Paper Title :Influence of Drying Conditions on Ginger Drying with Superheated Steam
Author :Kodkwan Namsanguan, J-Parn Srimuang,Sarun Thipayawiwatpojana, Chaleomchai Hannarongchaichana
Article Citation :Kodkwan Namsanguan ,J-Parn Srimuang ,Sarun Thipayawiwatpojana ,Chaleomchai Hannarongchaichana ,
(2023 ) " Influence of Drying Conditions on Ginger Drying with Superheated Steam " ,
International Journal of Management and Applied Science (IJMAS) ,
pp. 51-57,
Volume-9,Issue-6
Abstract : The purpose of this research is to study the effects of drying conditions, i.e., drying steam temperature and velocity
on drying kinetics and quality of ginger dried by superheated steam drying. The experiments were conducted at drying steam
temperatures of 120 - 180°C and velocities of 3 - 5 m/s under atmospheric pressure. Ginger with initial moisture content
ofabout91.3% wet-basis was dried until the moisture content reached approximately18% wet-basis. The criteria for evaluation
of quality of dried product were color, shrinkage and texture (toughness).Results showed that drying period decreased asdrying
steam temperature and velocity increased. Total color difference seemed to decrease asvelocityincreased. The effects of drying
steam temperature on total color change and shrinkage were not clear. Shrinkageand toughness decreased when drying
velocity increased whereas increasing drying steam temperature reduced toughness.Consideringdrying period and quality,
superheated steam drying at 180°C and 5 m/s is the best condition for drying ginger in this study.
Keywords - Drying, Ginger, Superheated Steam, Quality
Type : Research paper
Published : Volume-9,Issue-6
DOIONLINE NO - IJMAS-IRAJ-DOIONLINE-19961
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Published on 2023-10-27 |
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