Abstract
Purpose
The aim of this study was to improve the drying quality and find the suitable drying model for the far-infrared drying of red ginseng slice.
Methods
The far-infrared drying tests on ginseng slice were conducted at two slice thickness of 2 and 4 mm and three drying temperatures of 50, 60, and 70 °C. The results were compared with the hot air drying method. The drying characteristics were analyzed based on factors such as drying rate, color changes, and elastic modulus. The Page, modified Wang and Singh, and logarithmic models were used to select the best model for far-infrared drying of red ginseng slices.
Results
The results revealed that increasing drying temperature and decreasing ginseng thickness caused a decrease in drying time. The color differences (ΔE) at 70 °C values were higher than 50 and 60 °C values. The highest elastic modulus (32.42 MPa) was observed at drying temperatures of 60 °C ginseng slice of 4 mm. The drying quality of far-infrared drying was better than that of hot air drying under the same drying condition. The Page model showed the highest R2 values and lowest RMSE values than the other models.
Conclusion
The quality of red ginseng slice can be improved by far-infrared drying. The Page model was the best model to fit adequately most of the drying conditions for the far-infrared drying of red ginseng slice.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Altan, A., & Maskan, M. (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Foodservice Research International, 38, 787–796. https://doi.org/10.1016/j.foodres.2005.02.006
Avhad, M., & Marchetti, J. (2016). Mathematical modelling of the drying kinetics of Hass avocado seeds. Industrial Crops and Products, 91, 76–87. https://doi.org/10.1016/j.indcrop.2016.06.035
Chen, L. M., Wang, R. M., Yan, Y., Yuan, Y. M., & Zhai, L. (2006). Mathematical model on thin-layer drying of pelleted corn seed. Transactions of the Chinese Society for Agricultural Machinery, 37, 54–58. https://doi.org/10.3969/j.issn.1000-1298.2006.06.014
Diamante, L. M., & Munro, P. A. (1993). Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Energy, 51, 271–276. https://doi.org/10.1016/0038-092X(93)90122-5
Ebru, K. A., Yasar, B., & Cengiz, Y. (2003). Thin layer drying of red pepper. Journal of Food Engineering, 59, 99–104. https://doi.org/10.1016/S0260-8774(02)00425-9
Elmizadeh, A., Shahedi, M., & Hamdami, N. (2018). Quality assessment of electrohydrodynamic and hot-air drying of quince slice. Industrial Crops and Products, 116, 35–40. https://doi.org/10.1016/j.indcrop.2018.02.048
Gálvez, A. V., Mondaca, R. L., Sáinz, C. B., Fito, P., & Andrés, A. (2008). Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Biosystems Engineering, 85, 42–50. https://doi.org/10.1016/j.jfoodeng.2007.06.032
Gong, Y. J., Sui, Y., Han, C. S., & Ning, X. F. (2016). Drying ginseng slices using a combination of microwave and far-infrared drying Techniques. Journal of Biosystems Engineering, 41, 34–42. https://doi.org/10.5307/JBE.2016.41.1.034
İbrahim, D. (2011). Experimental study on drying characteristics of pomegranate peels. Food Science and Biotechnology, 20, 965–970. https://doi.org/10.1007/s10068-011-0133-3
Ihns, R., Diamante, L. M., Savage, G. P., & Vanhanen, L. (2011). Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. International Journal of Food Science and Biotechnology, 46, 275–283. https://doi.org/10.1111/j.1365-2621.2010.02506.x
Kang, T. H., Hong, H. K., Jeon, H. Y., & Han, C. S. (2011). Drying characteristics of squids according to far infrared and heated air drying conditions. Journal of Biosystems Engineering, 36, 109–115. https://doi.org/10.5307/JBE.2011.36.2.109
Keneni, Y. G., Hvoslef-Eide, A. K., & Marchetti, J. M. (2019). Mathematical modelling of the drying kinetics of Jatropha curcas L. seeds. Industrial Crops and Products, 132, 12–20. https://doi.org/10.1016/j.indcrop.2019.02.012
Lee, S. K., Park, W. J., Kim, W., Kang, M. H., Jeon, M. J., Paik, S., & W., & Han, J. W. (2010). Analysis of the drying characteristics of Lycii fructus with drying plates. Journal of Biosystems Engineering, 35, 250–256. https://doi.org/10.5307/JBE.2010.35.4.250
