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Studies on Drying Characteristics of Rhizomes of Ginger (Zingiber officinale Rosc)

  • J. Prakash MaranEmail author
  • K. Swathi
  • J. Jayalakshmi
  • A. Sangeetha
  • J. Jony Blessing Manoj
  • N. Sivarajasekar
  • B. Priya
  • Naif Abdullah Al-Dhabi
  • K. Ponmurugan
Conference paper

Abstract

In this study drying characteristics of ginger (raw as well as soaked in water) was investigated by microwave drying method using five different power levels. The drying characteristics of ginger such as moisture ratio (MR), drying rate (DR), effective moisture diffusivity (EMD), energy consumption (EC) and drying efficiency (DE) were studied for ginger samples (soaked and unsoaked). The value of MR reduces quickly and then gradually decreases with augment in drying time. The drying rate increased simultaneously increase in power. Effective moisture diffusivity values increases with increase in MW power levels. The energy consumption is low at lower power level but drying efficiency was higher at high power level. Modified page model was found to be in regression with the experimental data prevailed in this study.

Keywords

Ginger Microwave Drying Energy Model 

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Copyright information

© Springer Science+Business Media Singapore 2016

Authors and Affiliations

  • J. Prakash Maran
    • 1
    Email author
  • K. Swathi
    • 1
  • J. Jayalakshmi
    • 1
  • A. Sangeetha
    • 1
  • J. Jony Blessing Manoj
    • 1
  • N. Sivarajasekar
    • 2
  • B. Priya
    • 3
  • Naif Abdullah Al-Dhabi
    • 4
  • K. Ponmurugan
    • 4
  1. 1.Department of Food TechnologyKongu Engineering CollegePerundurai, ErodeIndia
  2. 2.Department of Chemical EngineeringKongu Engineering CollegeErodeIndia
  3. 3.Department of Food Process EngineeringSRM UniversityChennaiIndia
  4. 4.Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of ScienceKing Saud UniversityRiyadhKingdom of Saudi Arabia

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