110456031217s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(6)00a겉보리의 유동층 건조특성에 영향을 미치는 인자=xInfluencing factors in drying characteristics of fluidized bed drying of husked barley/d김희연,e한상배,e권용관,e이광호,e정청송,e하상철,e김성태,e송승구,e조재선,e허종화  ap. 706-713:b삽도;c29 cm  a김희연, 식품의악품안전청 식품규격과  a한상배, 식품의악품안전청 식품규격과  a권용관, 식품의악품안전청 천연첨가물과  a이광호, 식품의약품안전청  a정청송, 경희대학교 식품공학과  a하상철, 대구미래대학 제과데코레이션과  a김성태, 경상대학교 생물산업기계공학과  a송승구, 부산대학교 화학공학과  a조재선, 경희대학교 식품공학과  a허종화, 경상대학교 식품공학과  a겉보리a유동층a건조특성a인자aFactorsaDrying CharacteristicsaFluidizedaBedaBarleyaHusked barleyaTwo falling rate partsaArrhenius type equationaActivation energy1 a김희연4aut1 a한상배,g韓相配,d1969-0KAC2017134611 a권용관1 a이광호1 a정청송1 a하상철1 a김성태1 a송승구,g宋勝久,d1944-0KAC2018424461 a조재선1 a허종화0 t한국식품과학회지.d韓國食品科學會.g33권 6호(2001년 12월), p. 706-713q33:6<706w(011001)KSE199508795,x0367-629340u40124807aKd00010aKim, Hee Yun10aHan, Sang Bae,d1969-10aKwon, Yong Kwan10aLee, Kwang Ho10aJung, Chung Sung10aHa, Sang Chul10aKim, Sung Tae10aSong, Seung Koo10aCho, Jae Sun10aHur, Jong Hwa