In this study, influences of drying of cassumunar ginger (Zingiber montanum) slices using a hot air dryer at 40, 50, 60, 70, and 80 °C, a large-scale greenhouse solar dryer, and sun drying on drying kinetics, color, bioactive compounds, and antioxidant capacities were investigated. The Page model was adequate for describing the drying kinetics and increasing of the temperature accelerated the drying rate, therefore the drying time at 80 °C was shortest (1.5 h). The hot air drying effectively preserved curcumin content and color of the dried products. Drying at higher temperatures, however, resulted in losses of essential oil yield. In contrast, solar and sun drying significantly degraded curcumin and therefore adversely affected the color of dried products. Although, all conditions of drying resulted in volatile oil losses of 18–36 %, different drying conditions did not affect the obtained oil compositions. In addition, it was found that the dried sample from the hot air dryer and the greenhouse solar dryer exhibited slightly higher antioxidant capacities than those from sun drying.

在这项研究中，干燥的木豆（姜）的影响）使用40、50、60、70和80°C的热风干燥机，大型温室太阳能干燥机，以及在干燥动力学，颜色，生物活性化合物和抗氧化能力方面进行日光干燥的方法研究了切片。Page模型足以描述干燥动力学，并且温度的升高加速了干燥速率，因此80°C的干燥时间最短（1.5 h）。热风干燥有效地保留了姜黄素含量和干燥产品的颜色。然而，在较高温度下干燥导致精油收率的损失。相反，日晒和日光干燥会严重降解姜黄素，因此会对干燥产品的颜色产生不利影响。尽管所有干燥条件都会导致挥发油损失18-36％，但不同的干燥条件不会影响所得的油成分。此外，