부산대학교 도서관

In this study microwave and far-infrared combinationdrying were conducted to investigate the effect ofmicrowave and far-infrared heating mode switching pointwater content (SW), ginseng slice thickness, and far-infrareddrying temperature on drying indicators (surfacecolour difference, ginsenosides content, and surfaceshrinkage rate) and drying efficiency (drying time) duringthe process of drying white ginseng slices. Regardingmicrowave drying, the microwave drying time cannotexceed 150 s, and the ginseng slice water content cannot beless 50%. For the combination drying, SW, far-infrareddrying temperature and slice thickness increased, the colourdifference and surface shrinkage rate first decreasedand then increased, and the content of ginsenosides firstincreased and then decreased. In addition, the combinationdrying showed faster drying rate, higher ginsenosidescontents value, colour difference (DE) value and lowersurface shrinkage rate than single far-infrared drying.