Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.122-127
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- 1999
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- 0367-6293(pISSN)
Physicochemical Properties of Korean Ginseng Dried with Lower Power and Pulse Microwave
저출력 및 Pulse 마이크로파 건조 후 인삼의 품질 특성
- Kum, Jun-Seok (Korea Food Research Institute) ;
- Park, Kwang-Jang (Korea Food Research Institute) ;
- Lee, Chang-Ho (Korea Food Research Institute) ;
- Kim, Yong-Hwan (Department of Food Science and Biotechnology, Kyounggi University)
- Published : 1999.02.28
Abstract
Quality changes of Korean ginseng on microwave drying were determined in terms of water activity, crude protein, crude lipid, crude ash, dielectric properties, content of sugar, ginsenoside composion, microstructure. Korean fresh ginseng were subjected to four different processing : 3 min microwave drying and 2 min holding-24 hrs drying (MWI), 5 min microwave drying and 2.5 min holding-24 hrs drying (MW2), 3 min microwave drying and 2 min holding-12 hrs after hot air drying for 12 hrs drying at
저출력 및 pulse를 이용한 마이크로파 건조 방법을 달리하여(3분 건조-2분 정지를 반복하여 24시간 건조하는 방법 : MW1, 5분 건조-2.5분 정지를 반복하여 24시간 건조하는 방법 : MW2, 열풍 건조기를 이용하여