Author(s):

Priti P Lad, Nitesh A Pachpor, Reshma D Ghutukade and Shital D Bhagat

Abstract: Preservation of foodstuffs through drying is a very ancient practice. Processing of commercial value spice crops such as ginger command priority in many countries including India as it is considered as a major food ingredient on account of its natural flavour and medicinal properties. This study was undertaken to identity suitable drying conditions by using different artificial drying methods. Drying assays were conducted in Open sun drying, Indirect solar cabinet dryer, Tray dryer and Hot air oven for the ginger flakes at temperature ranges of 50, 60, 70 and 80 °C. The pre-treated flakes with an initial moisture content of 525.2 per cent (db) were dried to 7 to 12 per cent moisture content (db) and the moisture changes during drying were monitored. These artificial drying methods were compared with sun drying. Drying duration and maximum drying rate constituted comparative criterion for the process. It was found that Open sun drying took more time (19 Hrs) as compared to Indirect solar cabinet drying (16 Hrs), Tray drying (9 Hrs) and Hot air oven (11Hrs) for the same level of initial and final moisture content conditions. The highest temperature recorded was for the tray dryer (50 °C) followed by indirect solar cabinet dryer (61 °C), open sun drying (51 °C). The drying characteristics are nearly similar for all the methods with a little variation. Drying rates were affected by drying air temperature and exhibited only falling rate period. Compare the Open sun drying, Indirect solar cabinet dryer, Tray Dryer and Hot air oven by drying ginger. Readings of moisture content taken at intervals of 15 min for first 2 h, 30 min for next 2 h and hourly for rest of drying period. Drying was continued till the sample attained a constant weight.

Pages: 1998-2004  |  2380 Views  1843 Downloads

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