ArticleFoods (Basel, Switzerland)2023
Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 21 citations in OpenAlex.
- Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.Food chemistry: X · 2026Article
- Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (Foods (Basel, Switzerland) · 2026Article
- Modeling and Optimization of Microwave Vacuum Drying for Pinelliae Rhizoma: Integrating Drying Kinetics, Artificial Neural Networks, and Quality Preservation.Food science & nutrition · 2025Article
- Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling.Foods (Basel, Switzerland) · 2025Article
- Comparing the Drying Characteristics, Phytochemicals, and Antioxidant Characterization ofFoods (Basel, Switzerland) · 2025Article
- Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger.Foods (Basel, Switzerland) · 2024Article
- Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm.Foods (Basel, Switzerland) · 2024Article
- Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.Foods (Basel, Switzerland) · 2023Article
- Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition.Foods (Basel, Switzerland) · 2023Article
- Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results of quality evaluation showed that the temperature greatly influenced the colour and gingerol content of dried ginger, and the thickness of a ginger slice greatly influenced the rehydration rate. Optimal drying conditions were determined by considering a combination of specific energy consumptions with quality retention based on the response surface methodology: a temperature of 66.41 °C, thickness of 2 mm, and loading density of 5 kg/m
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