DRYING KINETICS OF GINGER (Zingiber officinale)
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Date
2011
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PAU Ludhiana
Abstract
The experiments were carried out to study the drying behaviour of fresh ginger rhizome of Kozhikallan
variety. The surface material was first peeled off. The material was then given various chemical treatments like hot water blanching, dipping in citric acid solution, dipping in lime and treating the product with KMS solution. The treated product was dried at 500C, 600C, 700C in the electrical tray dryer. Quality parameters of the dried product i.e. colour, texture, rehydration ratio and volatile oil content were found out. Dehydration characteristics revealed that drying took place in the falling rate period. It was also found out that pre treatment did not effect the quality much but the temperature did. Drying at 500C
did not affect the quality significantly, but as the temperature increased the quality of the product significantly reduced. Volatile oil was recorded to be the highest i.e.2.2% for the product pre treated with citric acid and dried at 500C. The odour of the product pre treated with citric acid and dried at 500C was also found to be better. Change in colour values for fresh and rehydrated product was found to be less i.e. 5.93 in case of the product pre treated with citric acid and dried at 500C. Three models i.e. Newton, page and modified page models were fitted to the drying data. According to the statistical criteria (R2, chi square & RMSE), the modified page model was found to be the best fit model to describe the drying behavior of the ginger rhizome.
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