Changes in the physicochemical properties of various herbs cultivated in Korea after microwave drying국내생산 허브의 마이크로웨이브 건조 후 이화학적 특성 변화 연구
- Other Titles
- 국내생산 허브의 마이크로웨이브 건조 후 이화학적 특성 변화 연구
- Authors
- 류재진; 최현욱; 박종대; 성정민; 서동호; 이병호
- Issue Date
- Feb-2021
- Publisher
- 한국식품과학회
- Keywords
- Keywords: microwave drying; continuous wave; pulse wave; physicochemical properties; herb drying
- Citation
- 한국식품과학회지, v.53, no.1, pp.99 - 103
- Journal Title
- 한국식품과학회지
- Volume
- 53
- Number
- 1
- Start Page
- 99
- End Page
- 103
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/80582
- DOI
- 10.9721/KJFST.2021.53.1.99
- ISSN
- 0367-6293
- Abstract
- The purpose of this study was to investigate how microwave drying, a method to minimize the scent and physicochemical changes of the final products, affects the quality characteristics of various herbs according to treatment intensity (pulse and continuous waves) and time. In the current study, different physicochemical qualities, such as weight change, moisture content, water activity, color, and microbial growth, of five different Korean herbs were analyzed after microwave drying. The results clearly showed that the pulse wave method was a more effective approach than the continuous wave method for maintaining the physicochemical properties of herbs. Furthermore, pulse wave drying lead to efficient microbial death in various herbs after a short time. Thus, microwave drying with a pulse wave can be applied to herb processing and packaging technology while minimizing the quality changes of herbs.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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