Optimization of extraction of gingerol and studies on drying kinetics of ginger using Box-Behnken design

The present study is attempted to perform the drying characteristics of ginger using a differential drying method and develop an optimization of the effect on various parameters such as moisture content, rehydration ratio, and to extract bio active compounds viz., total gingerol content, and total shogoal content followed by factors of Time (60–300 min), Temperature (70–160°C) and slice thickness (2–6 mm), respectively. The Box-Behnken Design (BBD) was selected for the design and optimization of the process variables. The result showed a significant effect on responses. The second-order polynomial models were constructed using experimental data to produce response surfaces and contour plots. The optimal conditions were determined by fitting an experimental model to correlate with the independent variables and responses. The drying temperature was discovered to be the most influential factor in all of the responses studied. Using response surfaces and desirability functions, the ideal process parameters are compared to the actual values respectively. To sum up, the optimal conditions obtained at the maximum responses as MC, RR, TGC, and TSC were 87.85% (w/w), 2.875% (w/w), 22.5 g/100g and 3.3 g/100g under the consideration of factors such as time, temperature, and slice thickness of 180 min, 160°C and 2mm.