The influence of osmotic solutions on physicochemical properties and volatile compounds of ginger during air drying

Osmotic dehydration is a pre-treatment for conventioal air drying by removal of product water hence decreasing drying time. It also improves sensory, functionality and nutritional characteristic of dried food products. In this study, osmotic dehydration of fresh ginger in 50 and 70% w/w sucrose solutions was done. Then samples were dried in cabinet drier in 60 ̊C and air velocity of 1 m/s. Drying curves were obtained, and color parameters (L, a, b, ΔE) and volatile compounds were measured. Drying time in both treated samples and control was significantly different (P