Optimization of Spray Drying of Ginger Extract |
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Authors: | Sachin V Jangam |
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Affiliation: | Department of Chemical Engineering , Institute of Chemical Technology, Matunga (E) , Mumbai, India |
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Abstract: | Ginger (Zingiber oficinale) has many applications in the food and pharmaceutical sectors as an additive in a number of commercial foods and beverages. It is valued both for its aromatic volatile constituents and its spicy, pungent constituents. Ginger, if taken in a proper dosage, has high medicinal value because it is useful in preventing motion sickness and has a calming effect on upset stomach. Dehydration helps to achieve longer shelf life and easier transportation and storage, enabling wider distribution of the product. But it is important to retain the 6-gingerol, the active component, during drying of ginger extract. The present work pertains to the optimization of spray drying of ginger extract using response surface methodology (RSM). A central composite method was used to design the experiments. Different parameters investigated include inlet temperature (120–160°C), air flow rate (40–60 Nm3/h), feed rate (2.5–4 mL/min), and atomization pressure (1.5–2.25 kg/cm2). Optimum drying conditions for spray drying were decided on the basis of different responses such as moisture content, water activity (aw), flowability, porosity, and percentage retention of gingerol. |
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Keywords: | Ginger extract Optimization RSM Spray drying |
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