Journal

14 of Spices and Aromatic Crops

Vol. 20 (1) : 14–21 (2011) Indian Society for Spices

Physical and biochemical parameters of fresh and dry ginger (Zingiber officinale
Roscoe)
E Jayashree & R Visvanathan1
Indian Institute of Spices Research
Kozhikode (Calicut)-673 012, Kerala, India.
E-mail: ejayasree05@yahoo.com

Received 24 May 2010; Revised 22 February 2011; Accepted 24 February 2011

Abstract
The physical and biochemical properties of fresh and dry ginger (Zingiber officinale) (cv:
Himachal) obtained from Nemmara (Palakkad District, Kerala), useful for the design of
processing machineries, were determined. The average moisture content of fresh and dry
rhizomes were 81.70% and 8.85%, respectively. The average length, width and thickness of
fresh rhizome were 14.99 cm, 8.17 cm and 4.49 cm, respectively and the corresponding values
for dry rhizome were 9.74 cm, 5.56 cm and 4.49 cm. The mean values of cylindricity for
primary, secondary and tertiary finger rhizomes were 0.46, 0.51 and 0.56, respectively and
the corresponding values for dry finger rhizomes were 0.48, 0.53 and 0.58. The average mass,
volume and surface area of fresh rhizomes were 103.45 g, 85.0 cm3 and 194.52 cm2, respectively
and the corresponding values for dry rhizomes were 31.62 g, 22.10 cm3 and 65.84 cm2. The
bulk density, true density and porosity for fresh rhizomes were determined as 471.49 kg m-3,
1107.01 kg m-3 and 66.80%, respectively, and for dry rhizomes the values were 460.09 kg m-3,
1013.22 kg m-3 and 54.09%. The angle of repose increased from 34.6° to 39.5° after drying.
Mild steel surface offered more frictional resistance than other surfaces and the coefficient of
friction for fresh and dry ginger against mild steel was 0.74 and 0.54, respectively. The average
meat : peel ratio of the whole fresh rhizome was 10.7:1. The average recovery of dry ginger
was 23.01%. The dry ginger obtained had 1.6% essential oil, 3.5% oleoresin and 2.7% crude
fibre.
Keywords: ginger, physical properties, quality, Zingiber officinale.

Introduction states. Ginger grown in different parts of the

Ginger, the rhizome of Zingiber officinale country varies considerably in its intrinsic
Roscoe is one of the most widely used spice physical and biochemical properties and its
of the family Zingiberaceae. India is the suitability for processing. The important
largest ginger producing country in the quality parameters of ginger are its fibre,
world and is cultivated in most of the Indian volatile oil and non-volatile ether extract. The
1
Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University,
Coimbatore–641 003, Tamil Nadu, India.
Physical and biochemical parameters of ginger 15

size of ginger rhizome is particularly oil, oleoresin and crude fibre were determined
important when it is processed to dry ginger. for dry ginger.
Ginger types with bold rhizomes, which are
Moisture content
marketed as fresh ginger, are sometimes
unsuitable for converting to the dry spice due Moisture content of the fresh ginger rhizome
to its high initial moisture content. This sample was determined by toluene distillation
causes difficulties in drying and frequently a method (ASTA 1968). The moisture content
heavy wrinkled product is obtained and the was determined for three samples.
volatile oil content is often low and below
standard requirements (Balakrishnan 2005). Size

