Drying kinetics and activation energy for solar drying of ginger slices

Abstract

Drying is one of the oldest and most important preservation method for food in which by reducing the water activity the shelf life can be increased. In the present investigation, fresh ginger was pretreated in calcium oxide solution at different concentrations. Solar drying at three temperature levels viz., 55, 65 and 75o C at loading densities of 0.147 g/cm2, 0.176 g/cm2, 0.206 g/cm2 respectively were used for the investigation. Results of study revealed that the total time required for ginger drying in solar dryer curtails with rise in drying air temperature and increased as loading density increased. The activation energy was observed to be 20.45 kJ mol-1, 29.06 kJ mol-1 and 17.6 kJ mol-1 for 0.147 g/cm2, 0.176 g/cm2 and 0.206 g/cm2 loading density respectively. Also, the diffusivity increased with increase in temperature from 45 to 65 oC.

Engineering and bio‐chemical properties of asparagus roots (Asparagus racemosus L.)

“…The knowledge of area and volume helps in unit operation such as drying, heating, and cooling. To examine the fruit maturity, color values are highly useful and also a helpful criterion for product quality (Shahi et al, 2022).…”

“…The antioxidant capacity based on FRAP was found to be 204.16 ± .02 μM of Fe ion/g. The moisture content of any agricultural commodity is one of the most important criteria for shelf life and other properties and reduction of moisture content reduces water activity, which increases the shelf life of the product (Shahi et al, 2022). The moisture content and ash content of the roots were 69.97% (w.b.)…”