This study aimed to describe the behavior of ginger, and to predict its water content, during artificial drying under four temperatures (60 oC, 80 oC, 100 oC, 120 oC). Experiments were carried out on ginger using a DRY-Line type oven. The obtained data was fitted using 4 semi-empirical thin layer drying models. Among the semi-empirical models considered, the diffusion approach model was chosen as the most appropriate model to describe the behavior of ginger. For the different temperatures, he presented respectively the coefficients (r) of 0.9970; 0.9974; 0.9949 and 0.9942; the coefficients Chi-square (χ²) of 4.0306 X 10-6, 3.7015 X 10-7; 1.6387 X 10-7 and 1.3637 X 10-6 and Root Mean Square Errors (RMSE) of 3.5851 X 10-4; 1.1415 X 10-4; 9.2226 X 10-5 and 2.6604 X 10-4 for the four temperatures. The diffusion coefficient varies from 9.585 X 10-9 to 3.466 X 10-8 m2/s and strongly depends on the drying temperature. The activation energy is estimated at 24.188 kJ/mol.
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