Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying

Zeng, Shiyu; Wang, Bo; Lv, Weiqiao; Wu, Yiran

doi:10.1016/j.foodchem.2022.134741

Cited by 33 publications

(19 citation statements)

References 40 publications

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“…Zeng et al. (2023) also found that the water solubility of ginger powders remained without different microwave hot‐air rolling drying conditions. WAI is the parameter used to determine the water absorption capacity by the starch component after dehydration, related to the gelatinization degree of starch.…”

Section: Resultsmentioning

confidence: 96%

“…The WSI values ranged from 56.61 ± 5.48% to 63.06 ± 2.94%, indicating the dried C. officinalis had high water solubility but was unaffected by the VSPB pretreatment. Zeng et al (2023) also found that the water solubility of ginger powders remained without different microwave hot-air rolling drying conditions. WAI is the parameter used to determine the water absorption capacity by the starch component after dehydration, related to the gelatinization degree of starch.…”

Section: Effect Of Vspb Pretreatments On Physical Properties Of C Off...mentioning

confidence: 88%

“…According to the method of Zeng et al. (2023) with appropriate modifications, the water solubility index (WSI) and water absorption index (WAI) were determined as follows. The C. officinalis sample and deionized water were mixed and agitated for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…According to the method of Zeng et al (2023) with appropriate modifications, the water solubility index (WSI) and water absorption index (WAI) were determined as follows.…”

Section: Water Solubility Index and Water Absorption Indexmentioning

confidence: 99%

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Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Zhang,

Ha,

Chen

et al. 2023

Journal of Food Science

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Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved.

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Section: Resultsmentioning

confidence: 96%

Section: Effect Of Vspb Pretreatments On Physical Properties Of C Off...mentioning

confidence: 88%

Section: Methodsmentioning

confidence: 99%

“…According to the method of Zeng et al (2023) with appropriate modifications, the water solubility index (WSI) and water absorption index (WAI) were determined as follows.…”

Section: Water Solubility Index and Water Absorption Indexmentioning

confidence: 99%

See 2 more Smart Citations

Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Zhang,

Ha,

Chen

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

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“…Commonly used to treat wind cold, spleen and stomach cold, stomach cold vomiting, lung cold cough, fish and crab poison (Amponsah et al 2022). Ginger contains a variety of bioactive substances, including gingerol, zingerone ginger oil, active polysaccharides and glycoproteins (Zeng et al 2023a). However, due to the relatively high moisture in ginger, it is easily affected by environmental factors during storage and thus rotting.…”

mentioning

confidence: 99%

Effect of direct-contact ultrasonic-infrared combined drying on the drying characteristics and quality of ginger

Feng,

Zhang,

Guo

et al. 2023

Preprint

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In this study, direct-contact ultrasonic-infrared combined drying method was used to dry the ginger, including the water loss process, color difference, water migration law, gingerol content, volatile components and antioxidant activity of ginger under different ultrasonic frequencies, drying temperatures and slice thicknesses. The results of low field nuclear magnetic resonance (LF-NMR) and gas phase ion migration chromatography (GC-IMS) analysis showed that compared with single infrared drying, ultrasonic combined with infrared drying accelerated the free water migration rate, shortened the drying time (from 280 min to 160 min), and reduced the loss of gingerol and volatile components in ginger. After ultrasonic intervention, the natural active ingredients and antioxidant activity of the samples were significantly increased (p < 0.05). The results of weighted comprehensive scoring showed that the infrared temperature of 50 °C and the ultrasonic frequency of 21 KHz were the optimal parameters for the direct-contact ultrasound-infrared combined drying of ginger slices, and the overall quality of ginger slices was the best under these conditions. This drying technology has certain reference significance for the drying process of ginger slices.

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Appearance, Microstructure, and Bioactive Components of Bletilla striata Tuber as Affected by Different Drying Methods

Li,

Zhang,

et al. 2024

Food Bioprocess Technol

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Bletilla striata tuber is widely used as healthy food and herbal medicine for its hemostasis, anti-ulcer, promoting wound healing, antibacterial and anti-in ammatory and immune regulation functions. Drying method will affect the qualities of B. striata tuber including appearance and more importantly the content of bioactive components, which play decisive roles of the medical and tonic functions. To investigate the effects of drying method on the qualities of B. striata tuber, samples were treated with ve drying methods containing hot-air drying (HD), infrared drying (ID), microwave drying (MD), vacuum drying (VD), and freeze drying (FD) in this study. After drying, samples were evaluated for their appearances, microstructures and the contents of bioactive components. Results showed that FD-dried samples kept most of the appearances and microstructures of fresh B. striata tuber. Samples treated with other methods were deformed and discolored to various degree. The contents of bioactive components containing B. striata polysaccharides (BSP), phenols and militarine were disproportionately in uenced by different drying methods, which had been discussed in detail in the article. The research results will provide useful suggestion for production, development and further research of B. striata.

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Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying

Cited by 33 publications

References 40 publications

Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Effect of direct-contact ultrasonic-infrared combined drying on the drying characteristics and quality of ginger

Appearance, Microstructure, and Bioactive Components of Bletilla striata Tuber as Affected by Different Drying Methods

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