Abstract :

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 this operation, having as quality parameters the organoleptic properties, namely, color, taste and smell.

The kinetics of the drying of grated ginger (Zingiber officinale) was analyzed. A microwave oven with power values of 15 and 20 W/ g of product, was used. This energy was lower than that required by other drying methods, the periods of time used were 35 min for 20 W/g and 45 min for 15 W/g. The numerical model that best represents the kinetics was the exponential one. The color variations at the end of the process were greater for the power of 15 W/g, which turned into a product of acceptable appearance, the taste was slightly more acidic, but the smell lasted very little.

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Keywords :

Color change drying kinetics, Control power, Ginger grated, Microwave drying.

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