English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

THUWAPANICHAYANAN RATIYA, PHOWONG CHAROTORN, JAISUT DONLUDEE, STENCL JIŘI. 2014. Eff ects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62(5): 1125–1134. To reduce the adverse eff ects of hot air drying, ginger slices were pretreated prior to drying. The eff ects of 2 pretreatment methods (blanching versus dipping in 0.1% ascorbic acid solution) and drying temperatures (60, 70 and 80 °C) on the drying characteristics and the qualities of the dried ginger slices in terms of total phenolic content (TPC), antioxidant activities (DPPH and ABTS methods) and color were investigated. It was noted that the moisture content for both un-pretreated and pretreated samples decreased more rapidly when drying was performed at higher drying temperatures. However, the drying time of un-pretreated and pretreated samples was not signifi cantly diff erent. The TPC and antioxidant activities of the ginger slices increased markedly a er drying. The increase in these values was higher for pretreated samples. The dried ascorbic acid solution dipped sample exhibited the highest values of TPC and antioxidant activity. Moreover, the total color diff erence of the ascorbic acid solution dipped ginger was slightly lower than the total color diff erence of the un-pretreated ginger. However, the tested drying temperatures, ranging from 60 to 80 °C, did not aff ect the fi nal TPC, antioxidant activities, and color of the ginger samples.

Effects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice