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

Publication dates
Authors	Zeng, 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.
Keywords	ginger; microwave drying; hot air drying; physicochemical properties; volatile components; antioxidant capacity
Year	2023
Journal	Food Chemistry
Journal citation	404, p. Article 134741
Publisher	Elsevier Ltd
ISSN	0308-8146
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.foodchem.2022.134741
PubMed ID	36332585
Scopus EID	2-s2.0-85142940280
Page range	1-12
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	30 Oct 2022
Publication process dates
Accepted	23 Oct 2022
Deposited	09 Mar 2023

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