This study investigated quality change of ginseng depending on far-infrared (FIR) drying methods. The ginseng was cut into 2 mm slices and measured moisture content (MC), color, total polyphenol content (TPC), total flavonoid content (TFC) and DPPH radical scavenging activity (DPPH). The color values (L, a, and b) were decreased after far-infrared (FIR) drying. As increase in drying time, color was changed. Considering quality parameters including MC, TPC, TFC, and DPPH, the optimum condition for drying was set at 65℃ for 60 min. Furthermore, we compared color and functional compounds depending on drying process including FIR, freeze-, vacuum, and hot-air drying. The color values of ginseng were decreased when dried using vacuum and hot-air. While the color values of ginseng were increased after freeze drying. Comparison with another drying method, FIR drying presented the highest color difference. FIR and vacuum-dried ginseng indicate higher contents of TPC and TFC than freeze- and hot air-dried ginseng. And hot-air-dried ginseng present the highest DPPH when compared to another drying methods. On the other hand, freeze dried ginseng show the lowest TPC, TFC, and DPPH.

• 박종진(경북대학교 식품공학부) | Jongjin Park (Department of Food Science and Technology Kyungpook National University, Daegu 41566, Korea)
• 박대희(경북대학교 식품공학부) | Daehee Park (Department of Food Science and Technology Kyungpook National University, Daegu 41566, Korea)
• 이원영(식품생물산업연구소) | Wonyoung Lee (Food and Bio-industry Research Institute, Kyungpook National University, Daegu 41566, Korea) Corresponding author