Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinaleRoscoe)

“…The composition of the essential oils varies according to the region they are cultivated in and to the climate conditions [3][4][5][6][7]. Also, the various methods for drying ginger before oil extraction affect the ginger oil composition [8,9]. Besides their pleasant odors, essential oils are valuable products due to the bioactive properties they possess [10][11][12][13][14].…”

Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

“…Such loss decreases the sensory quality of the product. Ding et al (2012) evaluated the effect of four drying methods applied toginger volatiles and observed some losses in its appearance, as well as in the emergence of other substances. These authors concluded that drying through microwaves was the favorite method for losing volatility, followed by drying through hot air circulation (60 °C), vacuum drying, freeze-drying and hot air drying at 50-70 °C.…”

Impact of Infra-red drying temperature on total phenolic and flavonoid contents, on antioxidant and antibacterial activities of ginger (Zingiber officinale Roscoe).

“…Ding et al [49], have studied different drying method of ginger: air drying (AD), microwave drying (MD), vacuum drying (VD), and freezing drying (FD). Volatiles were extracted by gas chromatography-mass spectrometry.…”