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Purpose <p>This research aimed to examine the effects of slow freezing pretreatment (SFT) on the drying process of sliced ginger, focusing on the drying kinetics and color change, energy consumption, microstructure, and the characteristics of brewed ginger.</p> Methods <p>The ginger slices underwent pretreatment by slow freezing for various durations (0, 24, 48, and 72&#xa0;h) before hot air drying at 60&#xa0;°C. The performance of six drying kinetic models and four color change models was evaluated, and the most representative model was chosen. The brewed ginger was characterized by color and phytochemical properties.</p> Results <p>The results exhibited that the SFT produced cavities among the cell walls in the ginger slices microstructure. These cavities increased the drying rate, thereby lowering the total energy consumption (from 3.44 to 3.18 kWh/kg of fresh ginger). Moreover, they enhance the browning reaction during freezing, triggering the ginger’s color change. The 72&#xa0;h of freezing produced the highest color differences (ΔE). Therefore, the SFT for 24&#xa0;h was found to be the best treatment for accelerating the drying rate while minimizing color change in ginger. The two-term exponential and fractional conversion models were the most suitable to represent the drying kinetics and color change of ginger slices, respectively. Potassium was the most abundant mineral found in the ginger slices. In addition, higher drying rates and larger cavities induced by SFT enhanced the total phenol content (TPC) and antioxidant activity in brewed ginger, but decreased the pH and extractable matter.</p> Conclusion <p>The SFT for 24&#xa0;h has been shown to increase the drying rate, reduce energy consumption, minimize the alteration of ginger color, and preserve the phytochemical properties of brewed gingers.</p>

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The Effect of Slow Freezing Pretreatment on Ginger Drying Kinetics, Energy Consumption, and Quality Attributes

  • 期刊论文

  • 发表日期：

    2026年3月31日

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  • Woro Setiaboma,
  • Dita Krisanti,
  • Devry Pramesti Putri,
  • Lista Yulianti,
  • Lia Ratnawati,
  • Diang Sagita,
  • Enny Sholichah,
  • Achmat Sarifudin,
  • Nok Afifah

摘要

Purpose

This research aimed to examine the effects of slow freezing pretreatment (SFT) on the drying process of sliced ginger, focusing on the drying kinetics and color change, energy consumption, microstructure, and the characteristics of brewed ginger.

Methods

The ginger slices underwent pretreatment by slow freezing for various durations (0, 24, 48, and 72 h) before hot air drying at 60 °C. The performance of six drying kinetic models and four color change models was evaluated, and the most representative model was chosen. The brewed ginger was characterized by color and phytochemical properties.

Results

The results exhibited that the SFT produced cavities among the cell walls in the ginger slices microstructure. These cavities increased the drying rate, thereby lowering the total energy consumption (from 3.44 to 3.18 kWh/kg of fresh ginger). Moreover, they enhance the browning reaction during freezing, triggering the ginger’s color change. The 72 h of freezing produced the highest color differences (ΔE). Therefore, the SFT for 24 h was found to be the best treatment for accelerating the drying rate while minimizing color change in ginger. The two-term exponential and fractional conversion models were the most suitable to represent the drying kinetics and color change of ginger slices, respectively. Potassium was the most abundant mineral found in the ginger slices. In addition, higher drying rates and larger cavities induced by SFT enhanced the total phenol content (TPC) and antioxidant activity in brewed ginger, but decreased the pH and extractable matter.

Conclusion

The SFT for 24 h has been shown to increase the drying rate, reduce energy consumption, minimize the alteration of ginger color, and preserve the phytochemical properties of brewed gingers.