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

Journal article

Zeng, Shiyu, Wang, Bo, Lv, Weiqiao and Wu, Yiran. (2023). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry. 404, p. Article 134741. https://doi.org/10.1016/j.foodchem.2022.134741
AuthorsZeng, Shiyu, Wang, Bo, Lv, Weiqiao and Wu, Yiran
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.

Keywordsginger; microwave drying; hot air drying; physicochemical properties; volatile components; antioxidant capacity
Year2023
JournalFood Chemistry
Journal citation404, p. Article 134741
PublisherElsevier Ltd
ISSN0308-8146
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2022.134741
PubMed ID36332585
Scopus EID2-s2.0-85142940280
Page range1-12
Publisher's version
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All rights reserved
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Controlled
Output statusPublished
Publication dates
Online30 Oct 2022
Publication process dates
Accepted23 Oct 2022
Deposited09 Mar 2023
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