Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm


Citation

Yeasmin F., . and Hira N. N., . and Rahman H., . and Islam M. N., . Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm. pp. 322-329. ISSN 2550-2166

Abstract

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition moisture sorption isotherm dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84 ginger powder was considered the best in overall acceptability.


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Abstract

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition moisture sorption isotherm dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84 ginger powder was considered the best in overall acceptability.

Additional Metadata

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Item Type: Article
AGROVOC Term: Powders
AGROVOC Term: Ginger
AGROVOC Term: Dehydration
AGROVOC Term: Sorption
AGROVOC Term: Sensory evaluation
AGROVOC Term: Chemical analysis (results)
AGROVOC Term: Product development
AGROVOC Term: Beverages
AGROVOC Term: Moisture content
AGROVOC Term: Food processing
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10195

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