Drying Kinetics of Grated Ginger (Zingiber officinale) In a Microwave Oven with Control of Power
The drying of ginger in Mexico is not commercially done, which causes a large amount of product that is not consumed in the form of fresh vegetable, to be wasted. To obtain a more sustainable and profitable presentation of the product, it was proposed to analyze the drying kinetics and the time consumed to perform […]
