Optimum drying conditions for ginger (Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality

文献类型： 外文期刊

第一作者： Chen, Kaikang

作者： Chen, Kaikang;Zheng, Yongjun;Chen, Kaikang;Yuan, Yanwei;Zhao, Bo;Kaveh, Mohammad;Beigi, Mohsen;Torki, Mehdi

作者机构：

关键词： Sonication; Ginger; Energy consumption; Quality attributes; Solid-phase microextraction; Optimized drying

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： The effect of ultrasonic pre-treatment on moisture removal characteristics of ginger in a convective dryer was investigated. The slabs were dried by practicing sonication durations of 0, 15 and 30 min at different levels of the air temperature and velocity. Following increasing the sonication duration and air temperature, required time and energy to dehydrate the samples were decreased. The pre-treatment played important role in improving rehydration capability and surface color retention in the dried gingers. Content of the main volatile component (alpha-Zingiberene) was not influenced by the sonication. Mean values for the phenolic contents and antioxidant activity at sonication duration of 0, 15 and 30 min were determined to be 18.93, 18.15 and 17.49 GAE/g dry matter and 83.57, 78.33 and 74.58 %, respectively. The desired values for the temperature, velocity and sonication duration were revealed to be about 66 degrees C, 3 m/s and 20 min, respectively.

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