Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

文献类型： 外文期刊

第一作者： An, Kejing

作者： An, Kejing;Wu, Jijun;Xu, Yujuan;Xiao, Gengsheng;Zhao, Dandan;Wang, Zhengfu;Zhao, Dandan;Wang, Zhengfu

作者机构：

关键词： Intermittent microwave & convective drying;Volatiles;Antioxidant activity;Microstructure;Ginger

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Nowadays, food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently, many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to airdrying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MD) and intermittent microwave &convective drying (IM&CD). Quality attributes of the dried samples were compared in terms of volatile compounds, 6, 8, 10-gingerols, 6-shogaol, antioxidant activities and microstructure. Results showed that AD and IR were good drying methods to preserve volatiles. FD, IR and IM&CD led to higher retention of gingerols, TPC, TFC and better antioxidant activities. However, FD and IR had relative high energy consumption and drying time. Therefore, considering about the quality retention and energy consumption, IM&CD would be very promising for thermo sensitive material. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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