Since fresh ginger is subjected to various unit The size of fresh and dry ginger rhizomes was
operations like washing, peeling and drying determined by measuring the dimensions
or sometimes it is sliced or made into cubes along three principal axes, namely, major
to obtain value added products, and dry (length), minor (width) and intermediate
ginger to size reduction to get ginger powder, (thickness) of each rhizome piece using
there is a need for machines to perform these vernier callipers (least count: 0.01cm). The
operations when they are processed in large size was determined for 25 rhizomes and their
quantities. As a first step in the design of fingers.
these machines, the properties of fresh and
Shape
dry ginger need be known. However, the
information available on the physical As the shape of ginger rhizomes was
properties of fresh and dry ginger is limited. irregular, the primary, secondary, tertiary and
Hence, this study was undertaken with an quaternary fingers were separated from the
objective to determine the physical and rhizomes and all the measurements were
quality parameters of ginger, so that the recorded for whole rhizome and for
knowledge gained can be used in optimizing individual fingers separately. Shape of ginger
machine design parameters. was determined in terms of cylindricity
Materials and methods (Kaleemullah & Kailappan 2003) for 25
rhizomes and their fingers.
Studies on determining the physical and
quality parameters of fresh and dry ginger Mass, volume and surface area
were conducted at the College of Agricultural The mass of ginger rhizomes and fingers were
Engineering, Tamil Nadu Agricultural determined separately using a precision
University, Coimbatore, during January 2009.
electronic balance (readability: 0.01 g).
Freshly harvested ginger (cv. Himachal)
Volume of rhizome was determined as true
which is widely used to produce dry ginger,
volume by immersing the rhizomes in water
obtained from Nemmara (Palakkad District,
contained in a measuring cylinder and
Kerala) was used for the study. Ginger,
determining the volume of water displaced
grown in raised beds of 4 m x 1 m size,
harvested about 8 months after planting (Mohsenin 1986). The surface area was
during January 2009 was hand peeled and determined by tracing the periphery of
dried under open sun. The physical properties rhizome (primary, secondary and tertiary
like moisture content, size, shape, bulk fingers separately) on a graph sheet for all
density, true density, porosity, angle of repose, the four sides and counting the number of
surface area and coefficient of friction were squares within the outline traced (Mohsenin
determined for fresh and dry ginger. The 1986). The sum of all the areas gives the
quality parameters studied for fresh ginger surface area of the rhizome. Mass, volume
were meat : peel ratio and dry recovery and surface area were determined for 25
whereas, biochemical parameters like essential rhizomes and their fingers.
16 Jayashree & Visvanathan

Bulk density, true density and porosity quantity of rhizomes and weights were added
The bulk density was determined as the ratio to the loading pan until the container began
between the mass of ginger rhizome in a to slide. The mass of rhizomes and the added
container to its volume (Kaleemullah & weights represent the normal force and
Kailappan 2003). Rhizomes were filled in a frictional force, respectively. The co-efficient
container of 45 cm height and 30 cm diameter of static friction was calculated as the ratio
and the mass of contents was determined. The of frictional force to the normal force as,
true density of rhizome was determined by F
µ=
platform scale method (Mohsenin 1986). Both Nf
the densities were determined for 10 where, μ is the co-efficient of friction, F is the
replications. frictional force, kg; Nf is the normal force, kg.
The porosity of fresh and dry ginger rhizomes The experiment was performed using test
was computed using the formula: surfaces of hardboard, galvanised iron, mild
steel, aluminium and stainless steel sheets.
⎛ρ ⎞ The experiment was replicated three times by
ε = 1 − ⎜⎜ b ⎟⎟ × 100 emptying and refilling with different samples
⎝ ρt ⎠ in the container every time.
where, ε is the porosity, %; p b is the bulk Quality
density, kg m-3 ; pt is the true density, kg m-3.
The meat : peel ratio of fresh ginger rhizome
Angle of repose and coefficient of friction was determined by manually separating the
The angle of repose is the angle made by peel from 100 g of rhizome and the mass of
ginger rhizomes with the horizontal surface rhizome meat and peel was determined to
when heaped from a known height calculate the meat : peel ratio. Dry recovery
(Kaleemullah & Kailappan 2003). One bag (25 was determined by drying 100 g of rhizomes
kg) of ginger rhizomes was heaped over a under open sun and the quantity of dry
horizontal surface. The slant height of the ginger obtained was found. The quality of
heap was determined and radius of the heap dry ginger was estimated in terms of essential
was calculated from the circumference of the oil content by AOAC (1975) method, oleoresin
heap. The angle of repose was calculated by by ASTA (1968) method and crude fibre by
using the formula: the method described in Sadasivam &
Manickam (1992).
⎛r⎞
θ = cos −1 ⎜ ⎟ Results and discussion
⎝l⎠ Moisture content
where, θ is the angle of repose, r is the radius The average moisture content of fresh and dry
of the heap, cm; l is the slant height of the ginger whole rhizomes was 81.70% and
heap, cm. The experiment was replicated three 8.85%, respectively (Table 1). In case of fresh
times.
The experimental apparatus used to determine Table 1. Moisture content of fresh and dry
coefficient of friction was similar to that ginger rhizomes
suggested by Kaleemullah & Kailappan Category Average moisture content (%)
(2003). The apparatus consisted of a Fresh ginger Dry ginger
frictionless pulley fitted on a frame, a Whole rhizome 81.70 8.85
bottomless cylindrical container (94 mm Primary finger 81.36 8.93
diameter and 98 mm height), loading pan and
Secondary finger 81.62 8.86
test surfaces. The bottomless container placed
Tertiary finger 82.13 8.76
on the test surface was filled with a known
Physical and biochemical parameters of ginger 17

