LAPSE:2024.1182
Published Article
LAPSE:2024.1182
Effect of Direct-Contact Ultrasonic and Far Infrared Combined Drying on the Drying Characteristics and Quality of Ginger
June 21, 2024
Abstract
In this study, the effects of ultrasonic power, drying temperature, and slice thickness on the drying rate, chromatism, water migration law, gingerol content, flavor, and antioxidant activity of ginger were investigated by using a direct-contact ultrasound and far infrared combined drying technology. The results showed that compared with single far infrared drying, direct-contact ultrasound and far infrared combined drying accelerated the free water migration rate of ginger (7.1~38.1%), shortened the drying time (from 280 min to 160 min), reduced the loss of volatile components in ginger, and significantly increased the antioxidant activity of ginger (p < 0.05). Furthermore, after ultrasound intervention, the gingerol content decreased in slices of 4 mm thickness (0.1226 ± 0.0189 mg/g to 0.1177 ± 0.0837 mg/g) but increased in slices of 6 mm thickness (0.1104 ± 0.0162 mg/g to 0.1268 ± 0.0112 mg/g). This drying technology has a certain reference significance for the drying process of ginger slices.
In this study, the effects of ultrasonic power, drying temperature, and slice thickness on the drying rate, chromatism, water migration law, gingerol content, flavor, and antioxidant activity of ginger were investigated by using a direct-contact ultrasound and far infrared combined drying technology. The results showed that compared with single far infrared drying, direct-contact ultrasound and far infrared combined drying accelerated the free water migration rate of ginger (7.1~38.1%), shortened the drying time (from 280 min to 160 min), reduced the loss of volatile components in ginger, and significantly increased the antioxidant activity of ginger (p < 0.05). Furthermore, after ultrasound intervention, the gingerol content decreased in slices of 4 mm thickness (0.1226 ± 0.0189 mg/g to 0.1177 ± 0.0837 mg/g) but increased in slices of 6 mm thickness (0.1104 ± 0.0162 mg/g to 0.1268 ± 0.0112 mg/g). This drying technology has a certain reference significance for the drying process of ginger slices.
Record ID
Keywords
direct-contact ultrasound, drying, flavor, ginger, infrared, quality
Suggested Citation
Feng Z, Zhang M, Guo L, Shao R, Wang X, Liu F. Effect of Direct-Contact Ultrasonic and Far Infrared Combined Drying on the Drying Characteristics and Quality of Ginger. (2024). LAPSE:2024.1182
Author Affiliations
Feng Z: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha
Zhang M: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha
Guo L: Resource Center of Chinese Materia Medica, State Key Laboratory Breeding Base of Dao-di Herbs, China Academy of Chinese Medical Sciences, Beijing 100700, China
Shao R: Ningbo Scientz Biotechnolody Co., Ltd., Ningbo 315100, China
Wang X: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha [ORCID]
Liu F: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha
Zhang M: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha
Guo L: Resource Center of Chinese Materia Medica, State Key Laboratory Breeding Base of Dao-di Herbs, China Academy of Chinese Medical Sciences, Beijing 100700, China
Shao R: Ningbo Scientz Biotechnolody Co., Ltd., Ningbo 315100, China
Wang X: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha [ORCID]
Liu F: Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pha
Journal Name
Processes
Volume
12
Issue
1
First Page
98
Year
2024
Publication Date
2024-01-01
ISSN
2227-9717
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Original Submission
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PII: pr12010098, Publication Type: Journal Article
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LAPSE:2024.1182
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https://doi.org/10.3390/pr12010098
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[v1] (Original Submission)
Jun 21, 2024
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Jun 21, 2024
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