Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA Convective Drying of Ginger Rizomes Gbasouzor Austin Ikecukwu, Member IAENG, Sam Nna Omenyi Abstract. Tis paper presents te results of convective drying of ginger rizomes under blanced, unblanced, peeled and unpeeled conditions using te ars-68 environmental cambers for te drying process and td12a - linear eat conduction experimental equipment to measure te termal conductivities of te ginger at six temperature levels ranging from 1 c - 6 c and drying times of 2 and 24 ours. Te drying curves were drawn using te moisture and conductivity data. Te drying rate at iger drying times (24 ours) was.889/ o c and.4437/ o c for 2 ours drying, giving 5% in moisture reduction rate. Wereas te initial moisture content was 95.12%, it reduced to 59.33% for te 24 our-drying time. Te result of tis study sows tat te lowest moisture content (5.98%) was obtained for unpeeled ginger wile te igest was te blanced (9.4%) all for 24 our-drying and at 6 o C. Te average moisture content for 2 ours drying at 6 c was 7.6% wile for 24 ours drying; it was an average of 7.55%. wic is close to te target of 4 7% desired for tis researc. Toug our results made our target, tey are in line wit te literature results tat recommend moisture content of 7 12%. Tese sow te superiority of iger temperature drying and te use of te convective drying metod. Te termal conductivity for 24 our-dried ginger at 6 C approximates to te termal conductivity of dried ginger and it is.5 W/mK on te average. Te unpeeled ginger gave te lowest value of.46 W/mK wile te unblanced ginger gave te igest value of.55 W/mK. For 2 ours of drying, te average value was.79 W/mK wile te unblanced ginger gave te lowest (.76 W/mK) wile te blanced te igest (.84 W/mK). Keyword: Convective drying, ginger rizomes, moisture content, termal conductivity I INTRODUCTION Convective drying can be employed to remove volatile liquid from porous materials suc as food stuffs, ceramic products, clay products, wood and so on. Porous materials ave microscopic capillaries and pores wic cause a mixture of transfer mecanisms to occur simultaneously wen subjected to eating or cooling. Te drying of moist porous solids involves simultaneous eat and mass transfer. Moisture is removed by evaporation into an unsaturated gas pase. Drying is essentially important for preservation of agricultural crops for future use. Crops are preserved by Gbasouzor Austin Ikecukwuis a PD Researcer and Lecturer in te Department Mecanical Engineering, Cukwuemeka Odumegwu Ojukwu University, P. M. B. 2 Uli, Nigeria, E-mail:unconditionaldivineventure@yaoo.com, ai.gbsouzor@coou.edu.ng Pone: +234834247458 Sam Nna Omenyi is a Professor of Mecanical Engineering and former Deputy Vice Cancellor Academic, Nnamdi Azikiwe University P.M.B 525 Awka Anambra State Nigeria. removing enoug moisture from tem to avoid decay and spoilage. For example, te principle of te drying process of ginger rizomes involves decreasing te water content of te product to a lower level so tat micro-organisms cannot decompose and multiply in te product. Te drying process unfortunately can cause te enzymes present in ginger rizomes to be killed. Ginger is te rizome of te plant Zingiber officinale. It is one of te most important and most widely used spices worldwide, consumed wole as a delicacy and medicine. It lends its name to its genus and family zingiber aceae. Oter notable members of tis plant family are turmeric, cardamom, and galangal. Ginger is distributed in tropical and subtropical Asia, Far East Asia and Africa. Fig. 1: Fres Ginger Rizomes Ginger is not known to occur in te truly wild state. It is believed to ave originated from Souteast Asia, but was under cultivation from ancient times in India as well as in Cina. Tere is no definite information on te primary center of domestication. Because of te easiness wit wic ginger rizomes can be transported long distances, it as spread trougout te tropical and subtropical regions in bot emisperes. Ginger is indeed, te most wildly cultivated spice (Lawrence, 1984). India wit over 3% of te global sare, now leads in te global