不同干燥方法对生姜粉物理性质的影响

Effects of different drying methods on physical properties of ginger powder

采用离心喷雾干燥、热风干燥、远红外干燥、真空冷冻干燥对安徽临泉产新鲜生姜进行干燥制粉,研究干燥制粉后的生姜粉的物理性质。结果表明:喷雾干燥的生姜粉容重较高,而得率、水合能力、吸油能力以及感官性能都是最差的;远红外干燥的生姜粉得率和容重最高,水合能力、吸油能力及感官性能较好;热风干燥的生姜粉水合能力最好,而得率、容重、吸油能力和感官性能都仅次于远红外干燥的姜粉;真空冷冻干燥的生姜粉得率和水合能力居中,容重最低,吸油能力和感官性能最好。

Using ginger in Anhui linquan as raw material, ginger powder was made by four drying methods： spray-drying, heated-air drying, far-infrared（FIR） drying and vacuum freeze drying. The physical properties of ginger powder was studied. The results show that ginger powder by spray-drying has high density, but the yield, hydratability, oil-absorbing ability and organoleptic quality are the lowest; the yield and density of ginger powder by FIR drying are the highest, hydratability, oil-absorbing ability and organoleptic quality are better; the hydratability of ginger powder by heated-air drying is the best, but the yield, density, oil-absorbing ability and organoleptic quality are inferior to FIR drying ; the yield and hydratability of ginger powder by vacuum freeze drying are in the middle of the four drying methods, density is the lowest, oil-absorbing ability and organoleptic quality are the best.