Journal
DRYING TECHNOLOGY
Volume 37, Issue 3, Pages 301-311Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2017.1423325
Keywords
Chinese ginger; microstructure; pulsed vacuum drying; rehydration; Weibull model
Categories
Funding
- National Key Research and Development Program of China [2017YFD0400905]
- Project in the National Science & Technology Pillar Program [2015BAD19B01]
Ask authors/readers for more resources
Effects of vacuum pressure duration (t-VPD of 5, 10, 15, and 20 min), ambient pressure duration (t-APD of 3, 5, 7, and 9 min), drying temperature (60, 65, 70, and 75 degrees C), and slice thickness (3, 5, 7, and 9 mm) on drying kinetics, rehydration ratio (RR), water holding capacity (WHC), and microstructure of Chinese ginger were investigated using a pulsed vacuum dryer. Various parameters affecting drying rate significantly of ginger slices except t-APD, and the shortest drying time of 300 min was obtained when the t-VPD, drying temperature, and slice thickness were 10 min, 70 degrees C, and 3 mm, respectively. Weibull model fitted the experimental results better (R-2 > 0.99) than first-order model. RR was increased with increasing of t-VPD while it was decreased with increasing of temperature, and a decreased trend of WHC was observed with increasing temperature or t-VPD. Microstructure observation indicated that increased t-VPD resulted in larger tunnel structure, and high temperature caused the formation of rigid structure, which well explained the changes of RR and WHC of dried ginger. The findings in current work contribute to good understanding of the pulsed vacuum drying behavior and quality of ginger.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available