production of ginger. Ginger Rizomes in Nigeria In Nigeria, large-scale cultivation of ginger began in 1927 in soutern Zaria, especially witin Jemima's federated districts as well as in te adjoining parts of te Plateau. Nigeria as tried to widen te genetic base of te crop troug introduction of ginger cultivars, mainly from India. Currently, Nigeria is one of te largest producers and exporters of split-dried ginger. Ginger is readily available in te local Nigerian markets and is inexpensive. It is obtained in numerous forms in te market: fres, dry and powdered ginger rizomes (Omeni, 215). Kaduna State is adjudged te largest producer of ginger wereas oter states like Nassarawa, Gombe, Benue, Sokoto, Zamfara, Akwa Ibom, Oyo, Abia, Lagos and Bauci are among te main producers of te farm produce. However Soutern Kaduna still remains te largest producer of fres ginger in Nigeria (KADP, 2, 24; Bernard, 28). ISBN: 978-988-1448-4-8 (revised on 9 September 217) WCECS 217 ISSN: 278-958 (Print); ISSN: 278-966 (Online)
Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA Nigeria Ginger Rizomes Researc Studies conducted in te 198s were focused on sun-drying and solar drying metods. Several studies conducted on ginger rizomes were centered on effects of pricking, sundrying and sieving on Ginger (Zingiber officinale Roscoe) colour and powder (Okafor and Okafor, 27); composition of volatile oil (Ekundayo et al., 26); Bio-cemical canges in ginger during storage (Oti et al., 1988); Development of ginger processing macines (Adeyemi and Onu, 1997; Nwandikom and Njoku, 1998; Onu and Okafor, 23; Akomas and Oti, 1988; Onu, 1997; Egbucuna and Enujeke, 213); efficiency of ginger production in selected local government areas of Kaduna state, Nigeria (NdaNmadu, 214); isolation and caracterization studies of Ginger root starc as a potential industrial biomaterial (Afolayan et al., 214) etc. In tose periods, commercial ginger was exploited. Te major difficulties encountered were on pests, diseases and pollutants. Extensive studies were done in te area of post-arvest cemical dips, improved and controlled air storage, spraying of fungicide, ot water treatment, cool storage, etc. Te moisture content of Ginger rizomes as a major influence on te difficulties encountered in processing ginger rizomes produced in Nigeria. Oter difficulties include vulnerability to fungal rots and quality of dried ginger using open sun drying and/or solar drying. Ginger experiences moisture content loss eiter vigorously as a segment of te drying process or flaccidly under controlled storage of te farm produce wic will not guarantee its fresness tereafter and terefore will ave to be dried to assured moisture content of about 2-35%. II THEORETICAL ASPECTS Drying is a very complex process wic involves simultaneous eat and mass transfer. Drying is one of te least understood processes at te microscopic level, because of te complexities and deficiencies in matematical formulations. It is a form of unit operation tat converts a liquid, solid or semi-solid feed material into a solid product of very low moisture content (Erbay & Icier, 29). Ginger drying is very complicated because of te differential structure of products. Te mecanisms used for drying are surface diffusion or liquid diffusion on te pore surfaces, liquid or vapor diffusion due to moisture concentration differences, and capillary action in granular and porous foods due to surface forces (Strumillo & Kundra, 1986; Ozilgen & Ozdemir, 21). Drying processes are categorized into two major models: Distributed model: Tis model considers simultaneous eat and mass transfer. It takes into account bot te internal and external eat and mass transfers. It predicts te temperature and moisture gradients in te product better. Te distributed model depends on te Luikov equations tat were derived from Fick s second law of diffusion as sown in equation 1 (Luikov, 1975; Erbay & Icier, 29). (1) Were,, are te penomenological coefficients wile,,,,, are te coupling coefficients (Booker, et al., 1974). In most of te drying processes, te effects of pressure are negligible compared wit te