Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism

Journal article

Zeng, Shiyu, Wang, Bo, Zhao, Donglin and Lv, Weiqiao. (2023). Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism. Food Chemistry. 424, p. Article 136340. https://doi.org/10.1016/j.foodchem.2023.136340

Publication dates
Authors	Zeng, Shiyu, Wang, Bo, Zhao, Donglin and Lv, Weiqiao
Abstract	In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties. The mechanism of sample browning during drying was investigated. The results showed that increased infrared temperature and microwave power increased the drying rate and caused microstructure damage to the samples. At the same time, which caused the degradation of the active ingredients, promoted Maillard reaction between reducing sugar and amino acid, and caused the increase of 5-hydroxymethylfurfural, then the degree of browning increased. The AA reacted with amino acid to also caused browning. Antioxidant activity was significantly affected by AA and phenolics (r > 0.95). The quality and efficiency of drying can be effectively improved by MIVBD, and the browning can be reduced by controlling infrared temperature and microwave power.
Keywords	microwave drying; infrared drying; ginger; quality; microstructure; browning
Year	2023
Journal	Food Chemistry
Journal citation	424, p. Article 136340
Publisher	Elsevier Ltd
ISSN	0308-8146
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.foodchem.2023.136340
PubMed ID	37220685
Scopus EID	2-s2.0-85159649532
Page range	1-13
Funder	National Natural Science Foundation of China (NSFC)
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	17 May 2023
Publication process dates
Accepted	08 May 2023
Deposited	23 Jun 2023
Grant ID	31901823

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