Dehydration of Ginger (Zingiber officinale Roscoe) and Its Effect on Water Flavoring

• DOI: https://doi.org/10.22533/at.ed.1594822402097

• Palavras-chave: Flavored Water; Drying; Sensory Analysis.

• Keywords: Flavored Water; Drying; Sensory Analysis.

• Abstract:

  Ginger contains several components that contribute to its aroma, pungency, and medicinal properties. The intensity of these compounds depends on various factors, including temperature increase. The aim of this study was to evaluate the drying kinetics of ginger at different temperatures and to assess the influence of drying temperature on the transfer of compounds to flavor water. Results showed that increasing the drying temperature enhanced heat transfer, reducing the time needed to reach equilibrium. The equilibrium moisture content of the samples was achieved in 300 minutes at 80 °C, 330 minutes at 70 °C, and 420 minutes at 60 °C. Flavored waters made with ginger dried at 80 °C exhibited greater flavor intensity compared to those made with ginger dried at 60 °C and 70 °C.