Document Type

Article

Publication Date

7-2016

Description

Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.

Journal Title

Food Science and Nutrition

Volume

4

Issue Number

4

Creative Commons License

Creative Commons Attribution 3.0 License
This work is licensed under a Creative Commons Attribution 3.0 License.

Pages

521-533

Type

text

Format

application/pdf

Publisher

Wiley Periodicals

Rights

© 2015 The Authors

Comments

This article was published in (2016) Food Science & Nutrition, 4(4), doi: 10.1002/fsn3.314

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