30D-8 |
Thermal properties of Fresh ginseng(Panax ginseng C.A Meyer) |
E. S. LEE, K. S. Chang, G. H. Lee, and H. K. Jeoung. Dept. of Food Science & Technology, Chungnam National University, 220 Gung-Dong, Yuseong-Ku, Daejon, 305-764, South Korea Fresh ginseng(Panax ginseng C.A Meyer) has been known as a miraculous medicinal panacea for many kinds of diseases and a functional healthy food in Asia. Nowadays, red ginseng, which is obtained from thermal processing of fresh ginseng, has more intensively researched for physiological function by consumer demanding. Also, the thermal transfer properties during processing are mainly affected to make the value added red ginseng. The objective was to analyze the thermal properties, which contained thermal conductivity, thermal diffusivity, specific heat and bulk density. Four, five and six years old fresh ginseng roots were collected. Thermal conductivities (k) were measured by quick thermal conductivity(Model; QTM-500, Japan). Specific heat (Cp) and bulk density (r) were analyzed by general methods. And the thermal diffusivity (a) was calculated from the obtained values of thermal conductivity, specific heat and density. (a=k /r·Cp) Thermal conductivities were represented as 0.53977, 0.5203 and 0.47869 (W/m·K), and for 4, 5 and 6 years old ginseng, respectively. Specific heats were shown as 0.624, 0.677 and 0.751 (Kcal/kg·oC)for 4, 5 and 6 years old ginseng, respectively. Bulk densities were 0.808, 1.026 and 1.0920 (§¸/§©)for 4, 5 and 6 years old ginseng, respectively. Thermal diffusivity was calculated as 1.071, 0.925 and 0.872(§²/min) for 4, 5 and 6 years old ginseng, respectively. The values of specific heat and bulk density were increased and those of thermal conductivity and diffusivity were decreased by increasing cultivated years. This result indicated that the more energy for making red ginseng is needed the more cultivated year.
Session 30D, Food Engineering: Physical and chemical properties
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