Abstract
ABSTRACT: The present research aimed to optimize the process of osmotic dehydration (OD) of ginger with hypertonic sucrose solution employing response surface methodology. A 23 experimental planning was carried out and 17 experimental assays were performed based on three independent variables (temperature, concentration of the osmotic solution and immersion time) and three dependent variables (moisture loss (ML), solids gain (SG) and dehydration efficiency index (DEI)). The selected assay conditions exhibited the preferred DEI value (the highest ML and lower SG), which were considered in the optimization. Assay 16 demonstrated to be the most favorable conditions for the osmotic dehydration of ginger (DEI =1.61) at 40 40 °C, 50 °Brix and 90 minutes of immersion time. Assay 1 performed at 34 °C, 44 °Brix and 120 minutes of immersion time also displayed desirable response (DEI =1.45). Thus, these two assays were evaluated for the presence of thermal-tolerant coliforms: Bacillus cereus and Salmonella sp.. The analyses presented values below the acceptable limits, which assured high quality hygienic and sanitary conditions of the product.
Highlights
Ginger (Zingiber officinalle) is native to Tropical Asia and the Malay Archipelago, but has been cultivated as a monoculture worldwide
Lower solid gain (SG) values in osmotic dehydration are desirable since when SG values are higher than moisture loss (ML) values, larger is the probability of modifications in the characteristics of the final product
The evaluation of parameters involved in the osmotic dehydration of ginger demonstrated that the concentration of the osmotic solution has a great influence on moisture loss and solids gains
Summary
Ginger (Zingiber officinalle) is native to Tropical Asia and the Malay Archipelago, but has been cultivated as a monoculture worldwide. Quality of ginger rhizomes is commonly affected after harvesting as a result of weight loss, wilting, surface wrinkling, physiological deterioration, attack of pathogens and physicochemical alterations in compounds such as a decrease in protein and crude fiber levels. These events can lead to lower product value and shelf-life (GARCÍA-TOLEDO et al, 2016). The OD is a mass-transfer operation where water is partially removed through the immersion of products in hypertonic aqueous solutions such as syrups or brines and it may be a feasible alternative to increase shelf-life of products of plant origin (SIMPSON et al, 2015).
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