Development of a Microwave-Based Protocol for Efficient Dehydration of Ginger Slices
Vijay Kumar Singh *
Department of Processing & Food Engineering, Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar- 224122, UP (Constituent College of ANDUAT, Ayodhya), India.
*Author to whom correspondence should be addressed.
Abstract
A two-stage dehydration process was employed to reduce the moisture content of ginger from 316% to 10% (db), utilizing a combination of a domestic microwave oven and a hot air oven. This hybrid approach demonstrated significant time savings of 30-50% compared to traditional hot air oven dehydration alone. The process involved an initial dehydration stage in the microwave oven, followed by a finishing stage in the hot air oven. Based on the observed time efficiency and product quality, the two-stage dehydration process with optimized energy level settings of the microwave oven is highly recommended.
Keywords: Dehydration process, microwave-based protocol, ginger slices, moisture content