Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

Authors

  • Kejing An,

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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  • Shenghua Ding,

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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  • HongyanTao,

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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  • Dandan Zhao,

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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  • Xiaoqing Wang,

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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  • Zhengfu Wang,

    Corresponding author
    1. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    2. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
    • College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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  • Xiaosong Hu

    1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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Correspondent: Fax: 86 10 62737434x601; e-mail: wzhfuwzhfu@163.com

Summary

Response surface methodology (RSM) of Box–Behnken design with 27 experimental runs and the desirability function method were used in the osmotic dehydration process of Chinese ginger (Zingiber officinale Roscoe) slices in ternary solution of water, sucrose and sodium chloride for maximising water loss (WL), rehydration ratio (RR) and total phenolic content (TPC) and minimising solute gain (SG) and hunter colour change (HCC) of dehydrated product. The results indicated that the optimum operating conditions were found to be process duration of 102 min, solution temperature of 30 °C, solution concentration of 50 Brix sucrose + 7.31% sodium chloride and solution to food ratio of 8:1 (w/w). Under this condition, the WL, SG and TPC were 58.8% (wb), 12.56% (wb) and 1.46% (db), while its RR and HCC were 1.59 and 6.55, respectively. The immersion time was the most significant variable for WL, HCC, SG and RR, and for TPC it was temperature (P < 0.05).

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