primary, secondary and tertiary finger and tertiary fingers were 29.27%, 27.94% and
rhizomes, the average moisture content was 31.96%, respectively.
81.36%, 81.62% and 81.13%, respectively, and The average width of fresh whole ginger
the corresponding values for the dry rhizome was 8.17 cm and varied as 3.79 cm,
rhizomes were 8.93%, 8.86% and 8.76%. 2.34 cm and 1.74 cm for primary, secondary
Moisture content of the produce determines and tertiary finger rhizomes, respectively. In
the shelf life and keeping quality of ginger. case of dry ginger, the average width of the
Sreekumar et al. (2002) have suggested drying rhizome was 5.56 cm and the values
of fresh ginger from about 85% moisture to a corresponding to primary, secondary and
residual moisture content of about 10% for tertiary finger rhizomes were 2.60 cm, 1.50
safe storage and further processing. cm and 1.20 cm, respectively. Thus, there was
Size 31.95% reduction in the average width of the
rhizome during drying. The reductions in
Mature rhizome of ginger (cv. Himachal) is width for primary, secondary and tertiary
highly irregular in size and shape and finger rhizomes were 31.39%, 35.89% and
consists of primary, secondary and tertiary 31.10%, respectively.
finger rhizomes. The average length of the
whole fresh rhizome was 14.99 cm and varied The average thickness of the fresh whole
as 9.53 cm, 5.19 cm and 2.91 cm for primary, ginger rhizome was 4.49 cm and varied as 3.27
secondary and tertiary finger rhizomes, cm, 1.99 cm and 1.51 cm for primary,
respectively (Table 2). In case of dry ginger, secondary and tertiary finger rhizomes,
the average length of the whole dry rhizome respectively. In case of dry ginger, the average
was 9.74 cm and the values varied as 6.74 cm, thickness of the whole rhizome was 3.06 cm
3.74 cm and 1.98 cm for primary, secondary and the values corresponding to primary,
and tertiary finger rhizomes, respectively. secondary and tertiary finger rhizomes were
Thus, there was 35.02% reduction in the 2.21 cm, 1.33 cm and 1.20 cm, respectively.
length of rhizome during drying. The Thus, there was 31.85% reduction in the
reductions in length for primary secondary average thickness of whole rhizome during

