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Surface Modification Via Alginate-based Edible Coating For Enhanced Osmotic Dehydration Mass Transfer Of Ginger Slices

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dc.contributor.authorMuhammad Hafiz Hisshamen_US
dc.contributor.authorKhadijah Hilmun Kamarudinen_US
dc.contributor.authorAima Ramlien_US
dc.contributor.authorMohd Ikmar Nizam Mohamad Isaen_US
dc.date.accessioned2024-05-29T02:08:28Z
dc.date.available2024-05-29T02:08:28Z
dc.date.issued2022
dc.date.submitted2023-2-13
dc.descriptionVOL. 10 NO. 1 (2023) (page 67-73)en_US
dc.description.abstractGinger has a high moisture content, which makes it highly susceptible to spoilage. Therefore, the shelf life can be extended through drying. In the drying process, osmotic dehydration is applied as pre-treatment due to its simple operation and energy-saving process for removing moisture from food. However, large solute gain during the osmotic dehydration has become the major challenge of this process as it has a negative impact on the final product. The edible coating is the key step to circumventing this issue. Alginate is a potential candidate for the coating material to enhance the mass transfer kinetics of the osmotic dehydration process. This study investigated the surface modification of ginger slices caused by the cross-linker calcium chloride and plasticizer glycerol on alginate coating using a Scanning Electron Microscope. Furthermore, the kinetics of water loss and solute gain were evaluated and modelling aspects were conducted. It was observed that the surface roughness of ginger coated with a combination of alginate, glycerol and calcium ions has reduced. This facilitated the mass transfer process, which was observed to have a high water loss and a lower solute gain. The Peleg model presented the best fitting model of mass transfer kinetics during osmotic dehydration of ginger slices. From this work, it can be deduced that alginate-based coating can be a promising pre-treatment step in the osmotic dehydration process.en_US
dc.identifier.citationHissham MH, Kamarudin KH, Ramli A, Lani MN, Isa MINM, Salim NSM. Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices. Plant Sci. Today [Internet]. 2023 Jan. 1 [cited 2023 Mar. 8];10(1):67-73. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/1849en_US
dc.identifier.doihttps://doi.org/10.14719/pst.1849
dc.identifier.epage73
dc.identifier.issn2348-1900
dc.identifier.issue1
dc.identifier.spage67
dc.identifier.urihttps://horizonepublishing.com/journals/index.php/PST/article/view/1849/1652
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10431
dc.identifier.volume10
dc.language.isoenen_US
dc.publisherHorizon e-Publishing Groupen_US
dc.relation.ispartofPlant Science Todayen_US
dc.subjectGinger, alginate, coating, osmotic dehydration, mass transferen_US
dc.titleSurface Modification Via Alginate-based Edible Coating For Enhanced Osmotic Dehydration Mass Transfer Of Ginger Slicesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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