1Student of Master of Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India
2Professor and PI, AICRP on PHT, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India
3Associate Professor, Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India
Online published on 21 December, 2015.
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.
Ginger rhizome, convective drying, oleoresin content, flavour strength, color value
