Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger |
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| Authors: | Jincy M. George Halagur B. Sowbhagya |
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| Affiliation: | 1. Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysore, India;2. Nonthermal Processing Laboratory, Department of Food Engineering, Central Food Technological Research Institute, Mysore, India;3. Department of Spices and Flavor Science, Central Food Technological Research Institute, Mysore, India |
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| Abstract: | The present study reports for the first time the effect of high pressure pretreatment (100–400?MPa, 10?min) on drying kinetics of ginger and its oleoresin extraction. High pressure pretreated samples were dried, powdered and solvent extracted. The increase in drying temperature (55–85°C) increased the moisture diffusivity (2.03–4.87?×?10?9?m2/s) but resulted in decrease in 6-gingerol (53.98%) and oleoresin yield (57.31%). However, high pressure pretreatment followed by dehydration (55°C) resulted in higher moisture diffusivity (2.84–6.09?×?10?9?m2/s) as well as enhanced extraction yield of 6-gingerol (34.05%) and oleoresin (28.29%). |
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| Keywords: | 6-gingerol diffusion coefficient drying extraction high pressure processing oleoresin |
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