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Effect of Die Temperature and Dimension on Extract Characteristics of Extruded White Ginseng

사출구 온도와 구조에 따른 압출성형 백삼의 추출 특성

  • 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 : 2005.04.01

Abstract

The objective of this study was to determine the effect of die temperature and dimension on extraction pattern, extract yield, and crude saponin content of extruded white ginseng. The extrusion variables were die temperature $(110\;and\;120^{\circ}C)$ and die dimension (3 holes with 1.0 mm, 2 holes with 2.0 mm, and 1 hole with 3.0 mm diameter). The browness and redness were indicator of active components in ginseng extract. Both were used to evaluate the effect of die temperature and die dimension on release pattern and release rate constant. Browness and redness of extract achieved its lowest value at die temperature $110^{\circ}C$ and 2 holes with 2.0 mm diameter, indicating the lowest extraction rate constant. Extract yield highly increased by extrusion treatment. Extract yield and crude saponin content were the highest at die temperature $120^{\circ}C$ and 1 hole with 3.0 mm diameter. In conclusion, extrusion process has contributed significantly in improvement of release rate of its active components.

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