title: Standardization of process parameters for microwave assisted convective dehydration of ginger.
abstract: Ginger (Zingiber Officinale, Cv. Suprava) slices (4 mm thick) were dehydrated at 25°, 40°, 50° and 60 °C with three different microwave power levels, viz. 120, 240, and 360 W in microwave assisted convective dryer up to 0.07 g moisture/g dry solid to observe the feasibility of microwave assisted convective drying for ginger. The samples were also dried without application of microwaves (0 W) at the above air temperatures. The final product quality was compared in terms of rehydration characteristics, oleoresin and volatile oil contents, hardness, color and organoleptic quality. The maximum rehydration ratio of 3.86 ± 0.06 was obtained at 50 °C without application of microwaves and was followed by 120 W-40 °C combination treatment (3.64 ± 0.15). The minimum rehydration ratio was 2.34 ± 0.20 for 360 W with 60 °C. The yield of oleoresin content was higher for 120 W as compared to other power levels, which ranged between 5.12 ± 0.85% and 6.34 ± 0.89%. The maximum retention of oleoresin was observed in case of 120 W-40 °C. The samples dried with microwave power level of 120 W also gave better yields of volatile oil as compared to other power levels. The best color was observed at 120 W-50 °C and 120 W-60 °C conditions with Hunter 'a' (redness) values at 0.50 ± 0.03 and 0.35 ± 0.03, respectively. The sensory analysis also indicated that drying at 120 W-50 °C and 240 W-50 °C combinations gave the most acceptable quality product. Drying ginger with 120 W-50 °C combination helped in a saving of 53% and 44% in drying time as compared to hot air drying at 50° and 60 °C, respectively. Drying at 240 W-50 °C also gave a reasonably acceptable quality product with a net saving of 91% and 89% in drying time as compared to hot air drying at 50° and 60 °C, respectively. However, on the basis of rehydration characteristics, the acceptable process conditions were hot air drying at 50° or 60 °C, or with the 120 W-40 °C combination.
authors.affiliation: Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Bhubaneswar, 751003 Orissa India.
authors.forename: B
authors.initials: B
authors.lastname: Mohanta
authors.affiliation: Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Bhubaneswar, 751003 Orissa India.
authors.forename: S K
authors.initials: SK
authors.lastname: Dash
authors.affiliation: Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Bhubaneswar, 751003 Orissa India.
authors.forename: M K
authors.initials: MK
authors.lastname: Panda
authors.affiliation: Department of Biochemistry, College of Vety. Sciences and Animal Husbandry, Orissa University of Agriculture and Technology, Bhubaneswar, 751003 Orissa India.
authors.forename: G R
authors.initials: GR
authors.lastname: Sahoo
keywords: Color; Dehydration; Ginger; Hardness; Microwaves; Oleoresin; Rehydration; Volatile oil