Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

Wang, Liping; Zhang, Min; Fang, Zhongxiang; Xu, Baoguo

doi:10.1080/07373937.2014.949347

Cited by 32 publications

(10 citation statements)

References 28 publications

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“…The outcome from this work revealed a positive impact in respect of TPC and TFC of the ginger (i.e., enhanced TPC and TFC). Our findings are in agreement with the previous study of Wang, Zhang, Fang, and Xu () and An et al (), who reported that IR‐dried mushroom and ginger retained a greater percentage of the TPC and TFC.…”

Section: Resultssupporting

confidence: 94%

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

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Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD), infrared drier (IR), and microwave drier (MD) at a temperature of 60 C. The influence of the drying techniques on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity), rehydration ratio (RR), color, enzyme inactivation (polyphenol oxidase, PPO and peroxidase, POD), energy consumption rate (ECR), microstructure, volatile compounds (aroma profile), and drying kinetics were assessed. The results showed that FD-ginger slices retained the highest antioxidant properties, ABTS (51.88 mgTE/g db), CUPRAC (95.51 mgTE/g db), DPPH (132.95 mgTE/g db), and FRAP (95.32 mgTE/g db), TPC (118.70 mg GAE/g db) and TFC (98.94 mg CE/g db), preserved microstructure and higher volatile compounds compared RHCD, IR, and MD. The RHCD-ginger slices attained the highest RR (3.6), lowest ECR (7.88 kWh/kg), lowest PPO (17%), and POD (22%) residual activity with preserved color properties than FD, IR, and MD. RHCD also enhanced the drying kinetics and lessened the drying time compared to FD, IR, and MD. Page model best fitted the experimental results of drying kinetics (R 2 > 0.99). Practical applicationOne of the world's most consumed and used spices is ginger and due to its high moisture content, drying is normally used for its preservation. Therefore, to attain dried ginger of better quality, an effective, safe, efficient drier that can preserve product quality and reduce processing time, as well as energy consumption, is required for commercial purposes as a poor selection can have an adverse effect on the product quality. The outcome of the current investigation will offer a better understanding of various drying techniques and also provide more information on the selection of the best drying technique for drying ginger.

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Section: Resultssupporting

confidence: 94%

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

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“…The results of this research showed a positive effect on the TFC of dried ginger (i.e., improved TFC). Our findings are consistent with those ofWang et al (2014), who found that IR-dried mushrooms retained a higher percentage of TFC.It is worth noting that the FD samples conserved a greater quantity of the TFC than the PVD, MC-and IR-dried samples. This may be ascribed to the slow drying rate and minimal heat during the drying process which enhanced the preservation of the flavonoids.…”

supporting

confidence: 92%

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Osae

Apaliya

Kwaw

et al. 2021

J. Food Process. Preserv.

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This study sought to determine how different dehydration methods affect the quality of Ghanaian ginger. Slices of ginger rhizomes were subjected to freeze drying (FD), relative humidity convective drying (RHCD), infrared drying (IR), microwave drying (MC), and pulsed vacuum drying (PVD). The quality characteristics of the dried slices were assessed and compared based on their levels of selected gingerols or gingerol derivatives and their chromatic properties, antioxidant activities, and flavonoid content. Analysis of the chromatic properties of the dried samples revealed that the chroma value and hue angle values were highest for the samples subjected to FD (32.99, 88.13°) compared with those subjected to RHCD (28.90, 85.69°), IR (26.66, 83.79°), MC (24.36, 79.78°), and PVD (21.73, 78.96°). FD best preserved and retained the total flavonoid content (69.01 mg GAE/g db) and antioxidant activities evidenced by results of DPPH (124.53 mgTE/g db) and CUPRAC (90.71 mgTE/g db) determinations than the samples subjected to RHCD, IR, MC, and PVD. Finally, the cytotoxic and anti-inflammatory effects of extracts of the various dried ginger samples were evaluated using RAW 264.7 cells. Holistically, the samples from FD and RHCD gave the best outcomes for all the parameters compared. These two techniques are therefore recommended for large-scale application because they enhance the quality of ginger by maintaining its chemical integrity. These findings provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger.Novelty impact statement: Ginger is one of the most extensively used spices in the world, but because of its high moisture content, it is usually dried to extend its shelflife. For commercial purposes, an effective, safe, and efficient dryer is necessary to produce high-quality dried ginger. This dryer must be able to maintain the product quality while reducing processing time and energy usage. The findings of this study provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger.

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“…The reason for this result is that the infrared radiation transfers thermal energy in the form of electromagnetic waves, an innovative characteristic of infrared drying (Krishnamurthy, Khurana, Jun, Irudayaraj, & Demirci, ). Wang, Zhang, Fang, and Xu () noted that infrared drying accelerated the drying process and assisted in preserving thermal‐sensitive materials in the dried products. Our results are in line with the results of Sui, Yang, Ye, Li, and Wang () who reported that the highest proanthocyanidin content was retained in wine grape pomace during infrared drying as compared to conventional drying.…”

Section: Resultsmentioning

confidence: 99%

Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Samadi

Larijani

Badi

et al. 2018

J Food Process Preserv

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Using an appropriate drying method is the most important step in the postharvest processing of Dracocephalum kotschyi Boiss. to preserve its qualitative and quantitative essential oils. In this study, the effects of different drying techniques (sun, shade, conventional oven, vacuum oven, microwave, and infrared drying) were investigated on the essential oil content and composition of plants. Vacuum oven‐drying at 40°C was the best method for the retention of the essential oils of the samples. The essential oil was relatively sensitive to temperature, so its content was decreased with increase in the drying temperature. The results showed that oxygenated monoterpenes represented the main chemical class of essential oil components. Although the highest content of α‐pinene and geranyl acetate (as major compounds) was obtained by conventional oven‐drying at 40°C, the highest content of limonene and α‐terpineol was observed in the plants dried under the sun and by infrared drying at 0.5w/cm, respectively. Practical applications The results suggest that vacuum oven‐drying could be the best method for obtaining the highest content of essential oils from Dracocephalum kotschyi Boiss along with its major bioactive components. In addition, the microwave drying method was known as the most desirable drying method with regard to the final color of the dried products.

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Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

Cited by 32 publications

References 28 publications

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

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