Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

Ginger has a high moisture content, which makes it highly susceptible to spoilage. Therefore, the shelf life can be extended through drying. In drying process, osmotic dehydration is applied as pre-treatment due its simple operation and energy-saving process for removing from food. However, large solute gain during become major challenge of this negative impact on final product. The edible coating key step circumventing issue. Alginate potential candidate material enhance mass transfer kinetics process. This study investigated surface modification ginger slices caused by cross-linker calcium chloride plasticizer glycerol alginate using Scanning Electron Microscope. Furthermore, water loss were evaluated modelling aspects conducted. It was observed that roughness coated with combination alginate, ions reduced. facilitated have lower gain. Peleg model presented best fitting slices. From work, deduced alginate-based promising in