Convective Drying of Ginger Rhizomes and Slices

摘要

Experimental trials on convective drying of ginger rhizomes and slices (5 and 10 mm) were conducted usingfactorial completely randomized design. Ginger rhizomes and slices were dried at air temperatures of50, 60 and 70°C with drying air velocity of 2m.s~' in laboratory tray dryer. Drying air temperature was optimized on the basis of maximum retention ofoleoresin content, flavour strength and L * value ofcolour with minimum drying time and specific energy consumption. Optimum temperature for convective drying of ginger rhizomes and slices was found to be 60°C.