temperature and moisture effect. Hence, Luikov equations reduce to (Booker, et al., 1974; Erbay & Icier, 29): b Figure 2. Dried Split Ginger Altoug several studies ave been conducted on drying of ginger rizomes tere are no publised work on te convective drying of ginger rizomes (Zingiber Officinale) to te knowledge of te autors. Tis work terefore is centered on te convective drying of ginger rizomes. Te iterto assumed principal processing of ginger rizomes involves sorting, wasing, soaking, splitting or peeling and drying it to moisture content 7-12% (Eze and Agbo, 211). In tis work, te target using te convective drying metodology would be 4-7% from initial moisture content of 87-9% (wb). (2) Equation 2 is te modified form of Luikov equations and may not be solved using analytical metods due to te complexities of real drying mecanisms. However, te modified form can be solved wit te Finite Element Metod (Ozilgen & Ozdemir, 21). Lumped parameter model: Tis model does not consider te temperature gradient in te product but assumes a uniform temperature distribution tat is equal to te drying air temperature in te product. Tis assumption reduces te Luikov equation to: (revised on 9 September 217) ISBN: 978-988-1448-4-8 ISSN: 278-958 (Print); ISSN: 278-966 (Online) (3) (4) WCECS 217
Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA Te penomenological coefficient is known as effective moisture diffusivity ( and is known as termal diffusivity (α). For constant values of and α, Equations 3 and 4 can be rearranged as: (5) (6) (Ekecukwu, 1999). Assumptions resembling te uniform temperature distribution and temperature equivalent of te ambient air and product were found to cause errors (Erbay and Icier, 21). Henderson & Pabis (1961) reported tat tis error can be reduced to acceptable values wit reduction in te tickness of te product. Tis necessitates te derivation of te tin layer drying equations. In tis report, te matematical expressions were not solved but ave been presented to alert on te existence of suc equations. Te work presented ere is purely experimental. III METHODOLOGY Materials Te Ginger rizomes used in tis study were purcased from te popular Eke Awka market in Awka, Anambra State and stored at room temperature before being used for te experimentations. Te drying experiments were carried out at te Electronic Manufacturing Engineering Laboratory (ERMERG) Hawkes building, University of Greenwic Te ginger rizomes used for te experiment were classified under: (a) Blanced (b) Unblanced (c) Peeled (d) Unpeeled Sample Preparation (a) Blanced Fill a large pot wit water until alf full. Put te pot on a stovetop, and turn te burner to ig eat. Add several sakes of salt to te water. Strip te ginger of its outer peel by running a knife vertically and orizontally. Put te ginger into te boiling pot of water. Set te stove timer for 3 minutes. Remove blanced ginger and drop it into ice cold water. Tis will suddenly put a stop to te cooking process. Wait for anoter 3 minutes for te ginger to complete te blancing process. Remove te ginger and place on a paper towel linen plate to dry. (b) Unblanced Fresly unwased ginger wit water (c) Peeled Was te ginger wit water and peel Hold a piece of ginger and scrap te edge of ginger wit a spoon to peel off te skin (d) Unpeeled Was ginger wit water and ten keep unpeeled Fig.3: (a) Raw materials for te experiments (Ginger Rizomes) (b) Device designed for te copping of ginger rizomes to te required sizes (18x3mm diameter) for te drying and eat conduction experiments Raw ginger and te device used to cop te ginger rizomes to size are sown in figure 3. Metods ESPEC s ARS-68 Environmental Humidity and Temperature Camber as sown in fig.4 was used for eating te specimen at low or ig temperature wit controlled umidity. Te ESPEC s ARS-68 Environmental Humidity and Temperature camber as te following features: Internal dimension of W85 x H1 x D8 and an External dimension of W15 x H1955 x D185 Operating temperature ranging from Temperature function of.3k Temperature deviation in space of±1.5k Temperature gradient of 3.K Rate of temperature cange 6.K/min or more