Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Extracting Condition on Rheological Behaviors of Korean Red Ginseng Extract

Yoo, Byoung-Seung;Choi, Yun-Hee;Lee, Sang-Yoon

  • Published : 20030200
⟨ Previous Next ⟩

Abstract

Korean red ginseng extract samples with an equal total solid (65% TS) were prepared at different ethanol concentrations in the range of 0-90%. The rheological behaviors of ginseng extracts were evaluated in steady and dynamic shear as a function of ethanol concentration. Ginseng extracts prepared with ethanol (ethanol concentration: 30-90%) as solvent showed a very low shear-thinning flow behavior (n=0.902-0.958) with low consistency index$(K=0.59-2.14\;Pa{\cdot}s^n)$ and apparent viscosity $({\eta}_{a,100})\;at\;25^{\circ}C. $ Over the temperature range of $15-45^{\circ}C,$, the magnitudes of K and ${\eta}_{a,100}$ decreased with temperature. Magnitudes of K and ${\eta}_{a,100}$ from 70% ethanol were slightly higher than those from 50% and 90% ethanol. The apparent viscosity obeyed the Arrhenius temperature relationship; the activation energies for flow of ginseng extracts were in the range of 60.5-98.1 kJ/mol. Ginseng extracts displayed liquid-like behavior, with loss modulus (G") much greater than storage modulus (G'), showing the high dependence on frequency (${\omega}$). Magnitudes of G' from 70% ethanol were slightly higher than those from 50% and 90% ethanol.

Keywords

References

  1. Korean J. Ginseng Sci. v.20 Current status of processing and research trends in ginseng products Yang, J.W.
  2. Food Sci. Biotechnol. v.10 Rheological properties of ginseng extracts Yoo, B.
  3. Flow and functional models for rheological properties of fluid foods;Rheology of Fluid and Semisolid Foods Rao, M.A.;Rao, M.A.(ed.)
  4. Food Sci. Biotechnol. v.11 Effect of temperature on viscoelastic behaviors of Korean ginseng extract Yoo, B.
  5. Korean J. Ginseng Sci. v.9 Effect of extracting conditions on some factores affecting the sugar composition of red ginseng extract Sung, H.S.;Kim, N.M.;Park, M.H.;Yoon, S.K.
  6. Korean J. Ginseng Sci. v.9 Relationship between chemical components and their yields of red ginseng extract extracted by various extracting conditions Sung, H.S.;Yoon, S.K.;Kim, W.J.;Yang, C.B.
  7. Korean J. Ginseng Sci. v.9 Effect of the extracting condition on the crude fat and free fatty acids of red ginseng extract Sung, H.S.;Yoon, S.K.
  8. Korean J. Food Sci. Technol. v.18 Some physical properties of Korean red ginseng extract as affected by extracting conditions Sung, H.S.;Kim, N.M.;Kim, W.J.
  9. Carbohydrate chemistry for food scientists Whister, R.L.;BeMiller, J.N.
  10. Korean Agri. Chem. Biotech. v.38 Variation of effective constituents contents, physical properties and color intensities of extracts from white ginseng roots of different cultivating years Kim, D.C.;Chang, S.M.;Choi, J.
  11. Journal of Texture Studies v.13 no.3 Flow properties of l,ruava puree as a function of temperature and concentration Vitali, A.A.;Rao, M.A. https://doi.org/10.1111/j.1745-4603.1982.tb00884.x
  12. Journal of Texture Studies v.21 no.3 Flow properties of Babao puree and concentrates Castaldo, D.;Palmieri, L.;Voi, A.L.;Costabile, P. https://doi.org/10.1111/j.1745-4603.1990.tb00479.x
  13. Journal of Food Science v.49 no.3 Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration Vitali, A.A.;Rao, M.A. https://doi.org/10.1111/j.1365-2621.1984.tb13233.x
  14. Journal of Texture Studies v.31 no.3 Rheologcial behaviors of clarified mango juice concentrates Singh, N.I.;Eipeson, W.E. https://doi.org/10.1111/j.1745-4603.2000.tb00291.x
  15. Journal of Food Science v.54 no.3 Thermophysical properties of clarified apple juice as a function of concentration and temperature Constenla, D.T.;Lozano, J.E.;Crapiste, G.H. https://doi.org/10.1111/j.1365-2621.1989.tb04677.x
  16. Journal of Food Process Engineering v.24 no.4 Rheological properties and fluid dynamics of coffee extract Telis, V.R.N. https://doi.org/10.1111/j.1745-4530.2001.tb00541.x
  17. Journal of Texture Studies v.2 no.4 Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products Holdsworth, S.D. https://doi.org/10.1111/j.1745-4603.1971.tb00589.x
  18. Journal of Texture Studies v.23 no.4 Rheological behavior of tomato pastes in steady and dynamic shear Rao, M.A.;Cooley, H.J. https://doi.org/10.1111/j.1745-4603.1992.tb00031.x