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

• المؤلفون الرئيسيون: Subramaniam, Sarmilaah Dewi, Mohd Azman, N. A., Abdul Mudalip, S. K., Abdul Halim, Luqman, Basrawi, Firdaus, Muhammad, Noryanti
• التنسيق: مقال
• اللغة: English; English
• منشور في: Blackwell Publishing Inc. 2022
• الموضوعات: QD Chemistry; TP Chemical technology
• الوصول للمادة أونلاين: http://umpir.ump.edu.my/id/eprint/36864/1/Modeling%2C%20drying%20kinetics%2C%20and%20antioxidant%20properties%20of%20Bentong%20ginger%20.pdf; http://umpir.ump.edu.my/id/eprint/36864/2/Modeling%2C%20drying%20kinetics%2C%20and%20antioxidant%20properties%20of%20Bentong%20ginger_full.pdf; http://umpir.ump.edu.my/id/eprint/36864/; https://doi.org/10.1111/jfpe.14234; https://doi.org/10.1111/jfpe.14234

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 experimenta...