Drying characteristics and quality of taegeuk ginseng (Panax ginsengC.A. Meyer) using far-infrared rays

2012 ◽  
Vol 48 (3) ◽  
pp. 477-483 ◽  
Author(s):  
Xiaofeng Ning ◽  
Chungsu Han
Keyword(s):  
Far Infrared ◽  
Drying Characteristics ◽  
Infrared Rays

scholarly journals Drying characteristics and quality of red ginseng using far-infrared rays

2015 ◽  
Vol 39 (4) ◽  
pp. 371-375 ◽  
Author(s):  
Xiaofeng Ning ◽  
Junsoo Lee ◽  
Chungsu Han
Keyword(s):  
Far Infrared ◽  
Red Ginseng ◽  
Drying Characteristics ◽  
Infrared Rays

Drying characteristics and quality of Stevia rebaudiana leaves by far-infrared radiation

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110638
Author(s):  
Xiaopeng Huang ◽  
Wuqiang Li ◽  
Yongmei Wang ◽  
Fangxin Wan
Keyword(s):  
Infrared Radiation ◽  
Stevia Rebaudiana ◽  
Far Infrared ◽  
Drying Characteristics ◽  
Far Infrared Radiation

scholarly journals Far Infrared Rays Drying Characteristics of Tissue Cultured Mountain Ginseng Roots

2009 ◽  
Vol 34 (3) ◽  
pp. 175-182 ◽  
Author(s):  
H. Li ◽  
T.H. Kwang ◽  
X.F. Ning ◽  
S.C. Cho ◽  
C.S. Han
Keyword(s):  
Far Infrared ◽  
Drying Characteristics ◽  
Infrared Rays

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

2016 ◽  
Vol 96 (10) ◽  
pp. 3596-3603 ◽  
Author(s):  
Zhen-zhen Cao ◽  
Lin-yan Zhou ◽  
Jin-feng Bi ◽  
Jian-yong Yi ◽  
Qin-qin Chen ◽  
...  
Keyword(s):  
Comparative Study ◽  
Red Pepper ◽  
Capsicum Frutescens ◽  
Drying Characteristics
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