Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe).

Sun, Qiaolan; Chen, Li; Zhou, Cunshan; Okonkwo, Clinton Emeka; Tang, Yuxin

Sun, Qiaolan; Chen, Li; Zhou, Cunshan; Okonkwo, Clinton Emeka; Tang, Yuxin.

Afiliación

Sun Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Chen L; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.
Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Okonkwo CE; Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
Tang Y; Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Science, Nanjing, China.

J Food Sci ; 87(9): 3797-3808, 2022 Sep.

Article en En | MEDLINE | ID: mdl-35904154

Asunto(s)

Zingiber officinale; Antioxidantes/análisis; Catecoles; Desecación/métodos; Alcoholes Grasos; Flavonoides/análisis; Fluidoterapia; Congelación; Zingiber officinale/química; Fenoles/química; Agua

Palabras clave

cutting mode; drying; ginger; kinetics modeling; physicochemical properties; rehydration

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zingiber officinale Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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