Optimality of Process Parameters During Refractance Window Drying of Ginger

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This article presents an optimization study on the refractance window drying (RWD) of ginger. Here, two optimization methods, namely the trial-and-error approach and Response Surface Methodology-based optimization were followed for the determination of least drying time with respect to optimized nutritional parameters. In the trial-and-error methodology, film thickness (5–14 milli inches or mils), sample thickness (1–2 mm), and temperature (65–95 °C) were varied to observe and evaluate the optimal time, moisture content, antioxidant activity percentage, total phenolic content, and total flavonoid content. Following the trial-and-error methodology, the best results were obtained for ginger slices of thickness 1 mm, film thickness of 10 milli inches (mil), and drying temperature of 95 °C. To design the trials for subsequent model generation and optimization of RWD process factors, RSM’s Box-Behnken design (BBD) was utilized. The models developed were then analyzed and optimized for obtaining optimal values considering studied nutritional elements. The influence of drying temperature, time, and air velocity on nutritional parameters such as total antioxidant activity percentage, total phenolic content, and total flavonoid content was studied through the RSM-based optimization procedure. As indicated by the optimized results, the optimal drying temperature, drying time, and air velocity were found to be 95 °C, 135 min, and 0.5 m/s, respectively. The observed and anticipated values did not significantly differ (p > 0.05) and confirmed that the response surface models portrayed the effects of refractance window drying on the nutritional properties of ginger were fairly accurate.