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Absorption Characteristics of Puffed Red Ginseng Lateral Root, Red Ginseng Main Root and White Ginseng Lateral Root Powder  

Kim, Sang-Tae (Department of Food Science & Technology, Kyungpook National University)
Youn, Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu)
Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.1, 2008 , pp. 30-36 More about this Journal
Abstract
In this study, raw ginseng produced by different method; was puffed and the absorption characteristics of the puffed ginseng powders were investigated Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15 % moisture were puffed at a pressure of $7kg_f/cm^2$. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by 1he BET equation was 0.034-0.045g $H_2O/g$ solid. The $R^2$ parameter of 1he BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, 1he Kuhn model was 1he best fit for puffed ginseng powders, giving 1he lowest prediction deviation of 2.83-8.65% The prediction model equation for water activity included 1he variable of time, water activity (RH/l00) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.
Keywords
puffing; absorption; ginseng powder; isotherm;
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Times Cited By KSCI : 5  (Citation Analysis)
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