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Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Materials Science

Background:

  • Understanding the impact of cutting orientation on ginger quality during drying is crucial for optimizing processing.
  • Microwave-vacuum drying (MVD) offers potential for efficient ginger dehydration, but its effects on texture and rehydration vary.
  • Objective assessment of MVD-induced changes in ginger requires robust analytical methods.

Purpose of the Study:

  • To compare the effects of microwave-vacuum drying (MVD) on ginger slices (vertically cut) versus ginger splits (horizontally cut).
  • To evaluate the impact of cutting orientation on the physical properties, microstructure, and moisture distribution of dried ginger.
  • To develop a predictive model for ginger quality assessment during MVD using spectral data.

Main Methods:

  • Microwave-vacuum drying (MVD) was applied to ginger slices and splits.
  • Physical properties (shrinkage, hardness) and microstructure were analyzed.
  • Rehydration kinetics were measured.
  • Partial least squares regression (PLSR) models were developed using spectral data to predict moisture content.
  • Grey level co-occurrence matrix (GLCM) analysis was used for moisture distribution mapping.

Main Results:

  • MVD ginger slices exhibited higher shrinkage rates and hardness compared to splits.
  • Ginger slices developed a more porous surface layer microstructure.
  • MVD ginger splits demonstrated faster initial rehydration rates (within 15 minutes).
  • A simplified PLSR model using optimal wavelengths achieved high prediction accuracy (Rp² = 0.973, RMSEP = 4.63%).
  • Moisture prediction maps revealed more uniform moisture distribution in MVD ginger slices.

Conclusions:

  • Cutting orientation significantly influences the physical properties and drying behavior of ginger during MVD.
  • Ginger slices undergo greater structural changes but achieve more uniform moisture distribution post-MVD.
  • Ginger splits rehydrate more rapidly initially, suggesting potential differences in cellular structure integrity.
  • Spectral analysis combined with PLSR offers a reliable method for non-destructive quality assessment of MVD ginger.