|
Twitter
|
Facebook
|
Google+
|
VKontakte
|
LinkedIn
|
Viadeo
|
English
|
Français
|
Español
|
العربية
|
 
International Journal of Innovation and Applied Studies
ISSN: 2028-9324     CODEN: IJIABO     OCLC Number: 828807274     ZDB-ID: 2703985-7
 
 
Friday 22 November 2019

About IJIAS

News

Submission

Downloads

Archives

Custom Search

Contact

Connect with IJIAS

  Call for Papers - November 2019     |     Now IJIAS is indexed in EBSCO, ResearchGate, ProQuest, Chemical Abstracts Service, Index Copernicus, IET Inspec Direct, Ulrichs Web, Google Scholar, CAS Abstracts, J-Gate, UDL Library, CiteSeerX, WorldCat, Scirus, Research Bible and getCited, etc.  
 
 
 

Drying and Dehydration Kinetics of Ginger


Volume 9, Issue 2, November 2014, Pages 956–967

 Drying and Dehydration Kinetics of Ginger

Md. Masud Alam1, Muhammad Zakaria Hossain2, Morgina Aktar3, Md. Saiful Islam4, and Zakiul Hasan5

1 Spices Research Centre, Bangladesh Agricultural Research Institute, Shibganj, Bogra, Bangladesh
2 Spices Research Centre, Bangladesh Agricultural Research Institute, Shibganj, Bogra, Bangladesh
3 Thakurgaon Polytechnic Institute, Thakurgaon, Bangladesh
4 HarvestPlus Bangladesh, International Rice Research Institute, Dhaka, Bangladesh
5 HarvestPlus Bangladesh, International Rice Research Institute, Dhaka, Bangladesh

Original language: English

Received 8 September 2014

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


The experiment was conducted to study the drying behavior of ginger using mechanical drier and osmotic dehydration and development of dehydrated ginger products. Three different thicknesses (3, 5 and 7mm slice) and three different temperatures (52oC, 60oC and 68oC) were used in this study for ginger drying. The study revealed that 3mm thick slice required the least time to dry, followed by 5mm thick slice, while the highest drying time was for 7mm thick slice. It was also noticeable that for reaching to a specific moisture ratio, 68oC temperature took least time to dry, followed by 60oC, while highest was required at 52oC. The influence of air temperature (db) on drying rate constant and diffusion coefficient showed Arrhenius type relationship between diffusion coefficient and absolute temperature. The activation energy for diffusion of water from ginger was found 15.868 Kcal/g-mole. The influence of sample thickness on drying time showed a power law relationship. The value of exponent of power law equation is 0.5315 which indicated the presence of significant amount of external mass transfer resistance. The rate of extent of weight loss , moisture content, solid gained and normalised solid content (NSC) were strongly influenced by strength of osmotic solution, immersion time and were rapid during the first 6 hrs of osmotic dehydration.

Author Keywords: ginger, drying, osmotic dehydration, drying rate constant, diffusion coefficient, activation energy.


How to Cite this Article


Md. Masud Alam, Muhammad Zakaria Hossain, Morgina Aktar, Md. Saiful Islam, and Zakiul Hasan, “Drying and Dehydration Kinetics of Ginger,” International Journal of Innovation and Applied Studies, vol. 9, no. 2, pp. 956–967, November 2014.