FTIR, XRD and SEM Analysis of Ginger Powders with Different Size

The grinding treatment could modify and change the chemical property of ginger powder. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to detect the chemical functional groups and structure of ginger powders with different sizes. FTIR showed that the absorption bands of different sizes of ginger powders were similar, but the intensity of bands decreased with reduce ginger particle size. The spectra of ginger superfine powder with a particle size of 8.34 μm were shifted compared with spectra of the particle sizes of 300, 149, 74 and 37 μm. It was concluded that the rigid and ordered structure of the cellulose was deteriorated by the superfine grinding treatment. XRD revealed that as the powder size decreased, the crystallinity and intensity of crystal peaks increased. The results of SEM showed that the superfine pulverizing was effective to change the original structure of the ginger powders. Practical Applications Superfine grinding is a novel technology in food processing and can improve the physicochemical properties of food materials. In addition, the knowledge provided by this work may promote the application of superfine grinding in the food industry.