Onion and ginger are rich sources of bioactive compounds which are lost during conventional drying process. The present study was designed to optimize the novel Microwave Assisted Drying and Extraction technique (MADE) for simultaneous drying and extraction/recovery of bioactive compounds from model food products. The time required for drying of samples was 11 (onion) and 16 (ginger) minutes with recovery yield of 87% (onion) and 85% (ginger). The drying time was reduced to 100 times compared to hot air drying and moisture ratio of dried samples was best described by Midilli model. The diffusivities of onion and ginger slices were 1.27 e-11 and 1.43 e-11 m2/s, respectively. Moreover, microwave-based extraction was compared with conventional one. The results of antioxidant activity and total phenolic contents of condensates obtained through MADE were higher compared to conventional method. In short, MADE exhibited better yield of extraction and drying properties compared to conventional methods.

中文翻译：

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微波辅助干燥生姜和洋葱并同时提取生物活性化合物的建模和动力学研究。

洋葱和生姜是生物活性化合物的丰富来源，它们在常规干燥过程中会丢失。本研究旨在优化新型微波辅助干燥和提取技术（MADE），以同时干燥和提取/从模型食品中提取生物活性化合物。样品干燥所需的时间为11分钟（洋葱）和16分钟（姜），回收率为87％（洋葱）和85％（姜）。与热风干燥相比，干燥时间减少了100倍，而干燥样品的水分比由Midilli模型最好地描述。洋葱和生姜片的扩散度分别为1.27 e-11和1.43 e-11 m2 / s。此外，将基于微波的提取与常规提取进行了比较。与传统方法相比，通过MADE获得的缩合物的抗氧化活性和总酚含量更高。简而言之，与传统方法相比，MADE表现出更好的提取率和干燥性能。