wile eating and Rate of temperature of cange 4.2/min or more wile cooling. ESPEC's Environmental Stress Cambers can witstand eat loads produced by te specimen, improve temperature cange rates, and provide expanded ranges for temperature and umidity. Eac camber is also equipped wit a specimen temperature control function to meet stringent testing demands typically required for automotive parts and mobile products (ESPEC, 215). Te ginger used was cut into slices of 3mm diameter and 18mm tickness by scoopers designed for tis purpose and prepared as Blanced, Unblanced, Peeled and Unpeeled as previously described. at temperatures of 1 C - 6 C for drying times of 2 and 24 ours and te Linear Heat Conduction Experiment was used to measure te termal conductivity of te sample. Te temperature and umidity camber installed at te Hawke building, University of Greenwic was used for te drying of te ginger rizomes at a minimum temperature of 1C; maximum temperature of 6C and resident time of 1 minutes starting at a room temperature (RT) of 24 C in te environmental camber. A total of 16 samples were placed in te environmental camber wic was programmed to run for 2 or 24 ours initially. However, at te end of every cycle, a sample would be retrieved from te environmental camber for analysis and measurement to evaluate te percentage moisture content and its termal conductivity using te TD12A - Linear Heat Conduction Experiment Unit sown in figure 5a. Humidity test was totally ignored in (revised on 9 September 217) ISBN: 978-988-1448-4-8 ISSN: 278-958 (Print); ISSN: 278-966 (Online) WCECS 217
Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA Te cooling water flow and te eater power were turned on until te materials attained temperature equilibrium; te temperatures were ten recorded along te bar. Insulation around te bar reduced eat loss by convection and radiation. A power of 2Watts was used trougout te experiment. Te diameter of eac ginger rizome copped out from te gingers supplied were 3mm in diameter and 18mm in tickness. Fig.4: ARS 68 Temperature and Humidity Camber Fig.5(a) TD12A - Linear Heat Conduction Experiment Unit (LHTEU) wit TD12 Heat Transfer Experiments Base Unit) b & c, Diagram for eat conduction along a well-insulated cylindrical rod. tis researc, as it was not one of te objectives to meet in tis study. Te equipment for Linear Heat Conduction Experiment sown in fig. 5 TD12A - as a wooden bar of circular cross-section made up of two sections wit an intercangeable middle section. It is mounted on a base platen wit a clear scematic of te experiment layout. Te first brass section includes tree termocouples and te electric eater (eat source). Te second brass section includes a small water-cooled camber (eat sink) and tree more termocouples. Te intercangeable middle section was modified wit wood for tis experiment to prevent eat loss during te experiment. Eac middle section as a termocouple. Te electric eater and termocouples connect to sockets on te Heat Transfer experiments base unit, wic also supplies te cold water feed and drain for te eat sink. Procedure te Linear Heat Conduction experiment Te room temperature was initially measured. Te clip located in te middle of te insulated wooden rod (cylinder) was opened and te ginger rizomes inserted. Termal paste was applied between te adjacent faces of te wooden material to reduce temperature gradient across te joints. Te ginger rizome was ten inserted into te central section at te middle of te cylinder. Te main water supply was opened. Te red valve was completely opened for water inlet to te cylinder. Te power supply and te control board were switced on. Te eater was switced on, and set to 2Watts. Te initial temperatures of te termocouples were measured. Te temperature of te termocouples at different time range were subsequently also measured. After te temperature measurements, te eater control was turned to zero; te eater, te control board and te main power supply were switced off. After waiting for approximately five (5) minutes for te temperature of te water in te cylinder to cool down, te red valve and main water supply