Optimum drying conditions for ginger (Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality

Abstract
The effect of ultrasonic pre-treatment on moisture removal characteristics of ginger in a convective dryer was investigated. The slabs were dried by practicing sonication durations of 0, 15 and 30 min at different levels of the air temperature and velocity. Following increasing the sonication duration and air temperature, required time and energy to dehydrate the samples were decreased. The pre-treatment played important role in improving rehydration capability and surface color retention in the dried gingers. Content of the main volatile component (α-Zingiberene) was not influenced by the sonication. Mean values for the phenolic contents and antioxidant activity at sonication duration of 0, 15 and 30 min were determined to be 18.93, 18.15 and 17.49 GAE/g dry matter and 83.57, 78.33 and 74.58 %, respectively. The desired values for the temperature, velocity and sonication duration were revealed to be about 66 ◦C, 3 m/s and 20 min, respectively.

Author
Mohammad Kaveh

DOI
https://doi.org/10.1016/j.fochx.2023.100987

Publisher
Food Chemistry: X

ISSN
2590-1575

Publish Date: