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Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe)

文献类型： 外文期刊

作者： Zeng, Shiyu 1 ; Li, Bingzheng 2 ; Yang, Liling 3 ; Lv, Weiqiao 1 ; Xiao, Hongwei 1 ;

作者机构： 1.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

2.Guangxi Acad Sci, Guangxi Key Lab Adv Microwave Mfg Technol, Nanning 530007, Peoples R China

3.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

关键词： Drying-blanching; Microwave; Infrared; Ultra-structure; Phenolic compound; Volatile compound

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 475 卷

页码：

收录情况： SCI

摘要： In this study, various innovative dry-blanching methods (infrared, microwave, hot air, microwave-infrared, and microwave-hot air) were employed to process ginger prior to microwave-infrared coupled drying. The effects of dry-blanching on drying kinetics, moisture characteristics, ultrastructure, cell wall components, physicochemical properties, volatile compounds, and antioxidant activity of ginger were investigated. The study found that dryblanching led to the destruction of the cellular structure and promoted moisture migration and evaporation. Concurrently, the process induced the release of phenolic compounds, thereby enhancing antioxidant activity. Dry-blanching accelerated the drying process. Furthermore, enzyme activity was inactivated, and the browning value was reduced by 0.29-10.87 % following dry-blanching. Infrared dry-blanching increased volatile compounds by 30.31 %, resulting in the highest levels of terpenes and the best preservation of flavor components. This research can serve as a reference for developing new pretreatment methods in drying.

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