Pulsed vacuum drying of Chinese ginger (<i>Zingiber officinale</i> Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

Wang, Jun; Bai, Tianyu; Wang, Dong; Fang, Xiao-Ming; Xue, Ling-Yang; Zhou, Zheng; Gao, Zhen-Jiang; Xiao, Hong‐Wei

doi:10.1080/07373937.2017.1423325

Cited by 68 publications

(75 citation statements)

References 42 publications

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“…The possible reasons for these difference are the exposure of cellular bound yellow pigmentation of the ginger sample to the cavitation effect of ultrasound. J. Wang et al () revealed that there was a significant variation in the total color change (Δ E ) of the US‐pretreated carrot sample. Similarly, Zou, Teng, Huang, Dai, and Wei () reported that there was a significant change in the total color difference (Δ E ) of the OD‐pretreated mango samples.…”

Section: Resultsmentioning

confidence: 99%

“…The major countries for ginger production include China, India, Japan, Indonesia, Australia, Nepal, Nigeria, and Thailand. Among this countries, India is the leading producer (6.55 × 10 5 tons) and consumer of ginger in the world (Wang et al, ). It is usually consumed as a whole delicacy and sometimes as medicine.…”

Section: Introductionmentioning

confidence: 99%

“…It is usually consumed as a whole delicacy and sometimes as medicine. Several researchers have reported that consumption of ginger helps in the treatment of headaches, migraine, sore throats, muscular aches, pains, indigestion, common cold, flu‐like symptoms, reducing blood pressure, and cholesterol level (George et al, ; Mesomo et al, ; Srinivasan, ) as well as menstrual pains (Wang et al, ). Ginger is also used in the pharmaceutical, food, and cosmetics industries owing to its’ high antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

“…Drying is an essential requirement needed for processing and preservation of ginger. It extends the storage life and decreases the cost of transportation and storage problems (Wang et al, ). Therefore, any pretreatment for ginger that retains the nutritional and functional compounds, reduces the moistures content, and preserves the quality of the crop is of significant importance.…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…The lower values of χ 2 and RMSE and the higher values of R 2 are chosen as the criteria for the goodness‐of‐fit. Three statistical parameters were calculated in Equations (6)–(8), respectively (Ju et al, ; Wang et al, ).

χ^{2} = \frac{\sum_{i = 1}^{N} {(M R_{exp, i} - M R_{pre, i})}^{2}}{N - n}

R^{2} = 1 - [\frac{\sum_{i = 1}^{N} {false(M R_{exp, i} - M R_{pre, i} false)}^{2}}{\sum_{i = 1}^{N} (M R_{exp, i} - \bar{M R_{pre, i}})^{2}}]

R M S E = {(][, \frac{1}{N} \sum_{i = 1}^{N} {false(M R_{exp, i} - M R_{pre, i} false)}^{2})}^{1 / 2}

…”

Section: Methodsmentioning

confidence: 99%

Vacuum impregnation and drying of iron‐fortified water chestnuts

Yang

et al. 2019

J Food Process Preserv

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Response surface methodology was used to optimize the processing conditions of iron‐fortified water chestnuts by vacuum impregnation (VI) technology. The results showed that the optimum conditions were achieved at a vacuum level of 51 kPa, vacuum time of 20 min, and restoration time of 9 min. Under optimal conditions, the vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively. Iron‐fortified water chestnuts were dried by vacuum drying, freeze‐drying, and hot air drying (AD). Five thin‐layer drying models were fitted during the hot AD of water chestnuts. The results indicated that the hot AD rates from vacuum impregnate samples were higher than that of atmospheric pressure samples and fresh water chestnuts samples. The Page model was suitable for the characterization of drying characteristics of water chestnut. The results of the scanning electron microscope showed that water chestnuts still maintained good microstructures after drying. Practical applications Iron is required for hemoglobin production in the cell precursors. Iron deficiency results in impaired erythropoiesis and iron‐deficient anemia. The iron deficiency is one of the major public nutrition problems that developing countries are facing. In this study, VI technology was used to replace conventional atmospheric pressure impregnation for iron enrichment of fruits and vegetables, which effectively improved the enhancement efficiency. This study can provide a reference for the development of functional food.

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A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Wang

et al. 2021

Food Science & Nutrition

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Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and this has been attributed to the long drying time in the traditional drying method. In this study, S. chinensis specimens were authenticated as the dry fruit of S. chinensis (Turcz.) Baill. S. chinensis were extracted twice with 8 L kg−1 (liquid to solid ratio) distilled water. The extracts were mixed and concentrated under reduced pressure to 1.24 g cm−3. Ultrasound‐assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency in drying S. chinensis extract powder and produce a higher quality product. The effects of drying temperature (70, 80, 90°C), ultrasonic power (40, 120, 200 W), and ultrasonic application time (4, 12, 20 min every 20 min) on the kinetics and quality of S. chinensis extract were investigated and compared with the conventional vacuum drying (CVD). It was shown that, with the increase in drying temperature, ultrasonic power, and time of UAVD, the drying time for S. chinensis extract to reach the equilibrium moisture decreased. The drying time was reduced by more than 25% when utilizing UAVD compared to the CVD method. The effective moisture diffusivity (Deff) values for CVD and UAVD were 3.48 × 10–9 m2·s–1 and 7.41 × 10–9 m2 s–1, respectively, at the drying temperature of 80°C, indicating an increase of 112.93%. It was also found that a Weibull distribution model was suitable for predicting the moisture content of S. chinensis extract (R2 > 0.95). Furthermore, the content of Schisandrol A in the extracts obtained from UAVD was 12.79% higher than that obtained using CVD at 90°C. This demonstrates that UAVD is an efficient drying technique for S. chinensis extract.

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Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

Cited by 68 publications

References 42 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Vacuum impregnation and drying of iron‐fortified water chestnuts

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

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