Table 2. Axial dimensions of fresh and dry ginger rhizomes

Category Dimension (cm) Decrease in dimension (%)
Fresh ginger Dry ginger
Length (Major axis, l)
Whole rhizome 14.99 ± 1.53 9.74 ± 0.92 35.02 ± 4.14
Primary finger 9.53 ± 1.86 6.74 ± 0.89 29.27 ± 4.21
Secondary finger 5.19 ± 1.76 3.74 ± 0.74 27.94 ± 4.79
Tertiary finger 2.91 ± 1.26 1.98 ± 0.85 31.96 ± 5.25
Width (Minor axis, a)
Whole rhizome 8.17 ± 1.74 5.56 ± 1.11 31.95 ± 1.87
Primary finger 3.79 ± 0.21 2.60 ± 0.25 31.39 ± 1.60
Secondary finger 2.34 ± 0.47 1.50 ± 0.24 35.89 ± 2.89
Tertiary finger 1.74 ± 0.47 1.20 ± 0.22 31.10 ± 3.31
Thickness (Intermediate axis, b)
Whole rhizome 4.49 ± 0.21 3.06 ± 0.19 31.85 ± 2.51
Primary finger 3.27 ± 0.16 2.21 ± 0.21 32.42 ± 2.38
Secondary finger 1.99 ± 0.29 1.33 ± 0.19 33.17 ± 3.44
Tertiary finger 1.51 ± 0.38 1.02 ± 0.22 32.45 ± 4.21
18 Jayashree & Visvanathan

drying. The reductions in length for primary, Mass, volume and surface area
secondary and tertiary finger rhizomes were
The average mass of whole ginger rhizome
32.42%, 33.17% and 32.45%, respectively. The before and after drying was 103.45 g and 31.62
size and other axial dimensions help in g, respectively (Table 4). Thus, there was a
determining the aperture size of machines, reduction of 69.43% in the mass of rhizome
particularly in separation of materials. These after drying. Similarly, the decrease in the
dimensions are useful in estimating the size mass of primary, secondary and tertiary
of machine components also (Owolarafe & finger rhizomes was 68.94%, 70.02% and
Shotonde 2004). For example, it is useful in 70.62%, respectively. Onu & Okafor (2002)
estimating the number of ginger pieces that reported that the average mass of ginger
is to be engaged at a time in case of ginger reduced from 91.88 g at 81% moisture content
washer, the spacing of slicing discs and to 10.8 g at 45.6% moisture content on wet
number of slices expected from an average basis (w.b).
piece in case of ginger slicer. The major axis
has been found to be useful by indicating the The average volume of whole ginger rhizome
natural rest position of the material and before and after drying was 85.0 cm3 and 22.1
hence in the application of compressive force cm3, respectively (Table 4). Thus, after drying
to induce mechanical rupture. ginger, the volume decreased by 74%.
Similarly, the decrease in volume after drying
Shape fresh primary, secondary and tertiary finger
In case of fresh ginger rhizomes, the mean rhizomes was 79.22%, 75.17% and 74.46%,
value of cylindricity was 0.46, 0.51 and 0.56 respectively. Reduction in volume of ginger
for primary, secondary and tertiary finger from 64 cm3 to 7.43 cm3 was reported by Onu
rhizomes, respectively, and the corresponding & Okafor (2002) as the moisture content
values for dry rhizomes were 0.48%, 0.53% reduced from 81% to 45.6% (w.b.),
and 0.58% (Table 3). This property is respectively.
indicative of the material to slide over another The average surface area of whole ginger
surface. rhizome before and after drying was 194.52

