Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 1292-1300Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.033
Keywords
Intermittent microwave & convective drying; Volatiles; Antioxidant activity; Microstructure; Ginger
Funding
- Province Natural Science Fund of Guangdong [2014A030310208]
- Province Science and Technology Plan Projects of Guangdong [2013B020203001]
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Nowadays, food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently, many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to airdrying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MD) and intermittent microwave &convective drying (IM&CD). Quality attributes of the dried samples were compared in terms of volatile compounds, 6, 8, 10-gingerols, 6-shogaol, antioxidant activities and microstructure. Results showed that AD and IR were good drying methods to preserve volatiles. FD, IR and IM&CD led to higher retention of gingerols, TPC, TFC and better antioxidant activities. However, FD and IR had relative high energy consumption and drying time. Therefore, considering about the quality retention and energy consumption, IM&CD would be very promising for thermo sensitive material. (C) 2015 Elsevier Ltd. All rights reserved.
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