Effect of Die Temperature and Dimension on Extract Characteristics of Extruded White Ginseng
2005
Kim, B.S. (Kongju National University, Kongju, Republic of Korea) | Ryu, G.H. (Kongju National University, Kongju, Republic of Korea), E-mail: [email protected]
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℃) 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.
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