Table 3. Cylindricity of fresh and dry ginger rhizomes

Particulars Fresh ginger Dry ginger Increase in
cylindricity (%)
Primary finger
Normal to length 0.55 ± 0.07 0.58 ± 0.03 5.17 ± 0.04
Normal to major diameter 0.42 ± 0.11 0.44 ± 0.07 4.55 ± 0.05
Normal to minor diameter 0.41 ± 0.10 0.43 ± 0.02 4.65 ± 0.06
Mean 0.46 ± 0.09 0.48 ± 0.07 4.16 ± 0.04
Secondary finger
Normal to length 0.56 ± 0.08 0.57 ± 0.02 1.75 ± 0.05
Normal to major diameter 0.52 ± 0.07 0.53 ± 0.10 1.87 ± 0.06
Normal to minor diameter 0.47 ± 0.05 0.48 ± 0.04 2.08 ± 0.04
Mean 0.51 ± 0.06 0.53 ± 0.04 3.77 ± 0.05
Tertiary finger
Normal to length 0.59 ± 0.02 0.60 ± 0.06 1.66 ± 0.04
Normal to major diameter 0.57 ± 0.04 0.58 ± 0.09 1.72 ± 0.08
Normal to minor diameter 0.54 ± 0.03 0.55 ± 0.03 1.82 ± 0.04
Mean 0.56 ± 0.03 0.58 ± 0.05 3.45 ± 0.06
Physical and biochemical parameters of ginger 19

Table 4. Mass, volume and surface area of single fresh and dry ginger rhizomes
Category Fresh ginger Dry ginger Decrease in value (%)
Mass (g)
Whole rhizome 103.45 ± 10.01 31.62 ± 6.12 69.43 ± 6.53
Primary finger 44.82 ± 6.63 13.92 ± 4.51 68.94 ± 5.21
Secondary finger 18.08 ± 4.51 5.42 ± 2.20 70.02 ± 3.26
Tertiary finger 13.31 ± 3.62 3.91 ± 1.58 70.62 ± 3.21
Volume (cm 3)
Whole rhizome 85.00 ± 4.52 22.10 ± 0.31 74.00 ± 1.34
Primary finger 36.10 ± 1.06 7.50 ± 0.21 79.22 ± 1.05
Secondary finger 14.50 ± 0.70 3.6 0 ± 0.10 75.17 ± 0.91
Tertiary finger 4.70 ± 0.005 1.20 ± 0.09 74.46 ± 0.01
2
Surface area (cm )
Whole rhizome 194.52 ± 6.23 65.84 ± 4.23 66.16 ± 2.31
Primary finger 59.33 ± 7.23 27.67 ± 4.52 53.36 ± 2.13
Secondary finger 61.61 ± 5.34 24.02 ± 2.20 61.01 ± 2.64
Tertiary finger 49.05 ± 7.01 17.5 ± 2.09 64.32 ± 1.56

cm2 and 65.84 cm2, respectively (Table 4). Thus, and 1170.62 kg m-3 to 1013.22 kg m-3, 1011.47
the surface area reduced by 66.16% after kg m -3 and 1002.33 kg m -3 for primary,
drying. Similarly, the decrease in the surface secondary and tertiary finger rhizomes of
area of primary, secondary and tertiary finger fresh and dry ginger, respectively.
rhizomes was 53.36%, 61.01% and 64.32%,
respectively. The surface area was found to The average porosity of fresh whole ginger
reduce from 56.17 cm 2 to 13.34 cm 2 in rhizome was 66.80% and the corresponding
Nigerian yellow bark ginger, after drying value for dry ginger was 54.09%. The porosity
from 81% to 45.6% (w.b.) (Onu & Okafor value decreased from 56.15%, 53.74% and
2002). These properties are useful to 52.68% to 52.71%, 51.61% and 49.72% for
determine the load and space occupied by primary, secondary and tertiary finger
ginger during transportation (Owolarafe & rhizomes of fresh and dry ginger, respectively.
Shotonde 2004). Onu & Okafor (2002) reported that the bulk
density of ginger decreased from 1.51 kg l-1 to
Bulk density, true density and porosity
1.50 kg l-1 as the moisture content of ginger
The average bulk density of fresh whole decreased from 81.0% to 45.6%, respectively.
ginger rhizome was 471.49 kg m -3 and the Knowledge of these properties is useful
corresponding value for dry ginger was during transportation of bulk materials and
460.09 kg m-3 (Table 5). The bulk density for during the design of separators, especially
primary, secondary and tertiary rhizomes of when hydrodynamic separators are to be used
fresh ginger decreased from 485.97 kg m -3, (Owolarafe & Shotonde 2004).
523.51 kg m-3 and 541.54 kg m-3 to 478.33 kg
m -3 , 485.53 kg m -3 and 498.36 kg m -3 , Angle of repose and coefficient of friction
respectively for dry ginger. The angle of repose for fresh whole ginger
The average true density of fresh whole rhizomes was 34.6° and for dry ginger the
ginger rhizome was 1107.01 kg m -3 and the value increased to 39.5°. The values of angle
corresponding value for dry ginger was of repose for fresh primary, secondary and
1013.22 kg m -3 (Table 5). True density tertiary finger rhizomes were 34.9°, 35.1° and
decreased from 1099.13 kg m-3, 1106.27 kg m-3 36° respectively, and the corresponding values
20 Jayashree & Visvanathan

