ABSTRACT: The parameters of microwave drying equipment for brown sugar preserved ginger were preliminarily studied, which could provide reference for the development of ginger products, the full maintenance of nutritional and health value of products, the enrichment of ginger products and the application of microwave technology in industrialization.
The effects of different drying conditions on the dehydration rate and sensory quality of preserved ginger fruits with brown sugar were studied by single factor and orthogonal experiments. The optimum microwave drying parameters of preserved ginger fruits with brown sugar were obtained as follows: intermittent drying method, microwave power 320 W, loading 90 g and drying time 6 min. At this time, the sensory quality of the product samples obtained was better, showing translucency and translucency. It has mild puffing, no coking, uniform color, luster, full texture, toughness, pure taste, moderate spicy taste of ginger and fragrance of brown sugar.
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