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	Effect of superfine grinding on properties of ginger powder
	Zhao, Xiaoyan ; Yang, Zaibin ; Gai, Guosheng ; Yang, Meng
	2010-10-12 ; 2010-10-12
关键词	Ginger Superfine grinding Particle size Physical and chemical properties ZINGIBER-OFFICINALE PGE(2) PRODUCTION PELLETS Engineering, Chemical Food Science & Technology
中文摘要	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 mu m 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 degrees to 46.33 degrees) and slide (from 45.80 degrees to 39.50 degrees). 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 mu m 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. (C) 2008 Elsevier Ltd. All rights reserved.
语种	英语 ; 英语
出版者	ELSEVIER SCI LTD ; OXFORD ; THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
内容类型	期刊论文
源URL	[http://hdl.handle.net/123456789/78279]
专题	清华大学
推荐引用方式 GB/T 7714	Zhao, Xiaoyan,Yang, Zaibin,Gai, Guosheng,et al. Effect of superfine grinding on properties of ginger powder[J],2010, 2010.
APA	Zhao, Xiaoyan,Yang, Zaibin,Gai, Guosheng,&Yang, Meng.(2010).Effect of superfine grinding on properties of ginger powder..
MLA	Zhao, Xiaoyan,et al."Effect of superfine grinding on properties of ginger powder".(2010).

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