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

Kaikang Chen; Yanwei Yuan; Bo Zhao; Mohammad Kaveh; Mohsen Beigi; Yongjun Zheng; Mehdi Torki

doi:10.1016/j.fochx.2023.100987

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

Food Chem X. 2023 Nov 10:20:100987. doi: 10.1016/j.fochx.2023.100987. eCollection 2023 Dec 30.

Authors

Kaikang Chen^{1

2}, Yanwei Yuan², Bo Zhao², Mohammad Kaveh³, Mohsen Beigi⁴, Yongjun Zheng¹, Mehdi Torki⁵

Affiliations

¹ College of Engineering, China Agricultural University, Beijing 100089, China.
² National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China.
³ Department of Petroleum Engineering, Collage of Engineering, Knowledge University, 44001 Erbil, Iraq.
⁴ Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran.
⁵ Department of Computer Engineering, Faculty of Electrical and Computer Engineering, Technical and Vocational University (TVU), Tehran, Iran.

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.

Keywords: Energy consumption; Ginger; Optimized drying; Quality attributes; Solid-phase microextraction; Sonication.