Quality change of sliced ginseng depending on different drying methods
نویسندگان
چکیده
منابع مشابه
Effect of Different Drying Methods on Saffron (Crocus Sativus L) Quality
The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). Four different dehydration methods were evaluated: Iranian traditional method (room temperature); dehy...
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Background & Aim: The genus Echinacea (family Asteraceae), commonly known as purple coneflower, is an important medicinal plant that has been used for centuries, customarily as a treatment for the common cold, coughs, bronchitis, upper respiratory infections, and some inflammatory conditions . The present study was carried out to evaluate the effect of six different methods of ...
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Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were meas...
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The differences in water absorption properties were investigated among three types of flat pastas (LT: pasta dried at low temperature 50°C for 20 hours ; HT: pasta dried at high temperature 70°C for 11 hours; VHT: pasta dried at very high temperature 85°C for 4 hours). Pastas were soaked at different temperatures and for different times in a thermostatic bath to investigate moisture distributio...
متن کاملMethods of drying beef and buffalo meat on meat quality
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2017
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2017.24.3.361