Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. (15th March 2023)

• Record Type: Journal Article
• Authors: Zeng, Shiyu; Wang, Bo; Lv, Weiqiao; Wu, Yiran
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Ginger -- Microwave drying -- Hot air drying -- Physicochemical properties -- Volatile components -- Antioxidant capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134741
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Moisture loss and drying rate were accelerated by microwave hot air rolling drying. The physical properties of ginger were affected by microwave and hot air. Active components and antioxidant activity were affected by microwave and hot air. Volatile components and flavor of ginger were affected by microwave and hot air. Abstract: In this study, the effects of microwave power and hot air temperature on various physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD). The result showed that the increase of both two conditions significantly accelerated the drying. The increased microwave power from 0.6 to 0.9 W/g caused more damaged microstructure, facilitated the released starches, and improved the released bioactive compounds, leading an increased antioxidant activity. However, these compounds were degraded once it further increased to 1.2 W/g. The increased hot air temperature from 60 to 70 °C contributed to the retention of compounds while its further increase to 80 °C caused those degradations. Meanwhile, increased hot air temperature led to decreased relative crystallinity by promoting starch gelatinization. The aromatic profile could be tailored by altering microwave power and hot air temperature. This work aims to provide insights to future researchers on the development ginger products using the MHARD technique.