Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (<i>Zingiber officinale</i> Roscoe)

Sun, Qiaolan; Chen, Li; Okonkwo, Clinton E.; Tang, Yuxin

doi:10.1111/1750-3841.16264

Cited by 6 publications

(7 citation statements)

References 42 publications

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“…From Table 4, the initial value of TPC of fresh BG was significantly higher than that of dried BG extracts, implying that some of phenolic compounds in BG had been degraded after the dehydration process. Similar trends of TPC for fresh and dried gingers were reported by Sun et al (2022) and Osae et al (2020). According to Ren et al (2021), longer dehydration time may result in lower TPC in dried sample, hence this explains the lower TPC outcome observed for FD ginger in this finding, as it requires longer period of time to remove the MC.…”

Section: Resultssupporting

confidence: 88%

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Subramaniam

Azman

Mudalip

et al. 2022

J Food Process Engineering

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This study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6-gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thinlayer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli-Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6-gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6-gingerol compound in the Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF/MS) analysis.Thus, the SFBD approach proved to be a feasible method for drying ginger. Practical applicationsGinger is considered to be highly perishable foods due to their high moisture content.The most common process for keeping shelf-stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years.The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time.

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Section: Resultssupporting

confidence: 88%

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Subramaniam

Azman

Mudalip

et al. 2022

J Food Process Engineering

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“…Compared to intermediated-wave infrared drying, CIR showed a small color change, stronger flavor, a higher enzyme activation potential, higher biological activity reservations under 60 • C and poor rehydration ability. Similar conclusions were found by Gu et al (2022) and Sun et al (2022). Therefore, for commercial industrial drying, CIR is an efficient drying method that reduces economic costs and produces high-quality dried products.…”

Section: Application Of Catalytic Infrared Technology In the Drying O...supporting

confidence: 82%

“…(2022) and Sun et al. (2022). Therefore, for commercial industrial drying, CIR is an efficient drying method that reduces economic costs and produces high‐quality dried products.…”

Section: Catalytic Infrared Drying Technology and Applicationmentioning

confidence: 95%

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

Bei,

Yu,

et al. 2023

Journal of Food Science

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Drying is an important process for fruits and vegetables, which requires a lot of heat and the heat sources are mainly coal, electricity, natural gas, and solar energy. Most of the heat is usually wasted due to the long drying process and poor transfer efficiency. The use of coal also pollutes the environment. The national electricity curtailment policy regulates the drying industry. Therefore, the fruits and vegetables drying industry is facing new challenges due to its own development needs and external factors. Catalytic infrared drying (CIR) technology brings solutions to these problems. Compared with other drying technologies, CIR has a high drying efficiency and can effectively reduce the use of electric energy, avoid waste, and minimize pollution of water. However, improper processing conditions still cause quality deficits such as severe browning, and the drying is difficult due to weak infrared penetration. Although CIR has shortcomings, it is still expected to establish an energy‐saving and efficient fruit and vegetable drying system.

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“…In this case, the ratio of liquid to the product was chosen as 10 to 1. RR of dried saffron petals is obtained from Equation (17) (Sun et al, 2022):

RR = \frac{W_{r -} W_{normald}}{W_{d}}

where RR is the rehydration ratio; W r is the sample weight after RR (g); and W d is the dry sample weight (g).…”

Section: Methodsmentioning

confidence: 99%

“…In this case, the ratio of liquid to the product was chosen as 10 to 1. RR of dried saffron petals is obtained from Equation ( 17) (Sun et al, 2022):…”

Section: Rehydration Ratiomentioning

confidence: 99%

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron petals was investigated. Drying of saffron petals was done under three level temperature 40, 50, and 60 C and distance from IR lamps 10, 14, and 20 cm and the main physical and thermal properties were measured. The highest value effective moisture diffusion (D eff ) was evaluated for IR-dried samples at 60 C and 10 cm with 5.57 Â 10 À7 m 2 /s. The lowest value of color changes is related to the sample dried at 40 C at a distance of 20 cm with a color change of 11.99 in the IR dryer. Increasing the drying temperature reduced the drying time and energy consumption and increased the drying rate and D eff . Also, the results showed that Midilli model was selected as the best model for drying saffron petals with an IR and hot air dryer. Practical ApplicationsDue to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically. Theoretical research, with the help of mathematical modeling and numerical simulation, provides a powerful and fast tool for analyzing the process of mass and heat transfer under natural drying conditions. Careful study of the drying kinetics of the product, evaluation of parameters affecting the physical quality properties, and the concomitant and reciprocal effects of these parameters is necessary. It can be used in the drying industry of medicinal plants.

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Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe)

Cited by 6 publications

References 42 publications

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

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