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Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

Authors:
Sarmilaah Dewi Subramaniam
Sarmilaah Dewi Subramaniam
Sarmilaah Dewi Subramaniam
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Nurul Aini Binti Mohd Azman
Nurul Aini Binti Mohd Azman
Nurul Aini Binti Mohd Azman
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Siti Kholijah Binti Abdul Mudalip
Siti Kholijah Binti Abdul Mudalip
Siti Kholijah Binti Abdul Mudalip
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Luqman Abdul Halim
Luqman Abdul Halim
Luqman Abdul Halim
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Abstract and Figures

This study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6‐gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thin‐layer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli–Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6‐gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6‐gingerol compound in the Liquid Chromatography Quadrupole Time‐of‐Flight Mass Spectrometry (LC‐QTOF/MS) analysis. Thus, the SFBD approach proved to be a feasible method for drying ginger. Practical applications Ginger is considered to be highly perishable foods due to their high moisture content. The most common process for keeping shelf‐stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years. The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time.
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ORIGINAL ARTICLE
Modeling, drying kinetics, and antioxidant properties of
Bentong ginger based on different drying techniques
Sarmilaah Dewi Subramaniam
1
| Nurul Aini Binti Mohd Azman
1
|
Siti Kholijah Binti Abdul Mudalip
1
| Luqman Abdul Halim
2
| Firdaus Basrawi
2
|
Noryanti Binti Muhammad
3
1
Faculty of Chemical and Process Engineering
Technology, Universiti Malaysia Pahang,
Gambang, Pahang, Malaysia
2
Meliponini Engineering Laboratory, Faculty of
Mechanical and Automotive Engineering
Technology, Universiti Malaysia Pahang,
Pekan, Pahang, Malaysia
3
Centre for Artificial Intelligence & Data
Science, Universiti Malaysia Pahang, Gambang,
Pahang, Malaysia
Correspondence
Nurul Aini Binti Mohd Azman, Faculty of
Chemical and Process Engineering Technology,
Universiti Malaysia Pahang, 26300 Gambang,
Pahang, Malaysia.
Email: ainiazman@ump.edu.my
Funding information
Ministry of Higher Education, Grant/Award
Number: FFRGS/1/2021/TK0/UMP/02/51;
Universiti Malaysia Pahang, Grant/Award
Numbers: PGRS210371, RDU210149
Abstract
This study presents the effect of different drying techniques (swirling fluidized bed
drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, anti-
oxidant potential, and 6-gingerol concentration of Bentong ginger (BG). Seven math-
ematical models were applied to the experimental data to determine the best thin-
layer drying models for drying applications Interaction between the drying methods
and antioxidant properties has been evaluated using correlation coefficient (R). The
Midilli–Kucuk model showed the best fit at explaining the thin layer drying behavior
of the BG for OD and SFBD, whereas the Page model showed the best fit for
FD. Correlation analysis revealed that the drying methods had a strong positive cor-
relation with DPPH and a moderate negative correlation with 6-gingerol concentra-
tion and total phenolic content. The experimental results showed that SFBD reduces
the total drying time compared to OD and FD, which translates to a low energy con-
sumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample
from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as
well as the best option to preserve the 6-gingerol compound in the Liquid Chroma-
tography Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF/MS) analysis.
Thus, the SFBD approach proved to be a feasible method for drying ginger.
Practical applications
Ginger is considered to be highly perishable foods due to their high moisture content.
The most common process for keeping shelf-stable ginger is dehydration. Drying pre-
serves the quality of ginger by lowering the moisture level, which prevents microbial
growth and chemical changes during dried storage. The use of fluidized bed (FBD)
dryers for agricultural products processing has grown in popularity in recent years.
The modified and hybrid FBD systems were observed to be efficient for drying food
products in previous studies. The outcome of this research showed that SFBD tech-
niques attain better nutritional quality of ginger through less energy consumption
and processing time.
KEYWORDS
6-gingerol, drying kinetics; Bentong ginger; DPPH antioxidant; drying techniques
Received: 8 July 2022 Revised: 20 October 2022 Accepted: 25 November 2022
DOI: 10.1111/jfpe.14234
J Food Process Eng. 2023;46:e14234. wileyonlinelibrary.com/journal/jfpe © 2022 Wiley Periodicals LLC. 1of14
https://doi.org/10.1111/jfpe.14234
... Recently, some innovative drying technologies have been developed for drying spices, especially ginger, and garlic; however, it is still not fully adopted by food industries. For instance, swirling fluidized bed (SFB) was used by Subramaniam et al. (2023) for drying ginger, in comparison to other drying methods like FD and oven drying. From the liquid chromatography-mass spectrometry analysis, they found that SFB better preserved the 6-gingerol compound in the ginger slices than the FD and HAD. ...
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