1Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe)

作者： Sun, Qiaolan; Zhou, Cunshan; Chen, Li; Okonkwo, Clinton Emeka; Tang, Yuxin; SCI

机构： Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China; United Arab Emirates Univ UAEU, Coll Food & Agr, Dept Food Sci, Al Ain, U Arab Emirates; Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： cutting mode; drying; ginger; kinetics modeling; physicochemical properties; rehydration