| Abstract In this research, the effects of convective drying method (60, 70 and 80 °C) and microwave drying method (160 and 350 W) on the drying characteristics, color, rehydration and microstructure properties of ginger has been examined. For the purpose of choosing the most appropriate thin-layer drying models in terms of the drying applications, nine mathematical models have been applied on the experimental data. Pursuant to the assessment of the statistical tests, models of Diffusion Approach, Midilli et al. and Page that represent drying characteristics are found to be better than other models. Drying applications have affected the color values of all fresh ginger samples. Results indicated that browning degree increases as drying temperature and... |
