Convective Drying of Ginger Rhizomes and Slices

Amit Pisal; V.D. Mudgal; P.S. Champawat; Santosh Gagare

doi:10.52151/jae2015523.1578

Authors

Amit Pisal AICRP on PHT Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India Author
V.D. Mudgal AICRP on PHT; Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author
P.S. Champawat Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author
Santosh Gagare AICRP on PHT Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author

DOI:

https://doi.org/10.52151/jae2015523.1578

Keywords:

Ginger rhizome, convective drying, oleoresin content, flavour strength, color value

Abstract

Experimental trials on convective drying of ginger rhizomes and slices (5 and 10 mm) were conducted using factorial completely randomized design. Ginger rhizomes and slices were dried at air temperatures of 50, 60 and 70°C with drying air velocity of 2 m.s-1 in laboratory tray dryer. Drying air temperature was optimized on the basis of maximum retention of oleoresin content, flavour strength and L* value of colour with minimum drying time and specific energy consumption. Optimum temperature for convective drying of ginger rhizomes and slices was found to be 60°C.

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