Effect of Extrusion Temperature on Puffing of White and Red Ginseng

압출성형 온도가 백삼과 홍삼의 팽화에 미치는 영향

  • Kim, Bong-Su (Dept. of Food Science and Technology, and Herbal Resource Research Center, Kongju National University) ;
  • Ryu, Gi-Hyung (Dept. of Food Science and Technology, and Herbal Resource Research Center, Kongju National University)
  • 김봉수 (공주대학교 식품공학과 한약재연구센터) ;
  • 류기형 (공주대학교 식품공학과 한약재연구센터)
  • Published : 2005.08.01


The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.


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