Abstract
ABSTRACTTo research about the temperature and moisture characteristics of ginger slices in microwave fluidized bed drying (MFD), some microwave drying experiments in different powers and hot-air drying experiment were used, and the drying quality and moisture drying curves were studied in contrast, finding MFD with advantages such as good quality and high efficiency. In order to understand the water flow characteristics of ginger slices in MFD, low nuclear magnetic resonance was used to detect the materials in different drying stages, and it was found that free water (FW), immobilized water (IW), and bond water (BW) could be converted to the other forms, especially the form that combined with the dry matter is much firmer. FW is the main water state in fresh ginger slices and converts to the IW quickly in the beginning stage, and then both FW and IW decreased until the final stage is reached. Finally, the content of BW increased, and the material can be stored safely. Gingerol is the main flavor component of ginger, and it was detected through LC-20A high-performance liquid chromatography; it was found that the content of 6-gingerol, 8-gingerol, and 10-gingerol increased in various drying processes, especially 10-gingerol that has a positive role to protect the taste of the ginger.
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