02256nam a22003137a 4500 OSt 20261007102243.0 261007b |||||||| |||| 00| 0 eng d 1738-1266 DSSC Gong, Yuan Juan 13691 Journal of Biosystems Engineering 13657 Drying ginseng slices using a combination of microwave and far-infrared drying techniques / Yuan Juan Gong, Ying Sui, Chung Su Han, Xiao Feng Ning Korean : The Korean Society for Agricultural Machinery, 2016. pp. 34-42 text unmediated volume 41(1), 34-42 1738-1266 This study was performed to improve the drying quality and drying rate of ginseng slices by combining microwave and far-infrared drying techniques. Methods: Based on single-factor experiments and analyses, a quadratic regression orthogonal rotation combination design was adopted to study the effects of the moisture content at the conversion point between the microwave and far-infrared techniques, the ginseng slice thickness and the far-infrared drying temperature on the chip drying time, the surface color difference value, the nutritional composition and the surface shrinkage rate index. Results: Compared to the far-infrared drying alone, the combined microwave and far-infrared drying resulted in an increase in the saponin content of the ginseng slices and reductions in the drying time, surface color difference, and shrinkage rate. Conclusions: We established a mathematical model of the relationships between the surface shrinkage rate index and the experimental factors using the multi-objective nonlinear optimization method to determine the optimal parameter combination, which was confirmed to be the following: microwave and far-infrared moisture contents of 65%, a ginseng slice thickness of 1 mm, and a far-infrared drying temperature of 54 C. Combined process 13692 drying characteristics 13693 Far-infrared 13694 Ginseng 13695 Microwave 13696 Sui, Ying 13697 Ning, Xiao Feng 13698 ddc PINDEX 10428 10428 0 0 ddc 0 0 Per SPMT-CAS SPMT-CAS PER 2026-10-07 0 2026-10-07 10:22:52 2026-10-07 PINDEX