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Ginger Processing
Ginger is harvested when stalks exhibit
yellowing and withering, about nine (9)
months after planting. Maximum oil and
oleoresin content is typically reached
between 150 and 170 days.
POST HARVEST HANDLING
A. Washing – Rhizomes are washed,
cleaned from debris, shoots and roots.
B. “Killing” – 10-min. immersion in boiling
water, to terminate enzymatic processes.
C. Drying to 8-10% moisture.
D. Dry storage at 10-15
⁰
C.
E Solvent extraction is conducted
.
preferably on unpeeled ginger. Dried
powdered rhizomes extracted by
percolation, and the extract Is then
distilled at 45-55
⁰
C. Typical extraction
solvents: ethyl acetate, hexane, or
supercritical CO
2
.
FAO: Ginger: Post-Production Management for Improved Market Access
Two-Stage Extraction of Ginger
Two-Stage Extraction:
Ginger is ground and first
steam distilled to obtain the volatile oil. This oil
represents the aroma of the spice. The de-oiled
spice is then subjected to solvent extraction to
recover the nonvolatile taste principles. The
aroma and taste fractions are proportionately
blended to give the oleoresin of the spice. Since
the aroma and pungency fractions are isolated
individually, their relative percentages in the end
product can be adjusted at will.
Acetone, methanol, isopropanol, methylene
chloride, ethyl acetate, and ethyl alcohol are
popular extraction solvents for ginger. Ethylene
dichloride is an efficient extractant; however, its
use is restricted due to alleged carcinogenicity.