School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food Chem. 2022 Aug 30;386:132759. doi: 10.1016/j.foodchem.2022.132759. Epub 2022 Mar 21.
This study aimed to investigate the effects of different pretreatment methods on the drying process and quality of catalytic infrared dried ginger slices, particularly the safety quality. Four different pretreatments strategies were used: sample submerged in distilled water, water + US pretreatment, ethanol pretreatment, and ethanol + US pretreatment. The results showed that all pretreatments reduced drying time, and sample pretreatment by ethanol + US had the highest drying efficiency, hardness, highest total phenolic content, and total flavonoid content retention. However, these pretreatments slightly decreased the rehydration ratio and gingerol content. The possible explanation for these results has been put forward by microstructure analysis. CIR-dried ginger samples were pretreated by four methods required by the agricultural standards of China. This study provides a new perspective on the commercial application of ethanol + US pretreatment for CIR-dried ginger slices.
本研究旨在探讨不同预处理方法对催化红外干燥姜片干燥过程和品质（尤其是安全质量）的影响。采用了四种不同的预处理策略：样品浸没在蒸馏水中、水+US 预处理、乙醇预处理和乙醇+US 预处理。结果表明，所有预处理均缩短了干燥时间，而乙醇+US 预处理的样品干燥效率最高、硬度最高、总酚含量和总黄酮含量保留率最高。然而，这些预处理略微降低了复水率和姜辣素含量。通过微观结构分析提出了这些结果的可能解释。采用中国农业标准要求的四种方法对 CIR 干燥的姜片进行预处理。本研究为乙醇+US 预处理在 CIR 干燥姜片中的商业应用提供了新的视角。
