Vol. 12, Issue 3 (2023)

Author(s):
Thippanna KS, Shiddangouda Yadachi, Kiran Nagajjanavar, Darshan S and Navya B

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 dryer and solar tunnel dryer. Ginger rhizomes were scraped and dried from an initial moisture content of 83.3 % to final moisture content of less than 11-12% by various drying methods such as sun drying and solar tunnel drying. Scraping of ginger rhizomes significantly reduced the drying time of ginger in all the drying methods. It was observed that drying of whole ginger rhizomes under sun took the maximum time (18 days) of Rio-de-Janeiro and Himachal followed by solar tunnel drying (12 days). Significant reduction in essential oil and oleoresin content of dry ginger was found as the rhizome length decreased. It was observed from the drying studies that whole ginger rhizomes dried faster under solar tunnel drying compared to open sun drying. The drying characteristics are nearly similar for all the methods with a little variation. Drying was continued till the sample attained a constant weight.