1. Slices should be evenly distributed and cannot be stacked when loaded onto a tray
Fresh ginger should be selected from plump, non rotten, and non moldy old ginger. When cleaning, avoid soaking for a long time to reduce the introduction of surface free water.
It is recommended to control the slice thickness within 2-5 millimeters, with consistent thickness, otherwise there may be "external dryness and internal wetness" or "excessive drying" when drying the same batch.
The tray should be laid flat in a single layer and not stacked; Leave air ducts between the trays to ensure even circulation of hot air.
2. Drying should be heated in sections to avoid high temperature and sticking
Ginger slices have a high starch content. If the temperature is too high or the temperature rises too quickly, it is easy to cause starch saccharification, surface stickiness, darkening of color, and loss of components such as gingerol.
The curve of "low-temperature dehumidification first, then medium temperature dehydration, and finally moderate shaping" can be used:
table
Purpose of Stage Reference Temperature
Preheat and dehumidify at 45-50 ℃, slowly remove surface water to avoid crust formation
Main dehydration at 55-65 ℃ to remove internal moisture and maintain color and spicy flavor
Final shaping at 50-55 ℃ to balance internal and external moisture, preventing external coke from getting wet inside
Some processes may raise the final temperature to 65-70 ℃, but it is necessary to conduct small-scale tests based on equipment, slice thickness, and color changes to avoid excessive drying.
When drying with hot air, it is also important to pay attention to moisture removal. Excessive humidity in the initial stage can prolong the drying time, while low humidity in the later stage may cause the surface to dry too quickly.
3. The final moisture content should meet the standard, and after cooling, it should be sealed to prevent moisture
After drying, it is not enough to just look at the surface dryness. It is recommended to judge it based on the broken state and moisture content together. Qualified dried ginger slices should usually have a crisp and hard texture, with a crisp break, and a moisture content controlled between 10% and 12%, which is more conducive to storage.
After discharge, it should be cooled to near room temperature before packaging to avoid condensation inside the hot bag. Packaging should be done in sealed bags, aluminum foil bags, or sealed cans. Food grade desiccants can be added and stored in a cool, dry, and dark place.
If the environmental humidity is high, dried ginger slices are prone to softening and mold growth; Once blackening, mold spots, and odors are found, they should be removed and cannot be further mixed into the finished product.
In addition, traditional techniques use sulfur fumigation to protect the color, but according to current food safety standards, ginger slices as spices/dried vegetable products should not be fumigated with sulfur to whiten and protect the color. For export or formal food production, sulfur free methods such as blanching, low-temperature drying, rapid dehumidification, and sealing should be prioritized.

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