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- W2187200105 abstract "In the investigated study, three varieties of ginger viz. Riode-Janeiro, Maran, Himachal were taken with a view to study the drying characteristics and thereby the production of ginger flakes for powder production. The drying characteristics of ginger was studied using tray drier (at temperatures 50 0 C and 60 0 C), combined tray and vacuum drier (at temperatures 50 0 C and 60 0 C for tray drier and 60 0 C at 450 mm Hg pressure for vacuum drier) and natural circulation solar drier. The superfine grinding could produce a narrow and uniform particle size distribution in dry ginger. The physico-chemical properties of five types of ginger powders with particles size of 300, 149, 74, 37 and 8.34 µm were investigated. The size was smaller for ginger powders, greater for the surface area (from 0.331 to 1.320 m 2 /g) and bulk density (from 0.3069 to 0.3426 g/ml) and smaller for the angle of repose (from 51.50 o to 46.33 o ) and slide (from 45.80 o to 39.50 o ). The values of water absorption index (WAI), water solubility index (WSI) and protein content significantly increased with decreasing the size of ginger particles (p < 0.05). Interestingly, the values of WAI, WSI and protein content of ginger powder with a particle size of 8.34 µm during soaking reached 0.52 g/g, 33.70% and 84.93% for 60 min, respectively." @default.
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- W2187200105 date "2014-01-01" @default.
- W2187200105 modified "2023-09-27" @default.
- W2187200105 title "Studies on Drying Characteristics of Ginger and Studies on Drying Characteristics of Ginger and Studies on Drying Characteristics of Ginger and Studies on Drying Characteristics of Ginger and Rheological Properties of Superfine Ginger Powder Rheological Properties of Superfine Ginger Powder Rheological Properties of Superfine Ginger Powder Rheological Properties of Superfine Ginger Powder" @default.
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