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Modelling and kinetic study of microwave assisted drying of ginger and onion with simultaneous extraction of bioactive compounds

  • Muhammad Kashif Iqbal KhanEmail author
  • Abid Aslam Maan
  • Rana Muhammad Aadil
  • Akmal Nazir
  • Masood Sadiq Butt
  • Muhammad Imtiaz Rashid
  • Muhammad Inam Afzal
Article
  • 49 Downloads

Abstract

Onion and ginger are rich sources of bioactive compounds which are lost during conventional drying process. The present study was designed to optimize the novel Microwave Assisted Drying and Extraction technique (MADE) for simultaneous drying and extraction/recovery of bioactive compounds from model food products. The time required for drying of samples was 11 (onion) and 16 (ginger) minutes with recovery yield of 87% (onion) and 85% (ginger). The drying time was reduced to 100 times compared to hot air drying and moisture ratio of dried samples was best described by Midilli model. The diffusivities of onion and ginger slices were 1.27 e−11 and 1.43 e−11 m2/s, respectively. Moreover, microwave-based extraction was compared with conventional one. The results of antioxidant activity and total phenolic contents of condensates obtained through MADE were higher compared to conventional method. In short, MADE exhibited better yield of extraction and drying properties compared to conventional methods.

Keywords

Microwave drying Onion Ginger Bioactive compounds Methanol extraction 

Abbreviations

MADE

Microwave Assisted Drying and Extraction

HA

Hot air oven

CE

Conventional extraction (methanol-based extraction)

RR

Rehydration ration

BACs

Bioactive compounds/components

Notes

Compliance with ethical standards

Conflict of interest

Authors declare no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food EngineeringUniversity of AgricultureFaisalabadPakistan
  2. 2.National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
  3. 3.Department of Food, Nutrition and Health, College of Food and AgricultureUnited Arab Emirates UniversityAl AinUAE
  4. 4.Center of Excellence in Environmental StudiesKing Abdulaziz UniversityJeddahKingdom of Saudi Arabia
  5. 5.Department of BiosciencesCOMSATS University IslamabadIslamabadPakistan

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