Effect of superfine grinding on properties of ginger powder

• Published in: Journal of food engineering 2009-03, Vol.91 (2), p.217-222
• Main Authors: Zhao, Xiaoyan, Yang, Zaibin, Gai, Guosheng, Yang, Yufeng
• Format: Article
• Language: English
• Subjects: angle of repose; Aroma and flavouring agent industries; Biological and medical sciences; bulk density; dispersibility; food analysis; food composition; Food engineering; Food industries; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; General aspects; Ginger; ginger powder; grinding; microstructure; Particle size; Physical and chemical properties; powdered foods; powders; solubility; Superfine grinding; surface area; surface quality; ultrafine powders; water holding capacity; water solubility
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.08.024

The superfine grinding could produce a narrow and uniform particle size distribution in dry ginger. The physical–chemical properties of five types of ginger powders with particles size of 300, 149, 74, 37 and 8.34 μm were investigated. The size was smaller for ginger powders, greater for the surface area (from 0.331 to 1.320 m 2/g) and bulk density (from 0.3069 to 0.3426 g/ml) and smaller for the angle of repose (from 51.50° to 46.33°) and slide (from 45.80° to 39.50°). The values of water absorption index (WAI), water solubility index (WSI) and protein content significantly increased with decreasing the size of ginger particles ( p < 0.05). Interestingly, the values of WAI, WSI and protein content of ginger powder with a particle size of 8.34 μm during soaking reached 0.52 g/g, 33.70% and 84.93% for 60 min, respectively. SEM observations revealed the shape and surface morphology of five types of ginger powders.