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Ginger, which has been known as a spice all around the world for ages, is extensively used as a condiment or spice in a wide range of compound drinks and food (An et al., 2016). Additionally, ginger has several benefits to health and that enables its extensive usage in newly developing nutraceuticals and functional foods markets which offer various commercial natural products (Simon-Brown et al., 2016). Ginger embodies an essential oil that has an aroma, an oleoresin (gingering) elicits the effective smell, gums, starch, carbohydrate, proteins, fiber and minerals (Deshmukh et al., 2013). Ginger is commercially available in fresh and processed forms, including dried product, concentrated ginger powder and juice (Akpinar & Toraman, 2016).

Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger