PJB-2018-507
Study on the effect of drying methods on the physical property, chemical composition, antioxidant activity and total aerobic bacteria of ginger juice
CHUNYUYANG
Abstract
In this study, ginger juice powders were obtained from ginger juice using vacuum drying , spray drying , vacuum microwave drying and freeze drying . The physical properties , chemical composition , antioxidant activity and aerobic bacteria were determined and the effect of different drying processes on ginger juice was evaluated. The result showed that FD was good at retaining the color, gingerols, shagaol, and volatiles of the ginger juice, while both VMD and FD could retain a high yield of TPC and good antioxidant activity of the ginger juice. It was also found that all the drying methods were effective to reduce the total aerobic bacteria of the ginger juice.
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