Microwave Drying of Ginger by Online Aroma Monitoring

Hussain, Abid; Li, Z.; Ramanah, D. R.; Niamnuy, Chalida; Raghavan, G. S. V.

doi:10.1080/07373930903423954

Cited by 20 publications

(11 citation statements)

References 12 publications

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“…Microwave drying of ginger at 60 C has been reported to provide the best product quality in terms of surface color, coefficient of rehydration, and aroma analysis of rehydrated samples. [21] Phoungchandang et al [22] reported that ginger possesses good quality with respect to color and 6-gingerol content when dried at 40 C in a heat pump-dehumidified dryer without a predrying treatment. Hawlader et al reported that a heat pump dryer using inert gas or vacuum drying resulted in better retention of 6-gingerol compared to most other types of drying.…”

Section: Introductionmentioning

confidence: 98%

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

et al. 2012

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Fresh or dried ginger is a common traditional Chinese medicine as well as an important spice in China. The volatile components of ginger play important roles in its flavor and bioactivities. In this work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) was used to study the effects of oven drying, microwave drying, and silica gel drying methods on the degree of dehydration and volatile components of ginger. Sixty compounds were identified by GC-MS. The major volatile compounds were zingiberene (26.4-37.1%), b-phellandrene (7.4-12.9%), b-sesquiphellandrene (10.2-12.8%), and geranial (6.6-8.1%). The volatiles of silica gel-dried ginger were similar to those of fresh ginger. Microwave-dried ginger had a higher content of zingiberene and satisfactory dehydration efficiency. The result showed that microwave and silica gel can be used in drying of ginger to maintain the taste and appearance of fresh ginger.

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Section: Introductionmentioning

confidence: 98%

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

et al. 2012

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“…To obtain a crisp texture, the food material requires a high porosity. Several drying techniques are available to produce highly porous food material, including high-temperature and short drying times, [4,5] microwave drying, [6,7] and low-pressure superheated steam drying. [8,9] The operating costs of high-temperature and short drying times (puffing technique) are more economical compared to other methods.…”

Section: Introductionmentioning

confidence: 99%

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

2012

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A porous structure is an important characteristic of crisp food and can be produced by a puffing process. However, puffed products may brown during puffing. To limit the browning reaction, food, in particular fruits, needs to be osmotically treated before puffing. This research therefore studied how osmotic treatment affects the quality of a puffed fruit sample, viz. banana. Banana with 20-23 Brix total soluble solid was immersed in sucrose solution concentrations at 30, 35, and 40 Brix and dried at 90 C using hot air until the sample moisture content was reduced to 30% dry basis. Then the banana slices were puffed using superheated steam at 180, 200, and 220 C for 150 s and dried again at 90 C until the sample moisture content reached 4% (db). It was found that osmotic dehydration could improve the color of puffed banana, with less browning than the non-osmotically treated puffed banana because the amounts of glucose and fructose in banana, which serve as important reagents for browning reactions, were decreased. The puffing temperature and osmotic concentrations did not enhance the browning rate. Sucrose impregnation resulted in longer drying times and limited banana cell wall expansion due to the interaction between the hydroxyl group of sucrose and that of banana tissue. This interaction further resulted in significantly higher shrinkage of the osmotically treated sample and a denser structure as viewed by scanning electron microscopy. The morphology of osmotically treated banana was a hard and brittle texture.

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“…If the microwave power is high, it will create a high drying temperature, uneven drying, and loss of quality. [10] In the current study, microwave drying of corn seeds with different temperatures and powers was carried out and germination tests were conducted after drying for each treatment.…”

Section: Introductionmentioning

confidence: 99%

Microwave Drying of Corn (Zea maysL. ssp.) for the Seed Industry

Nair

Gariépy

et al. 2011

Drying Technology

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Microwave drying of corn (Zea mays L. ssp.) was conducted in this study and its germination was tested after drying. The objective of the test was to determine an optimum microwave drying method for corn seeds to achieve maximum germination and minimum drying time, as well as to obtain the maximum temperature that can achieve the best results without reducing the viability. The different methods used for drying included constant temperature drying at 30, 40, and 50 C; intermittent power microwave drying; and fixed power microwave drying at 2, 3, 3.5, and 4 W/g. The drying was started with an initial moisture content of 33% (wb) and ended with a final moisture content of 16% (wb). In the constant temperature method, the microwave power was automatically controlled to keep the temperature constant throughout the drying period. A control cycle of 20 s was used for intermittent drying in which the microwave generator was on for 12 s and off for 8 s throughout the drying process. In fixed power microwave drying, the power was constant throughout the process. The germination tests were conducted on all samples with the rolled blotting paper method. The minimum drying time was reached with 4 W/g fixed power where 0% germination resulted. The optimum method for drying of corn seeds for maintaining a high germination rate was 4 W/g intermittent power microwave drying, which took 110 min to dry from 33% moisture content to 16% (wb). The germination percentage of 4 W/g intermittent power was 93.3%. The maximum permissible temperature of corn seeds when subjected to intermittent microwave power resulting in maximum germination was 67 C.

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Microwave Drying of Ginger by Online Aroma Monitoring

Cited by 20 publications

References 12 publications

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

Microwave Drying of Corn (Zea maysL. ssp.) for the Seed Industry

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