Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components

백삼의 건조와 가용성 성분 추출에 미치는 pulsed electric fields(PEF)의 효과

  • Received : 2012.06.28
  • Accepted : 2012.09.20
  • Published : 2012.12.31
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Abstract

This study was designed to investigate the effect of pulsed electric fields on the drying of ginseng and extraction of dried ginseng to reduce energy-consumption. Fresh ginseng was treated in a PEF system of 1 and 2 kV/cm electric field strength, 25 and 200 Hz of frequency, $30{\mu}s$ of pulse width and pulse number of 175. The samples were subsequently dried for 26 h at $55{\pm}1^{\circ}C$, and the characteristic of hot-water extraction on dried ginseng was investigated. The ginseng pretreated with an intensity of 2 kV/cm (200 Hz, n=175) resulted in a reduction of approximately 38% for drying time. The influence of PEF treatment on the water extraction of dried ginseng at $95{\pm}1^{\circ}C$ was also investigated. The application of an electric field intensity of 2 kV/cm (25 and 200 Hz, n=175) increased soluble solid content, significantly reducing sugar content and free sugar content of the extract compared to non-PEF-treated samples.

식품의 가공공정에서 투입되는 에너지의 절감을 위한 방안으로 대표적이 농산물 건조제품인 인삼의 건조과정에서 PEF를 처리함으로써 건조효율에 미치는 영향과 PEF를 처리하여 건조한 인삼인 백삼의 열수 추출과정에서의 추출효율에 미치는 영향을 분석하였다. 4년근 수삼을 2 kV/cm, 200 Hz, 7초의 조건으로 PEF를 처리하여 $55{\pm}1^{\circ}C$에서 건조한 결과 건조시간을 약 38% 단축시킬 수 있는 결과를 얻었다. 건조한 백삼을 $95{\pm}1^{\circ}C$로 추출한 결과 무처리에 비해 2 kV/cm, 25 Hz, 7초간 PEF 처리한 건조 백삼, 2 kV/cm, 200 Hz, 7초간 PEF 처리하여 건조한 백삼의 열수 추출물의 고형분 함량, 환원당 함량, 유리당 함량 등에서는 유의적인 차이를 나타내었으나 당도와 진세노사이드 함량에서는 부분적인 유의적 차이만을 나타내었다. 이러한 결과를 감안할 때 수삼에 PEF를 처리함으로써 건조시간을 효과적으로 단축시킬 수 있고 추출시에도 가용성 고형분의 추출시간을 단축할 수 있는 유용한 수단이 될 수 있을 것으로 판단된다.

Keywords

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