The perishable herb ginger (Zingiber officinale) possesses natural aroma and different
biologically active components which are beneficial for our health. This can be dried for
preservation in pick season for shelf-life increment. This study studied the analysis of the
chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for
preservation. Air drying was carried out using a cabinet dryer at different temperatures
and thickness. According to the sorption isotherm study, monolayer moisture content
(MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the
Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in
temperature at constant thickness while the adverse result was found with the increase in
thickness at a constant temperature. Then, powder-based drinks were prepared by using
five different percentages of ginger. The preferences of consumers were measured by
statistical analysis of the scores obtained from the response of organoleptic taste panel.
The sample containing 1.84% ginger powder was considered the best in overall
acceptability
Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke
