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KMID : 0380620210530010099
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.99 ~ p.103
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Changes in the physicochemical properties of various herbs cultivated in Korea after microwave drying
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Ryu Jae-Jin
Choi Hyun-Wook
Kum Jun-Seok
Park Jong-Dae
Sung Jung-Min
Seo Dong-Ho
Lee Byung-Hoo
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Abstract
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The purpose of this study was to investigate how microwave drying, a method to minimize the scent and physicochemical changes of the final products, affects the quality characteristics of various herbs according to treatment intensity (pulse and continuous waves) and time. In the current study, different physicochemical qualities, such as weight change, moisture content, water activity, color, and microbial growth, of five different Korean herbs were analyzed after microwave drying. The results clearly showed that the pulse wave method was a more effective approach than the continuous wave method for maintaining the physicochemical properties of herbs. Furthermore, pulse wave drying lead to efficient microbial death in various herbs after a short time. Thus, microwave drying with a pulse wave can be applied to herb processing and packaging technology while minimizing the quality changes of herbs.
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KEYWORD
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microwave drying, continuous wave, pulse wave, physicochemical properties, herb drying
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