Research progress on impact of pretreatment and drying methods on quality and flavor of ginger

  • JIANG Liyan ,
  • ZHANG Yandong ,
  • LI Ruonan ,
  • LI Jialing ,
  • XIAO Xinsheng
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  • (College of Chemistry and Bioengineering,Hunan University of Science and Engineering, Yongzhou 425199,China)

Received date: 2024-06-17

  Revised date: 2024-07-12

  Online published: 2024-11-01

Abstract

Ginger (Zingiber officinale Roscoe) is a medicinal and food plant,it is rich in various bioactive components and has a unique flavor.However,fresh harvested ginger contains high moisture content which is susceptible to spoilage,makes it difficult to transportation for long distance and store for a long time.These characteristics limit the deep processing of ginger, makes it important to study the drying of ginger.Pretreatment and drying methods are important steps in the drying of ginger, which not only remove excess moisture and improve the shelf life but also cause changes in the active components and flavor of ginger.Based on these, this study reviewed the effects of different pretreatment and drying methods on the quality and flavor of ginger, aimed to provide a theoretical reference for the drying technology of ginger and promote the high-quality development of the ginger processing industry.

Cite this article

JIANG Liyan , ZHANG Yandong , LI Ruonan , LI Jialing , XIAO Xinsheng . Research progress on impact of pretreatment and drying methods on quality and flavor of ginger[J]. Food and Fermentation Industries, 2024 , 50(20) : 351 -357 . DOI: 10.13995/j.cnki.11-1802/ts.040205

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