Effect of processing on quality of ginger powder and establish drying curve models

Nguyen Thi My Tuyen * and Nguyen Minh Thuy

* Corresponding author (ntmtuyen@ctu.edu.vn)

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Received: 26 Sep 2014
Accepted: 07 Nov 2014
Published: 01 Nov 2014
Title: Effect of processing on quality of ginger powder and establish drying curve models
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How to Cite
Tuyền, N. T. M., & Thủy, N. M. (2014). Effect of processing on quality of ginger powder and establish drying curve models. CTU Journal of Science, (CĐ Nông nghiệp), 35-43. Retrieved from https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/2072
Issue
No. Special issue on Agriculture (2014)
Section
Food Technology

Abstract

Ginger root powder is commonly used as a spice and flavoring agent in Vietnamese dishes. This study was carried out to investigate the effects of (i) drying temperature (50ữ70oC), (ii) grinding time (20 ữ 80 seconds) and (iii) packaging materials (PE, PA, PE-paper, and PA-paper) on ginger powder quality. Assessment of polyphenol content in the solutions which were prepared by dissolving ginger powder in boiling water (100°C), hot water (80°C) and continuously boiling at 100°C for 5 ữ 15 minutes) was done.
Keywords: Ginger powder, drying model, temperature, polyphenol, drying

Tóm tắt

The results showed that after drying at 60°C for 5.5 hours, the ginger slices had moisture content of 8-10% and the highest quality of ginger powder could be obtained. Ginger powder color and polyphenol content were significantly affected by the drying temperature and time. Drying curve models at different temperatures were well fitted with Newton model and Henderson and Pabis model (R2 ? 0.99). Grinding time significantly affected the physical properties of the particle size of ginger powder. PA combined with paper packaging was suitable for maintaining quality and organoleptic value of the product up to 4 weeks. The solution which was prepared by dissolving ginger powder in hot water (80°C) had high polyphenol content remaining after 10 minutes. Bột gừng được sử dụng rộng rãi như một loại gia vị trong các bữa ăn của người Việt Nam. Sự biến đổi chất lượng bột gừng trong quá trình chế biến dưới tác động của (i) nhiê?t đô? sâ?y (50ữ70oC), (ii) thơ?i gian xay (20ữ80 giây) và (iii) loa?i bao bi? (PE, PA, PE-giấy, PA-giấy) được khảo sát. Đô?ng thơ?i, đánh giá sự thay đổi hàm lượng polyphenol trong dung dịch khi bột được hòa tan vào nước nóng sôi (100oC), nươ?c â?m (80oC) va? đun sôi liên tu?c ơ? 100oC trong thời gian 5ữ15 phút đươ?c thực hiện. Kết quả nghiên cứu cho thấy khi sấy ở 60oC trong 5,5 giờ, lát gừng độ ẩm 8-10% và bột gừng có chất lượng tốt nhất. Ma?u să?c và hàm lượng polyphenol của bô?t gư?ng chi?u a?nh hươ?ng bơ?i thơ?i gian va? nhiê?t đô? sâ?y. Mô hi?nh đươ?ng cong sâ?y ơ? ca?c nhiê?t đô? kha?c nhau đươ?c xây dư?ng theo mô hi?nh Newton va? mô hi?nh Henderson va? Pabis co? hê? sô? xa?c đi?nh tương quan cao (R2?0,99). Thơ?i gian xay a?nh hươ?ng co? y? nghi?a đê?n ti?nh châ?t vâ?t ly? cu?a bột gừng. Bao bi? PA kê?t hơ?p vơ?i giâ?y co? thê? duy tri? tô?t châ?t lươ?ng và gia? tri? ca?m quan cu?a sa?n phâ?m trong 4 tuâ?n. Vơ?i phương thư?c pha va?o nước â?m (80oC) sau 10 phu?t, hàm lượng polyphenol còn lại trong nước gừng đa?t gia? tri? cao
Từ khóa: Bột gừng, mô hình sấy, nhiệt độ, polyphenol, sấy

Article Details

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