An Kejing, Zhao Dandan, Wang Zhengfu, Wu Jijun, Xu Yujuan, Xiao Gengsheng
Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering and Technology Research Center for Fruits and Vegetable Processing, PR China.
Food Chem. 2016 Apr 15;197 Pt B:1292-300. doi: 10.1016/j.foodchem.2015.11.033. Epub 2015 Nov 7.
Nowadays, food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently, many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to air-drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MD) and intermittent microwave & convective drying (IM&CD). Quality attributes of the dried samples were compared in terms of volatile compounds, 6, 8, 10-gingerols, 6-shogaol, antioxidant activities and microstructure. Results showed that AD and IR were good drying methods to preserve volatiles. FD, IR and IM&CD led to higher retention of gingerols, TPC, TFC and better antioxidant activities. However, FD and IR had relative high energy consumption and drying time. Therefore, considering about the quality retention and energy consumption, IM&CD would be very promising for thermo sensitive material.
如今，食品工业在加工后保持果蔬产品的优良品质方面面临挑战。近来，由于姜根茎具有众多促进健康的特性，其加工受到了广泛关注。在我们的研究中，将姜根茎切片进行风干（AD）、冷冻干燥（FD）、红外干燥（IR）、微波干燥（MD）以及间歇微波与对流干燥（IM&CD）。从挥发性化合物、6,8,10 - 姜酚、6 - 姜烯酚、抗氧化活性和微观结构方面对干燥样品的品质属性进行了比较。结果表明，风干和红外干燥是保留挥发物的良好干燥方法。冷冻干燥、红外干燥和间歇微波与对流干燥导致姜酚、总酚含量（TPC）、总黄酮含量（TFC）的保留率更高，且具有更好的抗氧化活性。然而，冷冻干燥和红外干燥的能耗和干燥时间相对较高。因此，考虑到品质保留和能耗，间歇微波与对流干燥对于热敏性材料而言非常有前景。
