Author(s):

YV Shete, SM Chavan, M Shrivastava and V Kumar

Abstract: Maran variety of freshly harvested Ginger rhizomes procured from local market were washed under running water followed by cutting into cubes by using knives and then grated by kitchen grater. Ginger flakes of nearly average uniform size of 45 mm × 15 mm × 3 mm were obtained. A laboratory model tray dryer was used for drying Ginger flakes. Three different samples of Ginger flakes viz. Raw Untreated, Lime Treated (6 h immersion in 2% lime solution), and Osmosed were taken for drying experiment at each level of drying air temperature (50, 60, 70^oC). Drying time, Drying rate, Moisture reduction was calculated later with the help of observed data. The dehydrated Ginger flake samples were taken for Quality evaluation by sensory method, colour parameters, rheological characters, and rehydration of final product was also carried out. The dried Ginger flakes showed best rehydration characteristics to yield good quality rehydrated flakes which could be preserved and used during off-season.

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