were turned off. Procedure adopted during Drying Te Ginger Drying experiment was conducted according to ASAE Standard S352.2 (Convection Oven). Before te experiment started, te wole apparatus was operated for at least 15-3 minutes to stabilize te umidity, air temperature and velocity in te dryer. Drying was started at 8:am and continued until te specimen reaced te final moisture content at time set for te experimental. Te weigt losses of te sample in te environmental camber were recorded during te drying period of 2 and 24 ours wit electronic balance (EK-2g, Max 2.1g). At te end of drying, te dried sample was collected for te measurement of its termal conductivity using te linear eat conduction equipment. Determination of Moisture Contents Te initial mass of te ginger sample was recorded using.1g Analytical Plus Electronic Balance Te ginger was placed into an environmental camber at constant temperature of 1 C - 6 C for a time period of 2 and 24 ours. Ten te mass of te dried ginger sample was recorded for te time periods 2 and 24 ours. (revised on 9 September 217) ISBN: 978-988-1448-4-8 ISSN: 278-958 (Print); ISSN: 278-966 (Online) WCECS 217
Determination of Termal Conductivity Termal conductivity of a material is defined as te capacity of a body or any material to transmit or conduct eat. Termal conductivity is dependent on te following factors: Material structure Moisture content Density of material Pressure and temperature (operating conditions) (Netzsc, 215) Fig.6 sows dried and ground (powdered) ginger rizomes. Te termal conductivity is matematically expressed as: were 1 9 8 7 6 5 4 2 4 6 8 Fig. 7 Moisture content of rizomes dried for 2 ours, plotted as a function of temperature. Moisture content (%) Mass of te ginger sample was examined regularly till it reaced an equilibrium value (Final mass). Moisture content of te ginger was computed. Moisture content (%) Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA 7 6 5 4 3 2 1 Unblanced Blanced Peeled unpeeled 2 4 6 8 Fig. 8 Moisture content of rizomes dried for24 ours, plotted as a function of temperature. Table 1: Data for moisture content Fig. 6: Powdered ginger rizomes wit Termal Conductivity of.53w/m. K IV RESULTS AND DISCUSSIONS Tis study investigated two important features of convective drying of ginger rizomes: 1. moisture content caracteristics 2. termal conductivity of eac sample at varying drying times and temperatures using te linear eat conductions experimental unit. Te data on moisture contents of ginger rizomes dried for 2 ours and for 24 ours respectively were plotted in figs.7 and 8 as a function of temperature. Te best fit to te data was found to be a straigt line. Tese figures represent te drying curves in terms of te moisture content. Te reduction of moisture wit increase in temperature is evidence of drying. Te drying rate is given in moisture reduction per degree rise in temperature. Te caracteristics of tese curves are given in table 1. Table 1 sows as expected tat te ginger rizomes dried for a longer time ave iger average reduction in moisture given by te slopes of te graps as.889/oc for 24 ours drying and.4437/oc for 2 ours drying, giving 5.1% in moisture reduction rate. Te intercept wic teoretically gives te terminal moisture content (at 6 C) is lower at 24 ours drying (59.33%) compared to 95.12% on dry basis at 2 ours of drying, as expected. Tis final moisture content is rater iger tan expected. Tis sows tat eiter more time is given for te drying or drying temperature is increased. Te preliminary moisture contents are owever iger as expected. Te goodness-of-fit, on te average is iger for (revised on 9 September 217) ISBN: 978-988-1448-4-8 ISSN: 278-958 (Print); ISSN: 278-966 (Online) WCECS 217
Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA ginger dried for 24 ours tan for tat dried for 2 ours. All tese sow te superiority of iger temperature drying. Tese also sow tat te results vary wit te metods of preparation of te ginger. Te unpeeled ginger gave te igest results wile te blanced ginger gave te lowest results for 24 our drying. Te results at 2 ours drying are not consistent as te sortness of te time prevented te attainment of equilibrium. Cletus, 27 and Eze & Agbo, 211 demonstrated tat te preliminary moisture content is essential for demonstrating te drying procedure. Te limit is around 87.98% and 84.97% moisture content (wet basis) to 75.73% and 68.7% (wet basis) under blanced condition and to te moisture content 81.98 % (wb) and 77.46% (wb) under non blanced condition after 2 ours in solar dryer at 5 C to 6 C respectively (Hoque et al., 213). Split ginger rizomes dried from initial moisture content of 87.98% (wb) to 22.54% and 32.96% (wb) under blanced and unblanced conditions for 32 ours at 5 C. Tis implies tat te drying rate of ginger rizomes increases wit an increase in drying temperature (Hoque et al., 213). In tis study, te results of final moisture content (dry basis) can be seen to be iger tan te literature values. Termal conductivity (W/m K) Te results for te termal conductivities are presented in figs 9 and 1. Te curves were fitted to polynomial functions of order two and te resulting equations are given on table 2..5 unblanced.4 Blanced.3 unpeeled Peeled.2.1 2 4 6 Unblanced Blanced.15 Termal conductivity (W/mK) Peeled unpeeled.1.5 2 4 6 Table 2b: For products dried for 24 ours (fig. 1) Figures 9 and 1 ave similar sapes and can be seen as drying curves. Te termal conductivities were ig at low drying times as was te case wit moisture contents and decrease to almost asymptotic values at iger drying times at 6 C. Te intercepts wic give te expected conductivities at very low temperatures are iger for 2 ourdried ginger averaging to.578 W/mK and at 24 ours of drying,.225 W/mK, by a factor of 61.1%. Te termal conductivity for 24 our-dried ginger approximates to te termal conductivity of dried ginger. It is noted tat te unpeeled ginger as te igest termal conductivity (.262 W/mK) wen dry compared wit te bleaced ginger tat as te lowest value (.1974 W/mK) at iger drying time of 24 ours. It is wort noting tat te unpeeled ginger also as te igest moisture content at 24 ours drying and te blanced also as te lowest value in bot cases. Previous studies concluded tat peeled and bleanced ginger allows a decreased in te resistance of tis product to water transportation witin te internal and external part because te outer skin of te rizomes as observed from te unblanced and unpeeled provides sligt resistance due to its non-permeability wic causes rigidity during te drying process terefore disallowing water easy transportation troug it. 8 Fig. 9. Effects of temperature on te termal conductivities of ginger rizomes dried for 2 ours.2 Table 2a: For products dried for 2 ours (fig. 9) 8 Fig. 1. Effects of temperature on te termal conductivities of ginger rizomes dried for 24 ours V. CONCLUSIONS Te following conclusions were drawn from tis study: Te results obtained for moisture content of ginger rizomes clearly indicate tat drying at significantly sort time (say two ours) will not reduce te moisture sufficiently to reduce te effects of pest and bacterial infections. Te drying rate at iger drying times (24 ours) was.889/oc and.4437/oc for 2 ours drying, giving 5% in moisture reduction rate. Te intercept wic teoretically gives te initial moisture content at C is lower at 24 ours drying (59.33%) compared to 95.12% on dry basis at 2 ours of drying, as expected. Te result of tis study sows tat te lowest moisture content (5.98%) is obtained for unpeeled ginger wile te igest is te blanced (9.4%) all for 24 ourdrying and at 6 oc. Te average moisture content for 2 ours drying at 6 C was 7.6% wile for 24 ours drying, it was an average (revised on 9 September 217) ISBN: 978-988-1448-4-8 ISSN: 278-958 (Print); ISSN: 278-966 (Online) WCECS 217
