ArticleJournal of ginseng research2015
Drying characteristics and quality of red ginseng using far-infrared rays.
Article in Journal of ginseng research, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng.Molecules (Basel, Switzerland) · 2024Article
- Segmented variable-frequency ultrasound synergistic hot-air drying of Rhubarb: Effect on drying characteristics and quality and thermal analysis.Ultrasonics sonochemistry · 2024Article
- Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics ofMolecules (Basel, Switzerland) · 2023Article
- Drying features of microwave and far-infrared combination drying on white ginseng slices.Food science and biotechnology · 2019Article
- Chemical Comparison of Two Drying Methods of Mountain Cultivated Ginseng by UPLC-QTOF-MS/MS and Multivariate Statistical Analysis.Molecules (Basel, Switzerland) · 2017Article
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3 authors.
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Abstract
backgroundThe current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying.
methodsThe far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was 13 ± 0.5% (wet basis). The high temperature drying stage included three drying chamber temperature conditions of 60°C, 65°C, and 70°C. The low temperature drying stage was conducted at temperatures of 45°C and 50°C. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods.
resultsThe results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of 60∼50°C. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying.
conclusionThe far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying.
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