Table 5. Bulk density, true density and porosity of ginger rhizome before and after drying
Category Fresh ginger Dry ginger Decrease in
value (%)
Bulk density (kg m-3)
Whole rhizome 471.49 ± 10.63 460.09 ± 6.12 2.41 ± 2.35
Primary finger 485.97 ± 12.31 478.33 ± 5.34 1.57 ± 2.65
Secondary finger 523.51 ± 11.52 485.53 ± 4.89 7.25 ± 1.57
Tertiary finger 541.54 ± 12.69 498.36 ± 3.94 7.97 ± 1.43
True density (kg m -3)
Whole rhizome 1107.01 ± 26.76 1013.22 ± 2.65 8.47 ± 3.45
Primary finger 1099.13 ± 39.65 1011.47 ± 2.79 7.97 ± 3.68
Secondary finger 1106.27 ± 58.35 1003.43 ± 1.14 9.30 ± 4.12
Tertiary finger 1170.62 ± 53.39 1002.33 ± 0.96 14.38 ± 4.65
Porosity (%)
Whole rhizome 66.80 ± 3.12 54.09 ± 3.43 19.03 ± 2.68
Primary finger 56.15 ± 2.64 52.71 ± 2.86 6.13 ± 1.64
Secondary finger 53.74 ± 3.06 51.61 ± 2.64 5.96 ± 1.32
Tertiary finger 52.68 ± 2.87 49.72 ± 2.26 5.62 ± 1.26

for dry fingers were 40.2°, 40.6° and 41.2° suitable material whenever the produce has
(Table 6). This property is important in the to be conveyed during processing.
design of the handling system (Chandrasekar
Quality of dry ginger
& Viswanathan 1999).
The coefficient of friction of fresh ginger The average meat : peel ratio of the whole
rhizomes against plywood, stainless steel, fresh rhizome was 10.68 and varied as 10.60,
aluminium, galvanized iron and mild steel 10.70 and 10.71 for primary, secondary and
surfaces were 0.53, 0.57, 0.68, 0.72 and 0.74, tertiary finger rhizomes, respectively (Table
respectively. The corresponding values for dry 7). The average dry recovery of whole ginger
ginger were 0.45, 0.46, 0.48, 0.52 and 0.54 rhizome was 23.01%. Dry recovery of
(Table 6). These properties serve to select a primary, secondary and tertiary rhizomes was

