Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick's second law and found to be 1.789 × 10 −9 m 2 /s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.
Ginger is of high value and export oriented commodity crop, which plays an important role in agricultural sector. Proper drying techniques are required to capitalize this crop. In the present study, the effect of chemical pretreatment of alkaline ethyl oleate on drying behaviour of ginger was investigated and compared with untreated ginger at selected temperatures of 45, 55, and 65°C at a constant air velocity of 1.8 m/s. The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger. Thin-layer drying models such as Newton, Page, Modified Page, Henderson and Pabis, and Wang and Singh were evaluated based on statistical criteria. The Page model was found to be a better model for describing the drying kinetics of the ginger. The rehydration capacity of pretreated sample was more than that of untreated sample and increased with drying temperature. The transport of water during drying was temperature dependent and described by Fick’s equation. The effective diffusivity varied from to m2/s and to m2/s with drying temperature for untreated and pretreated ginger slices, respectively.
-Production of herbal wine from fruits and vegetable waste and their peels was carried out by using different herbs, by simple fermentation process. Different herbs such as tulsi, amla, ginger, tea leaves, aloe vera, and peppermint were used. The fermentation was carried out in two groups A and B. In group A all the herbs are used with pineapple, beetroot and carrot peels while in group B all the herbs are used with pineapple, beetroot and carrot waste obtained after extracting their juices. The fermentation process was carried out in presence of active yeast (Saccharomyces Cerevisiae) at room temperature for 10 days. Various fermentation parameters such as pH, specific gravity and alcohol content were determined for both the Groups A & B at room temperature. The yield of alcohol contents was found to be 10.5 and 15.75 % in peels and waste of selected material respectively. These herbal wines were found to be better in quality and due its various health benefits it can be widel1y used in medical application for preventing and treating various disorders.
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