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Article: Drying of American ginseng (Panax quinquefolium) roots by microwave-hot air combination

TitleDrying of American ginseng (Panax quinquefolium) roots by microwave-hot air combination
Authors
Issue Date1998
PublisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jfoodeng
Citation
Journal Of Food Engineering, 1998, v. 35 n. 4, p. 433-443 How to Cite?
AbstractAmerican ginseng (Panax quinquefolium) roots were dried, respectively, with hot air and combined microwave-hot air methods in a modified experimental microwave oven. For hot air drying, the loading size, drying temperature and air flow rate were 100 g, 40°C and 60 l/min, respectively. For combined microwave-hot air drying, the additional microwave power of 60 W was used. Drying time to achieve the desired moisture level (10%) in the final product, and the colour of the product, were used to evaluate the combined microwave-hot air drying and the conventional hot air drying methods. Combined microwave-hot air drying resulted in a substantial decrease (28.7-55.2%) in the drying time and had little influence on the colour of the final product. © 1998 Elsevier Science Limited. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68566
ISSN
2015 Impact Factor: 3.199
2015 SCImago Journal Rankings: 1.500
References

 

DC FieldValueLanguage
dc.contributor.authorRen, Gen_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2010-09-06T06:05:44Z-
dc.date.available2010-09-06T06:05:44Z-
dc.date.issued1998en_HK
dc.identifier.citationJournal Of Food Engineering, 1998, v. 35 n. 4, p. 433-443en_HK
dc.identifier.issn0260-8774en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68566-
dc.description.abstractAmerican ginseng (Panax quinquefolium) roots were dried, respectively, with hot air and combined microwave-hot air methods in a modified experimental microwave oven. For hot air drying, the loading size, drying temperature and air flow rate were 100 g, 40°C and 60 l/min, respectively. For combined microwave-hot air drying, the additional microwave power of 60 W was used. Drying time to achieve the desired moisture level (10%) in the final product, and the colour of the product, were used to evaluate the combined microwave-hot air drying and the conventional hot air drying methods. Combined microwave-hot air drying resulted in a substantial decrease (28.7-55.2%) in the drying time and had little influence on the colour of the final product. © 1998 Elsevier Science Limited. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jfoodengen_HK
dc.relation.ispartofJournal of Food Engineeringen_HK
dc.rightsJournal of Food Engineering. Copyright © Elsevier Ltd.en_HK
dc.titleDrying of American ginseng (Panax quinquefolium) roots by microwave-hot air combinationen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0260-8774&volume=35&issue=4&spage=433&epage=443&date=1998&atitle=Drying+of+American+ginseng+(Panax+quinquefolium)+roots+by+microwave-hot+air+combinationen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0032010471en_HK
dc.identifier.hkuros35097en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032010471&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume35en_HK
dc.identifier.issue4en_HK
dc.identifier.spage433en_HK
dc.identifier.epage443en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridRen, G=36681498500en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK

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