Forced-air drying of ginseng roots: 2. Control strategy for three-stage drying process

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 369-373

  Davidson, Valerie J ^a   Li, Xiang ^a   Brown, Ralph B ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Drying; Ginseng; Image analysis

Indexed keywords

COLOR; DRYERS (EQUIPMENT); DRYING; EXTRACTION; HARVESTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMAGE ANALYSIS; MOISTURE; SHRINKAGE;

DIGITAL IMAGES; GINSENG;

FOOD PRODUCTS;

PANAX GINSENG;

EID: 1242331418     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.08.015     Document Type: Article

References (9)

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2. British Columbia Ministry of Agriculture, Food and Fisheries (1998). Ginseng dryer operation. Farm Mechanization Factsheet No. 280.380-1, p. 9.
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5. Li, X. (2002). Improved ginseng drying with three-stage temperature control. M.Sc. thesis, University of Guelph.
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9. Van Dalfsen, K. B., Bailey, W. G., & Guo, Y. P. (1995). Drying North American ginseng in British Columbia, Canada. In W. G. Bailey, C. Whitehead, J.T.A. Proctor, J.T.B. Kyle (Eds.), Proceedings of the international ginseng conference, Vancouver, Canada, 1994 (pp. 278-291).