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KMID : 0380620120440060704
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.704 ~ p.710
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Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components
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Lim Jeong-Ho
Shim Jae-Min
Lee Dong-Un
Kim Young-Ho
Park Ki-Jai
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Abstract
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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 μs of pulse width and pulse number of 175. The samples were subsequently dried for 26 h at 55±1oC, 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±1oC 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.
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KEYWORD
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pulsed electric field, drying, ginseng, extraction, energy saving
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