IME 2019

EVALUATION OF DRYING CHARACTERISTICS FOR GINGER IN FORCED CONVECTION DRYER (141513)

DOI :

Abstract : Drying or dehydration or dewatering is the oldest in the present work, quality drying characteristics of sliced ginger with forced convection method were studied. The high moisture content of the ginger and low shelf life of raw ginger makes the transportation and marketing of ginger an expensive proposition. Due to excess moisture content, it subjected to spoilage and become waste. Drying improve the shelf life and decrease volume of particular product. Thereby, making the product more useful with long storage capacity.

Pages : 45-52

Downloads : 1

Publication Date :

Modified Date : 2019-02-28

Cite/Export :

Toufik G Tamboli , Mahesh G Bhong , "EVALUATION OF DRYING CHARACTERISTICS FOR GINGER IN FORCED CONVECTION DRYER", IJIERT - International Journal of Innovations in Engineering Research and Technology, IME 2019, ISSN : 2394-3696, Page No. 45-52