Influence of Drying Parameters and Methods of Fractionation in the Chemical Composition of Dehydrated Ginger (<i>Zingiber Officinale</i> Roscoe)
Cristian Jose Cristofel,
Cláudia Moreira Santa Catharina Weis,
Giovanna Camile Vaz Goncalves
et al.
Abstract:Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation methods: whole, sliced, and grated, and subjected to three other drying processes: oven with forced air circulation and renewal (CC) and without forced air circulation a… Show more
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