Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

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dc.contributor.author Essilfie, G.
dc.contributor.author Osae, R.
dc.contributor.author Alolga, R.N.
dc.contributor.author Bonah, E.
dc.contributor.author Ma, H.
dc.contributor.author Zhou, C.
dc.date.accessioned 2020-03-12T15:39:34Z
dc.date.available 2020-03-12T15:39:34Z
dc.date.issued 2020-01
dc.identifier.citation Osae R, Essilfie G, Alolga RN, Bonah E, Ma H, Zhou C. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. J Food Process Eng. 2020;43:e13348. https://doi.org/10.1111/ jfpe.13348 en_US
dc.identifier.other DOI: 10.1111/jfpe.13348
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/35261
dc.description Research Article en_US
dc.description.abstract Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD), infrared drier (IR), and microwave drier (MD) at a temperature of 60 C. The influence of the drying techniques on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, ABTS (2,2-azino-bis-(3-ethylbenzothiazoline- 6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity), rehydration ratio (RR), color, enzyme inactivation (polyphenol oxidase, PPO and peroxidase, POD), energy consumption rate (ECR), microstructure, volatile compounds (aroma profile), and drying kinetics were assessed. The results showed that FD-ginger slices retained the highest antioxidant properties, ABTS (51.88 mgTE/g db), CUPRAC (95.51 mgTE/g db), DPPH (132.95 mgTE/g db), and FRAP (95.32 mgTE/g db), TPC (118.70 mg GAE/g db) and TFC (98.94 mg CE/g db), preserved microstructure and higher volatile compounds compared RHCD, IR, and MD. The RHCD-ginger slices attained the highest RR (3.6), lowest ECR (7.88 kWh/kg), lowest PPO (17%), and POD (22%) residual activity with preserved color properties than FD, IR, and MD. RHCD also enhanced the drying kinetics and lessened the drying time compared to FD, IR, and MD. Page model best fitted the experimental results of drying kinetics (R2 > 0.99). Practical application One of the world's most consumed and used spices is ginger and due to its high moisture content, drying is normally used for its preservation. Therefore, to attain dried ginger of better quality, an effective, safe, efficient drier that can preserve product quality and reduce processing time, as well as energy consumption, is required for commercial purposes as a poor selection can have an adverse effect on the product quality. The outcome of the current investigation will offer a better understanding of various drying techniques and also provide more information on the selection of the best drying technique for drying ginger. en_US
dc.description.sponsorship National Key Research and Development Program of China, Grant/Award Numbers: 2017YFD0400903-01, 2016YFD0400705-04, 2018YFD0700; Policy Guidance Program (Research Cooperation) of Jiangsu, Grant/ Award Number: BY2016072-03 en_US
dc.language.iso en en_US
dc.publisher Journal of Food Process Engineering en_US
dc.relation.ispartofseries 43;
dc.subject Ginger slices en_US
dc.subject Freeze drier (FD) en_US
dc.subject microwave drier (MD) en_US
dc.subject total phenolic content (TPC) en_US
dc.subject CUPRAC (Cupric ion reducing capacity) en_US
dc.title Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study en_US
dc.type Article en_US


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