Comparative study between microwave and infrared assisted peeling of ginger

Gingers are improper in shape, so the peeling process is very time consuming. Gingers of equal weight (approximate) were taken and washed in tap water and then were drained to remove the excess water and done for the primary trials. We have studied the impact of infrared heating and microwave heating parameters on physical and peeling properties of ginger and done the comparative study of infrared and microwave assisted ginger peeling. ANOVA represents that both MW power and MW time had a important (p < 0.01) effect on moisture loss, peel loss and peelability. The moisture loss, peel loss and peelability increased with the increased in MW power but at high power peel loss and peelability decreased. The peel loss and moisture loss increased with the increase in MW time. Peelability decreased at high MW time. In infrared assisted peeling ANOVA represents that distance had a important (peelabilty is <0.01), effect on moisture loss, peel loss and peelability. The peel loss showed no important (p > 0.05) changes with change in treatment time. Peel loss and peelability were significantly (p < 0.05) affected by treatment time. The moisture loss, peel loss and peelability decreased with increase in distance between heating source and sample. The moisture loss increased with increase in treatment time but peelability decreased with the same. Microwave heating showed the minimum (0.46%) moisture loss, and minimum (0.46%) peel loss whereas infrared heating gave the (35.5%) maximum peelability. (c) 2021 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the International Conference on Multifunctional Nanomaterials.