팽화 홍미삼, 홍삼절편 및 백미삼 분말의 흡습특성
Absorption Characteristics of Puffed Red Ginseng Lateral Root, Red Ginseng Main Root and White Ginseng Lateral Root Powder
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초록
In this study, raw ginseng produced by different methods was puffed and the absorption characteristics of the puffed ginseng powders were investigated. Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15% moisture were puffed at a pressure of 7 kgf/cm2. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by the BET equation was 0.034-0.045 g H2O/g solid. The R2 parameter of the BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, the Kuhn model was the best fit for puffed ginseng powders, giving the lowest prediction deviation of 2.83-8.65%. The prediction model equation for water activity included the variable of time, water activity (RH/100) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.
Abstract
In this study, raw ginseng produced by different methods was puffed and the absorption characteristics of the puffed ginseng powders were investigated. Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15% moisture were puffed at a pressure of 7 kgf/cm2. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by the BET equation was 0.034-0.045 g H2O/g solid. The R2 parameter of the BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, the Kuhn model was the best fit for puffed ginseng powders, giving the lowest prediction deviation of 2.83-8.65%. The prediction model equation for water activity included the variable of time, water activity (RH/100) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.
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