Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger

Abstract

(Dnline) 2 Materials and methods 2.1. Drying equipment and procedure Fresh ginger samples used in the study were bought from a local bazaar in Bursa, a province of Turkey, then they were stored at 4 ± 0.5 °C up to the completion of the experiments.

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

“…de Jesus Junqueira, Corrêa, de Oliveira, Avelar, and Pio () reported a lower Δ E during MD of Cape gooseberry and further attributed the changes in total color to browning reactions. Izli and Polat () and Horuz and Maskan () confirmed similar behavior during the MD of pomegranate and mango slices, respectively. However, the FD‐ginger slices having the highest color change may be ascribed to a higher concentration of pigment as a result of decrease in moisture during drying.…”

“…This may be attributed to that higher power levels of MD during drying of food products which caused an irreversible cell disruption and greater breakdown of the cell structure. This leads to loss of plant tissue integrity and produces an extreme structure of high shrinkage and distorted capillaries (Izli & Polat, ). Our results are consistent with the earlier study of Horuz et al () for dried tomato.…”

“…Nalawade et al () observed that the application of IR‐drying was more effective in the reduction of drying time during the dehydration of bitter gourd slices. Horuz et al () and Izli and Polat () established that the use of MD led to a decrease in the drying time of 46.4 and 57.14% during the drying of tomato and ginger, respectively. This could be due to the fact the heat source of the MD device advance at greater temperatures and hasten the moisture evaporation in the ginger slices during the drying process leading to shorter drying duration (Beigi, ).…”

“…It was observed in Table that the Page model best fitted the drying kinetics of the ginger slices with the lowest χ 2 , RMSE, and the highest R 2 compared with the other models (Weibull, Newton, first‐order). Page model has been established by many researchers as the most appropriate model to enhance the drying kinetics of various agricultural crops including pepper (Krzykowski et al, ), mushroom (Pei et al, ), white mulberry (Evin, ), and ginger (Izli & Polat, ).…”

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

“…However, inappropriate drying methods can lead to nutrition loss and microbial proliferation, ultimately lowering the raisin quality (Olivati et al, 2019) Hence, emerging novel food processing methods have aroused the attention of researchers. The methods involve incorporating techniques such as pressure, ultrasound, vacuum, microwave (Peña-Gonzalez et al, 2019;Shabbir et al, 2019), freeze and microwave (Li et al, 2020), high humidity and hot air (Bai et al, 2013), pulsed electric field (Nowacka et al, 2019), vibrating fluid (Meili et al, 2020), convective and microwave (Izli & Polat, 2019), and radio frequency-vacuum (Zhou et al, 2018) into the drying process. These novel drying techniques are designed to achieve cost-effectiveness, operational simplicity, and energy efficiency.…”