Li, H. (2009). Drying and quality characteristics of agricultural and fishery products using far infrared rays. (PhD thesis), ChungBuk National University, Cheongju, South Korea. https://academic.naver.com/article.naver?doc_id=79783575
Li, H., Choi, Y. M., Yeon, K. S., & Han, C. S. (2007). Drying and antioxidant characteristics of the shiitake mushroom in a conveyer-type far-infrared dryer. Journal of the Korean Society of Food Science and Nutrition., 36, 250–254. https://doi.org/10.3746/jkfn.2007.36.2.250
Li, H., Kang, T. H., Ning, X. F., Cho, S. C., & Han, C. S. (2009). Far infrared rays drying characteristics of tissue cultured mountain ginseng roots. Journal of Biosystems Engineering, 34, 175–182. https://doi.org/10.5307/JBE.2009.34.3.175
Liu, Y. H., Miao, S. A., Wu, J. Y., Liu, J. X., Yu, H. C., & Duan, X. (2015). Drying characteristics and modeling of vacuum far-infrared radiation drying of flos lonicerae. Journal of Food Processing & Preservation, 39, 338–348. https://doi.org/10.1111/jfpp.12237
Mazandarani, Z., Aghajani, N., Garmakhany, A., Baniardalan, M., & Nouri, M. (2017). Mathematical modeling of thin layer drying of pomegranate (Punica granatum L.) arils: Various drying methods. Journal of Agricultural Science and Technology, 19, 1527–1537. https://www.researchgate.net/publication/321242839_Mathematical_Modeling_of_Thin_Layer_Drying_of_Pomegranate_Punica_granatum_L_Arils_Various_Drying_Methods
Ministry of Food and Drug Safety (MFDS). (2005). Food engineering. Moonyoung Press. https://dlps.nanet.go.kr/search/searchInnerList.do
Ning, X. F. (2012). Drying characteristics and quality of agricultural products using combined drying of microwave and far-infrared. (PhD thesis), ChungBuk National University, Cheongju, South Korea. https://dlps.nanet.go.kr/SearchDetailView.do?cn=KDMT1201265991&sysid=nhn
Ning, X. F., & Han, C. S. (2013). Drying characteristics and quality of taegeuk ginseng (Panax ginseng C.A. Meyer) using far-infrared rays. International Journal of Food Science and Technology, 48, 477–483. https://doi.org/10.1111/j.1365-2621.2012.03208.x
Ning, X. F., Lee, J. S., & Han, C. S. (2015). Drying characteristics and quality of red ginseng using far-infrared rays. Journal of Ginseng Research, 10, 371–375. https://doi.org/10.1016/j.jgr.2015.04.001
Ouyang, A. G., Hou, Z. G., Xiao, Y. H., & Cheng, M. J. (2019). Elastic modulus and Poisson’s ratio of pear fruit flesh based on compression experiment. Science Technology Engineering., 19, 82–87. https://doi.org/10.3969/j.issn.1671-1815.2019.05.012
Pornpimol, R., Sirithon, S., & Naret, M. (2012). Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.). International Journal of Food Science and Technology, 47, 603–612. https://doi.org/10.1111/j.1365-2621.2011.02883.x
Sacilik, K., & Elicin, A. K. (2006). The thin layer drying characteristics of organic apple slices. Journal of Food Engineering, 73, 281–289. https://doi.org/10.1515/cppm-2013-0035
Sakai, C., & Hanzawa, T. (1994). Application and advances in far infrared heating in Japan. Trends in Food Science and Technology, 5, 357–362. https://doi.org/10.1016/0924-2244(94)90213-5
Yang, S. J., Woo, K. S., Yoo, J. S., Kang, T. S., Noh, Y. H., Lee, J. S., & Jeong, H. S. (2006). Change of Korean ginseng components with high temperature and pressure treatment. Korean Journal of Food Science & Technology., 38, 521–525. https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200603042164242&dbt=NART
Zhang, M. Y., Zhou, Y., Zhang, G. Z., Liu, D. Z., Ke, H. B., Chen, H., & Fen, C. C. (2020). Mechanical properties of compression and shear of taro. Journal of Gansu Agricultural University, 55, 206–212. https://doi.org/10.13432/j.cnki.jgsau.2020.03.026
Acknowledgements
We are grateful to thank the Science Foundation for The Excellent Youth Scholars (LSNQN201913) and XingLiao talent plan project (XLYC2007043) of Liaoning Province Education Department of China.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interest.
Rights and permissions
About this article
Cite this article
Ning, X.F., Xu, J.T. & Jang, M.K. Drying Characteristics and Models of Red Ginseng Slice Using Far-Infrared Rays. J. Biosyst. Eng. 46, 346–352 (2021). https://doi.org/10.1007/s42853-021-00111-z
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s42853-021-00111-z