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Drying Ginseng Slices Using a Combination of Microwave and Far-Infrared Drying Techniques
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  • Journal title : Journal of Biosystems Engineering
  • Volume 41, Issue 1,  2016, pp.34-42
  • Publisher : Korean Society for Agricultural Machinery
  • DOI : 10.5307/JBE.2016.41.1.034
 Title & Authors
Drying Ginseng Slices Using a Combination of Microwave and Far-Infrared Drying Techniques
Gong, Yuan Juan; Sui, Ying; Han, Chung Su; Ning, Xiao Feng;
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 Abstract
Purpose: This study was performed to improve the drying quality and drying rate of ginseng slices by combining microwave and far-infrared drying techniques. Methods: Based on single-factor experiments and analyses, a quadratic regression orthogonal rotation combination design was adopted to study the effects of the moisture content at the conversion point between the microwave and far-infrared techniques, the ginseng slice thickness and the far-infrared drying temperature on the chip drying time, the surface color difference value, the nutritional composition and the surface shrinkage rate index. Results: Compared to the far-infrared drying alone, the combined microwave and far-infrared drying resulted in an increase in the saponin content of the ginseng slices and reductions in the drying time, surface color difference, and shrinkage rate. Conclusions: We established a mathematical model of the relationships between the surface shrinkage rate index and the experimental factors using the multi-objective nonlinear optimization method to determine the optimal parameter combination, which was confirmed to be the following: microwave and far-infrared moisture contents of 65%, a ginseng slice thickness of 1 mm, and a far-infrared drying temperature of .
 Keywords
Combined process;Drying characteristics;Far-infrared;Ginseng;Microwave;
 Language
English
 Cited by
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