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Development of a Ginseng Surface Washing System  

Lee, Hyun-Seok (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 541-548 More about this Journal
Abstract
We developed a surface washing system for ginseng. The washing system was developed using different treatments and conditions and characterized in terms of product hardness, weight loss, and change in temperature and color. Optimal results were obtained using a surface washing system involving a washing conveyor speed of 1.0 L/min, a water pressure of $35\;kg/cm^2$, a washing nozzle angle of $40^{\circ}$, a washing height of 5 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of $30-33^{\circ}C$. A surface washing system using a washing conveyor speed of0.8 L/min, a water pressure of $40\;kg/cm^2$, a washing nozzle angle of $40^{\circ}$, a washing height of 3 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of $30-33^{\circ}C$ resulted in ginseng that was stained yellow.
Keywords
Ginseng; Surface washing system; Washing conveyor speed; Water pressure; Washing nozzle angle;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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