ArticleFood science and biotechnology2019
Drying features of microwave and far-infrared combination drying on white ginseng slices.
Article in Food science and biotechnology, 2019. 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.
- The rise of dehydrated ginsenosides: phytochemistry and pharmacology.Journal of advanced research · 2026Review
- Quality Evaluation and Heat and Mass Transfer Mechanism of Microwave Vacuum Drying ofFoods (Basel, Switzerland) · 2024Article
- Quantitative Changes and Transformation Mechanisms of Saponin Components in Chinese Herbal Medicines during Storage and Processing: A Review.Molecules (Basel, Switzerland) · 2024Review
- Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit.Food science and biotechnology · 2022Article
- Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).Food science & nutrition · 2021Article
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6 authors.
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Abstract
In this study microwave and far-infrared combination drying were conducted to investigate the effect of microwave and far-infrared heating mode switching point water content (SW), ginseng slice thickness, and far-infrared drying temperature on drying indicators (surface colour difference, ginsenosides content, and surface shrinkage rate) and drying efficiency (drying time) during the process of drying white ginseng slices. Regarding microwave drying, the microwave drying time cannot exceed 150 s, and the ginseng slice water content cannot be less 50%. For the combination drying, SW, far-infrared drying temperature and slice thickness increased, the colour difference and surface shrinkage rate first decreased and then increased, and the content of ginsenosides first increased and then decreased. In addition, the combination drying showed faster drying rate, higher ginsenosides contents value, colour difference (ΔE) value and lower surface shrinkage rate than single far-infrared drying.
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