Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying br

In this study, the effects of microwave power and hot air temperature on various physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD). The result showed that the increase of both two conditions significantly accelerated the drying. The increased microwave power from 0.6 to 0.9 W/g caused more damaged microstructure, facilitated the released starches, and improved the released bioactive compounds, leading an increased antioxidant activity. However, these compounds were degraded once it further increased to 1.2 W/g. The increased hot air temperature from 60 to 70 degrees C contributed to the retention of compounds while its further increase to 80 degrees C caused those degradations. Meanwhile, increased hot air temperature led to decreased relative crystallinity by promoting starch gelatinization. The aromatic profile could be tailored by altering microwave power and hot air temperature. This work aims to provide insights to future researchers on the development ginger products using the MHARD technique.

Automated summary

This study investigates the effects of microwave power and hot air temperature on the drying process and quality of dried ginger. The results show that increasing both conditions can accelerate the drying process. An increase in microwave power from 0.6 to 0.9 W/g enhances the release of bioactive compounds, but further increase to 1.2 W/g degrades these compounds. Increasing the hot air temperature from 60 to 70 degrees C helps retain the compounds, but further increase to 80 degrees C leads to their degradation.