ORIGINAL RESEARCH
Quality changes and freezing time prediction during freezing and thawing of ginger Poonam Singha & Kasiviswanathan Muthukumarappan Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, South Dakota 57007
Keywords Essential oil, freezing, ginger, microstructure, quality, simulation Correspondence Poonam Singha, Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD 57007. Tel: 605.688.5670; Fax: 605.688.6764; E-mail:
[email protected] Funding Information Agricultural Experiment Station, South Dakota State University, Brookings, SD. Received: 2 July 2015; Revised: 1 October 2015; Accepted: 15 October 2015 Food Science & Nutrition 2016; 4(4): 521–533 doi: 10.1002/fsn3.314
Abstract Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P