Proceedings of te World Congress on Engineering and Computer Science 217 Vol II WCECS 217, October 25-27, 217, San Francisco, USA of 7.55%. wic is close to te target of 4 7% desired for tis researc. Tis is better tan te result of 22.54% obtained at 5 C under blanced condition drying for 32 ours (Hoque et al., 213). Eze and Agbo (211) reported tat te principal processing of ginger rizomes involved sorting, wasing, soaking, splitting or peeling and drying to moisture content 7-12%. Te significance of drying ginger for a longer time at even lower temperatures around 6 C as been sown in tis work. At iger temperatures ginger srinkages and surface decolouration may occur. As can be seen, good results are acievable at temperature of 6 C to sustain te quality of te products. Te termal conductivity for 24 our-dried ginger at 6 C approximates to te termal conductivity of dried ginger and it is.5 W/mK on te average, wit unpeeled ginger giving te lowest value of.46 W/mK and unblanced ginger giving te igest value of.55 W/mK. Te results sow te superiority of te use of convective drying metod over all oter metods. REFERENCES [1] Adeyemi, S., & Onu, L. (1997). Development of ginger processing macines-ginger peeler. Annual Researc Report. [2] Afolayan, M. O., Adama, K., Oberafo, A., Omojola, M., & Tomas, S. (214). Isolation and Caracterization Studies of Ginger (Zingiber officinale) Root Starc as a Potential Industrial Biomaterial. American Journal of Materials Science, 4(2), 97-12. Retrieved Marc 12, 215, from ttp://article.sapub.org/1.5923. j.materials.21442.6.tml. [3] Akomas, G., & Oti, E. (1988). Developing a tecnology for te processing of Nigerian ginger (Zingiber Officinale Roscoe). Proceedings of te First National Ginger Worksop. [4] Bernard, A. (28, April). Diseases, pest and oter factors limiting ginger (Zingiberofficinale Rose) production in River State. Retrieved Marc 12, 215, from ttp://uptonvilleoginstu.org/ginger.litm. [5] Egbucua, C., & Enujeke, E. (213, August). Growt and yield responses of ginger (Zingiber officinale) to tree sources of organic manures in a typical rainforest zone, Nigeria. Journal of Horticulture and Forestry, 5(7), 19-114. [6] Ekundayo, O., Laakso, I., & Hiltumen, R. (26, April). Composition of ginger (Zingiber officinale roscoe) volatile oils from Nigeria. Flavour and Fragrance Journal, 3(2), 85-9. Retrieved February 19, 215 [7] Erbay, Z. and Icier, F. (21) A review of tin layer drying of foods: teory, modeling, and experimental results., Critical reviews in food science and nutrition, 5(5), pp. 441 64. doi: 1.18/148398243763. [8] KADP. (24). Annual Report. Ministry of Agricultural Development, Kaduna State Agricultural Development. Kaduna, Nigeria: Kaduna State Agricultural Development Project. Retrieved Marc 12, 215. [9] KADP. (2). Production of ginger: an extension guide. Kaduna State Agriculture Development Project. Retrieved Marc 12, 215 [1] NdaNmadu, J. (214). Efficiency of Ginger Production In Selected Local Government Areas Of Kaduna State, Nigeria. International Journal of Food and Agricultural Economics, 1(2), 39-52. [11] Nwandikom, G., & Njoku, B. (1988). Design-related pysical properties of Nigerian ginger. Proceedings of First National Ginger Worksop, 11-17. [12] Okafor, G., & Okafor, J. (27). Effects of pricking, sundrying and sieving on Ginger (Zingiber officinale Roscoe) colour and powder. Nigerian Food Journal, 25(1), 155-16. [13] Omeni, B. (215, January 9). About Us: Agronigeria Ltd. (Agronigeria, Producer, & Agronigeria Ltd) Retrieved Marc 7, 215, from An Agronigeria Ltd Website: ttp://agronigeria.com.ng/214/1/9/steps-to-take-inginger-plantation/ [14] Onu, L. (1997, November). Design and fabrication of manual ginger slicing macine. Annual Researc Report, 34(1). [15] Onu, L. I. and Okafor, G. I. (23) Effect of pysical and cemical factor variations on te efficiency of mecanical slicing of Nigerian ginger (Zingiber Officinale Rose), Journal of Food Engineering, 56(1), pp. 43 47. doi: 1.116/S26-8774(2)146-2. [16] Oti, E., Okwuowulu, P., Oiori, V., & Cijioke, G. (1988). Biocemical canges in ginger (Zinginger officinale roscoe) rizomes stored under river sand and under dry grasses in pits in te umid tropics. Trorical Science, 28, 87-94. Date of Modification: 19 September, 217 Description of te Canges: Abstract: Te experimental result was included. Results and Discussions: From te simulation tables, graps were plotted. References: Stated in details. ISBN: 978-988-1448-4-8 (revised on 9 September 217) WCECS 217 ISSN: 278-958 (Print); ISSN: 278-966 (Online)