Table 6. Angle of repose and coefficient of friction of ginger rhizome before and after drying
Category Fresh ginger Dry ginger Increase / decrease
in value (%)
Angle of repose (°)
Whole rhizome 34.6 ± 1.1 39.5 ± 0.9 (+) 14.3 ± 0.9
Primary finger 34.9 ± 1.1 40.2 ± 0.9 (+) 15.2 ± 0.9
Secondary finger 35.1 ± 1.2 40.6 ± 1.1 (+) 15.5 ± 1.1
Tertiary finger 36.0 ± 1.2 41.2 ± 1.1 (+) 14.5 ± 1.1
Coefficient of friction
Ply wood 0.53 ± 0.01 0.45 ± 0.02 (-) 15.09 ± 2.32
Stainless steel 0.57 ± 0.02 0.46 ± 0.01 (-) 19.29 ± 2.41
Aluminium 0.68 ± 0.03 0.48 ± 0.01 (-) 29.41 ± 1.56
Galvanised iron 0.72 ± 0.05 0.52 ± 0.01 (-) 27.77 ± 1.89
Mild steel 0.74 ± 0.01 0.54 ± 0.03 (-) 27.03 ± 1.91
Physical and biochemical parameters of ginger 21

Table 7. Meat : peel ratio and dry recovery of fresh ginger rhizomes
Category Meat : peel ratio Dry recovery (%)
Whole rhizome 10.68 ± 2.15 23.01
Primary finger 10.60 ± 3.10 23.69
Secondary finger 10.70 ± 3.24 22.85
Tertiary finger 10.71 ± 3.96 22.08

Table 8. Quality analysis of dry ginger rhizomes

Category Essential oil (%) Oleoresin (%) Moisture (%) Crude fibre (%)
Primary finger 1.6 3.5 11 2.7
Secondary finger 1.6 3.5 11 2.7
Tertiary finger 1.6 4.0 11 2.8

23.69%, 22.85% and 22.08%, respectively. The Balakrishnan K V 2005 Postharvest and indus-
quality of primary, secondary and tertiary dry trial processing of ginger. In: Ravindran
ginger rhizomes in terms of essential oil P N & Nirmal Babu K (Eds.) Ginger-The
content was 1.6%, 1.6% and 1.6%, oleoresin Genus Zingiber (pp. 391- 434). CRC Press,
content was 3.5%, 3.5% and 4.0% and crude Florida.
fibre content was 2.7%, 2.7%, and 2.8%, Chandrasekar V & Viswanathan R 1999 Physi-
respectively. Cv. Himachal was reported to cal and thermal properties of coffee. J.
have 0.5% essential oil, 5.3% oleoresin and Agric. Eng. Res. 73: 227–234.
3.8% crude fibre with an average dry recovery (IISR) Indian Institute of Spices Research 2008
of 22.1% in earlier studies (IISR 2008). Ginger (Extension Pamphlet). Indian
Institute of Spices Research. Calicut.
Dry recovery and oleoresin content recorded
for dry ginger obtained from the cv. Himachal Kaleemullah S & Kailappan R 2003 Geometric
and morphometric properties of chil-
was very high and is probably a major reason
lies. Int. J. Food Prop. 6: 481-498.
for the farmers in the region adopting the
cultivar for producing dry ginger. The Mohsenin N N 1986 Physical Properties of Plant
physical and biochemical properties thus and Animal Materials. 2nd Edn. (Revised).
studied will serve as primary data in the Gordon and Breach Science Publishers,
New York.
design and development of machineries for
processing of dry and fresh ginger. Onu L T & Okafor G I 2002 Effect of physical and
chemical factor variations on the effi-
Acknowledgements ciency of mechanical slicing of Nigerian
The first author is grateful to Indian Council ginger (Zingiber officinale Rosc.). J. Food
of Agricultural Research, New Delhi, and Eng. 56: 43–47.
Director, Indian Institute of Spices Research, Owolarafe O K & Shotonde H O 2004 Some
Calicut, for deputing her to Tamil Nadu physical properties of fresh okra fruit.
Agricultural University, Coimbatore, where J. Food Eng. 63: 299–302.
the above work was done as a part of Ph D Sadasivam B & Manickam A 1992 Biochemical
thesis. Methods for Agricultural Sciences.
Wiley Eastern Ltd, New Delhi & Tamil
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