Effect of drying temperature on electrical impedance characteristic of ginger slices

Muhamaruesa, Nur Hafiza Mr; Kamarudin, Khadijah Hilmun; Isa, M. I. N.; Salim, Nora Salina Md

doi:10.31545/intagr/120429

Cited by 1 publication

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“…In 2019, the total world production of ginger reached 4.08 million tonnes, with the majority of the production coming from India (2). Fresh ginger is reported to have a high-water content which is around 90% (3)(4)(5). Water provides conditions for microorganisms to grow and multiply, which causes the deterioration of food products and thus contributes to food wastage.…”

Section: Introductionmentioning

confidence: 99%

Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

et al. 2022

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Ginger has a high moisture content, which makes it highly susceptible to spoilage. Therefore, the shelf life can be extended through drying. In the drying process, osmotic dehydration is applied as pre-treatment due to its simple operation and energy-saving process for removing moisture from food. However, large solute gain during the osmotic dehydration has become the major challenge of this process as it has a negative impact on the final product. The edible coating is the key step to circumventing this issue. Alginate is a potential candidate for the coating material to enhance the mass transfer kinetics of the osmotic dehydration process. This study investigated the surface modification of ginger slices caused by the cross-linker calcium chloride and plasticizer glycerol on alginate coating using a Scanning Electron Microscope. Furthermore, the kinetics of water loss and solute gain were evaluated and modelling aspects were conducted. It was observed that the surface roughness of ginger coated with a combination of alginate, glycerol and calcium ions has reduced. This facilitated the mass transfer process, which was observed to have a high water loss and a lower solute gain. The Peleg model presented the best fitting model of mass transfer kinetics during osmotic dehydration of ginger slices. From this work, it can be deduced that alginate-based coating can be a promising pre-treatment step in the osmotic dehydration process.

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Section: Introductionmentioning

confidence: 99%