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Effect of physical and chemical factor variations on the efficiency of mechanical slicing of Nigerian ginger (Zingiber Officinale Rose)


Effect of physical and chemical factor variations on the efficiency of mechanical slicing of Nigerian ginger (Zingiber Officinale Rose)



Journal of food engineering 56(1): 43-47



ISSN/ISBN: 0260-8774

DOI: 10.1016/s0260-8774(02)00146-2

A comprehensive evaluation of the effects of moisture content, size and surface area on the efficiency of mechanical slicing of Nigerian ginger, was conducted to generate essential data for the growing number of ginger processors and machine designers in Nigeria. Ginger rhizomes were grouped into A, B, C and D according to their numerical dimension and weight. Physical properties investigated included surface area (13.32-56.17 cm2), volume (7.43-64.0 cm3), eccentricity (1.76-1.97), longitudinal length (5.4-12.5 cm) amongst others. The moisture content of the ginger rhizome (45.60-82.42%) was found to influence the slicing time. Yields of standard slices and solid losses were observed to be dependent on moisture content and surface area. It is evident from this study that size, surface area and moisture content of ginger rhizome affect the quality and efficiency of its slicing.

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Accession: 013114545

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