Thin Layer Drying and Quality Characteristics of Ainsliaea acerifolia Sch. Bip. Using Far Infrared Radiation |
Ning, Xiao Feng
(Dept. of Agricultural Mechanization Engineering, Shenyang Agricultural University)
Li, He (Dept. of Mechatronics Engineering, Henan Agricultural University) Kang, Tae Hwan (Major in Bio-Industry Mechanical Engineering, Kongju National University) Lee, Jun Soo (Dept. of Food Science & Technology, Chungbuk National University) Lee, Jeong Hyun (Dept. of Biosystems Engineering, Chungbuk National University) Ha, Chung Su (Dept. of Biosystems Engineering, Chungbuk National University) |
1 | Wang NR. 2002. Yan ye de tiao zhi yu fen ji. Press of University of Science and Technology of China, Hefei, China. p 83-85. |
2 | Kooli S, Fadhel A, Farhat A, Belghith A. 2007. Drying of red pepper in open sun and greenhouse conditions: mathematical modeling and experimental validation. J Food Eng 79: 1094-1103. DOI ScienceOn |
3 | Vega-Galvez A, Lemus-Mondaca R, Bilbao-Sainz C, Fito P, Andres A. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng 85: 42-50. DOI ScienceOn |
4 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. DOI ScienceOn |
5 | Lee SK, Park WJ, Kim W, Kang MH, Jeon MJ, Paik SW, Han JW. 2010. Analysis of the drying characteristics of Lycii fructus with drying plates. J Biosystems Eng 35: 250-256. DOI |
6 | Shin KH, Lee SH, Cho DH, Park CH. 1998. Analysis of vitamins and general components in the leaves of Chwinamul. Korean J Plant Res 11: 163-167. 과학기술학회마을 |
7 | Chung TY, Eiserich JP, Shibamoto T. 1993. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thumb). J Agric Food Chem 41: 1693-1697. DOI ScienceOn |
8 | Ning X, Han C, Cho S, Lee J, Yoon S. 2013. Far-infrared drying characteristics and quality assessment of Ligularia fischeri. Food Sci Biotechnol 22(S): 281-288. DOI |
9 | Westerman PW, White GM, Ross IJ. 1973. Relative humidity effect on the high-temperature drying of shelled corn. Trans ASAE 16: 1136-1139. DOI |
10 | Feng H, Tang J. 1998. Microwave finish drying of diced apples in a spouted bed. J Food Sci 63: 679-683. |
11 | Choi YM, Jeong HS, Lee JS. 2007. Antioxidant activity of methanolic extracts from some grain consumed in Korea. Food Chem 103: 130-138. DOI ScienceOn |
12 | Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964. DOI ScienceOn |
13 | Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. DOI ScienceOn |
14 | Li H. 2009. Drying and quality characteristics of agricultural and fishery products using far infrared rays. PhD Dissertation. Chungbuk National University, Cheongju, Korea. |
15 | Lee MK, Kim SH, Ham SS, Lee SY, Chung CK, Kang IJ, Oh DH. 2000. The effect of far infrared ray-vacuum drying on the quality changes of Pimpinella bracycarpa. J Korean Soc Food Sci Nutr 29: 561-567. 과학기술학회마을 |
16 | Kim SY, Jeong SM, Lee SC. 2004. Effect of far-infrared irradiation on the antioxidant activity and catechin of green tea. J Korean Soc Food Sci Nutr 33: 753-756. 과학기술학회마을 DOI |
17 | Yon KS, Kim MH, Han CS, Cho SC, Kang TH, Lee HC, Kim CB, Kim JK. 2004. Drying characteristics of oak mushroom using conveyer far infrared dryer - down draft air flow type -. J Biosystems Eng 29: 37-44. DOI ScienceOn |
18 | Kim CF, Li H, Han CS, Park JS, Lee HC, Cho SC. 2007. Drying characteristics of oak mushroom using stationary far-infrared dryer. J Biosystems Eng 32: 6-12. 과학기술학회마을 DOI |
19 | Shin KH, Lee SH, Cho DH, Park CH. 1998. Analysis of vitamins and general components in the leaves of Chwinamul. Korean J Plant Res 11: 163-167. 과학기술학회마을 |
20 | Cho DH, Shin SE, Heo K, Yu CY. 1998. Study on matter production and photosynthetic characteristics in wild vegetable. Korean J Plant Res 11: 307-314. |
21 | Altan A, Maskan M. 2005. Microwave assisted drying of short-cut (ditalini) macaroni: drying characteristics and effect of drying processes on starch properties. Food Res Int 38: 787-796. DOI ScienceOn |
22 | Ning XF, Han CS, Li H. 2012. A mathematical model for color changes in red pepper during far infrared drying. J Biosystems Eng 37: 327-334. 과학기술학회마을 DOI ScienceOn |
23 | Page GE. 1949. Factors influencing the maximum rates of air drying shelled corn in thin layers. MS Thesis. Purdue University, West Lafayette, IN, USA. |
24 | Bruce DM. 1985. Exposed-layer barley drying, three models fitted to new data up to 150°C. J Agric Eng Res 32: 337-348. DOI ScienceOn |
25 | Liu HY, Qiu NX, Ding HH, Yao RQ. 2008. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Res Int 41: 363-370. DOI ScienceOn |