- 인삼(人蔘) 성분(成分) 추출(抽出)에 관(關)한 연구(硏究) - 제(第) 3 보(報) 확산도 측정에 의한 인삼 성분의 추출 메카니즘 -
- ㆍ 저자명
- 유승곤,김우식,유주현,Ryu. Seung-Kon,Kim. Woo-Sik,Yu. Ju-Hyun
- ㆍ 간행물명
- 한국식품과학회지
- ㆍ 권/호정보
- 1979년|11권 2호|pp.118-121 (4 pages)
- ㆍ 발행정보
- 한국식품과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
Under the experimental conditions of varying the thickness(2L cm) of ginseng disc and the bulk, concentration $(C_b.{;}%)$, the experimental results were well coincided with those of the model which was set up by using the inter disc diffusion with constant diffusivity. It was therefore convinced that the extraction rate is controlled by the diffusion rate of ginseng components through the disc. The relationship between the diffusivity$(D{;}cm^2/min)$ and the mean concentration (C %) of soluble ginseng components in the disc is as follows, $ln{frac{C-C_{b0}}{C_i-C_{b0}}}=ln{frac{8}{{pi}^2}-{frac{{pi}^2D}{4L^2}{ heta}$ where $C_i(%)$ is the initial concentration of soluble ginseng components and $ heta$ (min.) is the extraction time.