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Article: Predicting color kinetics during red Asian ginseng (Panax ginseng) preparation

TitlePredicting color kinetics during red Asian ginseng (Panax ginseng) preparation
Authors
Issue Date2000
PublisherGovi Verlag Pharmazeutischer Verlag GmbH. The Journal's web site is located at http://www.govi.de/pharmazie.htm
Citation
Pharmazie, 2000, v. 55 n. 4, p. 300-302 How to Cite?
AbstractA red Asian ginseng preparation was prepared as follows: fresh Asian ginseng (Panax ginseng) roots were first steamed for half an hour to several hours, and then the steamed roots were dried into died roots (red Asian ginseng, 10% moisture content, on a dry basis). During steaming, the color of ginseng (white) turned yellow and brown during subsequent steaming. Color is an important index for grading red Asian ginseng. In this study, the effects of drying time and temperature on the surface color formation (L, a/b) of the Asian ginseng, and the color formation (L, a/b) of the red Asian ginseng powder were investigated. The value of L decreased, while the value of a/b increased as drying proceeded; the value of L was slightly influenced by the drying temperature, but the value of a/b was markedly influenced. With respect to the color of the final product (red ginseng), the value of L was slightly influenced by steaming time and temperature, while the value of a/b was increased as steaming time and drying temperature increased. Based on the nth-order rate equation and Arrhenius equation, a kinetic model for describing these effects was established, and the results were satisfactorily fitting.
Persistent Identifierhttp://hdl.handle.net/10722/68502
ISSN
2015 Impact Factor: 1.264
2015 SCImago Journal Rankings: 0.428
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRen, Gen_HK
dc.contributor.authorZhang, XWen_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2010-09-06T06:05:10Z-
dc.date.available2010-09-06T06:05:10Z-
dc.date.issued2000en_HK
dc.identifier.citationPharmazie, 2000, v. 55 n. 4, p. 300-302en_HK
dc.identifier.issn0031-7144en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68502-
dc.description.abstractA red Asian ginseng preparation was prepared as follows: fresh Asian ginseng (Panax ginseng) roots were first steamed for half an hour to several hours, and then the steamed roots were dried into died roots (red Asian ginseng, 10% moisture content, on a dry basis). During steaming, the color of ginseng (white) turned yellow and brown during subsequent steaming. Color is an important index for grading red Asian ginseng. In this study, the effects of drying time and temperature on the surface color formation (L, a/b) of the Asian ginseng, and the color formation (L, a/b) of the red Asian ginseng powder were investigated. The value of L decreased, while the value of a/b increased as drying proceeded; the value of L was slightly influenced by the drying temperature, but the value of a/b was markedly influenced. With respect to the color of the final product (red ginseng), the value of L was slightly influenced by steaming time and temperature, while the value of a/b was increased as steaming time and drying temperature increased. Based on the nth-order rate equation and Arrhenius equation, a kinetic model for describing these effects was established, and the results were satisfactorily fitting.en_HK
dc.languageengen_HK
dc.publisherGovi Verlag Pharmazeutischer Verlag GmbH. The Journal's web site is located at http://www.govi.de/pharmazie.htmen_HK
dc.relation.ispartofPharmazieen_HK
dc.titlePredicting color kinetics during red Asian ginseng (Panax ginseng) preparationen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0031-7144&volume=55&issue=4&spage=300&epage=302&date=2000&atitle=Predicting+colour+kinetics+during+red+Asian+ginseng+(Panax+ginseng)+preparationen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.pmid10798245-
dc.identifier.scopuseid_2-s2.0-0034036708en_HK
dc.identifier.hkuros52920en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034036708&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue4en_HK
dc.identifier.spage300en_HK
dc.identifier.epage302en_HK
dc.identifier.isiWOS:000086541300009-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridRen, G=36681498500en_HK
dc.identifier.scopusauthoridZhang, XW=16044335800en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK

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