Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components
2012
Lim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Shim, J.M., Korea Food Research Institute, Seongnam, Republic of Korea | Lee, D.U., Chung-Ang University, Anseong, Republic of Korea | Kim, Y.H., Korea Food Research Institute, Seongnam, Republic of Korea | Park, K.J., Korea Food Research Institute, Seongnam, Republic of Korea
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±1℃, 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±1℃ 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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