Experiment on drying ginger in Dome dryer

Report on Experiment of Drying Ginger in Dome Dryers

Aim:

To dry Ginger in the dome dryer and to observe following

1. Fragrance retention
2. Taste retention

Parameters observed:

Loading time            : 11:00 PM on 20/04/2017

Temperature inside dome at loading                        : 31°C

Temperature Outside dome at loading                    : 31°C

Loading Pattern      : Three samples in a tray

Area of tray              :  116 cm ×86 cm

Quantity                   :

Sr.No.	Type	Weight (grams)
1	Sliced	124
2	Diced	118
3	Whole	123
Total	365

Procedure of measurement of drying

1. Noting time of loading and temperature of loading.
2. Weighing all samples individually.
3. Measuring weight of each sample individually
4. Noting the time of unloading.
5. Weighing all samples individually.
6. Calculating the difference of weight to determine loss of moisture.
7. Calculating average drying time.

Observation on drying:

Sampling	Sampling type	Loss on drying Process
Initial weight	Intermediate weight @ 3 hrs from loading	Final Weight@ 98 hrs from loading	Moisture Loss %
1	Sliced	124	72	28	77.4
2	Diced	118	100	35	70.3
3	Whole	123	113	92	25.2
Tatal	3	365	285	115	68.4

Conclusion:

The drying of ginger was successfully done in the dome dryer. The temperature was varying from 24 to 46 degree Celsius approximately (Not measured).

The Sliced sample was crisp dry after 48 hrs. Diced samples dried after 72 hrs. The sample kept whole didn’t showed any good results however there is a loss in weight.