This work aimed to determine the effects of five drying methods on the quality and essential oil composition of Ghanaian ginger. To this end, slices of fresh ginger rhizomes were dried using the following dryers; relative humidity convective (RHC) dryer, freeze (F) dryer, infrared (IR) dryer, microwave (MC) dryer and pulsed vacuum (PV) dryer. The antioxidant activities, total phenolic content (TPC), sensory characteristics and moisture content of the dried slices were assessed. The effects of the various drying techniques on the chemical composition of the essential oil components were determined using gas chromatography-mass spectrometry (GC–MS). With respect to the sensory attributes of the various dried ginger samples, the RHC-dried samples attained the highest scores for aroma, flavor and general acceptability while the F-dried samples scored the highest marks for appearance (i.e., colour). The RHC-dried samples had the lowest moisture content (5.45 %) followed by the F-dried (6.36 %), IR-dried (8.06 %), MC-dried (9.15 %) and PV-dried (10.07 %) samples. The F-dried samples retained the highest TPC (110.36 mg Gallic acid equivalent (GAE)/g db) and exhibited the highest antioxidant activities as evidenced by the outcomes of 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power capacity (FRAP) tests. The chemical profiles of the essential oil extracted from the various dried ginger samples were distinct and unique. The essential oil obtained from the F-dried samples was observed to have the highest compounds (24). The number of compounds identified in the oil extracted from the other dried samples were : RHC drying, 23; IR drying, 16; MC drying, 15; PV drying, 3. In general, the samples subjected to F and RHC drying gave the best outcomes for all the quality parameters assessed and are therefore recommended for large-scale industrial application.

本工作旨在确定五种干燥方法对加纳生姜品质和精油成分的影响。为此，使用以下干燥机干燥新鲜生姜根茎切片；相对湿度对流 (RHC) 干燥器、冷冻 (F) 干燥器、红外线 (IR) 干燥器、微波 (MC) 干燥器和脉冲真空 (PV) 干燥器。评估了干燥切片的抗氧化活性、总酚含量（TPC）、感官特性和水分含量。使用气相色谱-质谱法 (GC-MS) 确定了各种干燥技术对精油成分化学成分的影响。在各种干姜样品的感官属性方面，RHC 干姜的香气得分最高，风味和普遍可接受性，而 F 干燥样品的外观（即颜色）得分最高。RHC 干燥样品的水分含量最低 (5.45 %)，其次是 F 干燥样品 (6.36 %)、IR 干燥样品 (8.06 %)、MC 干燥样品 (9.15 %) 和 PV 干燥样品 (10.07 %)。F 干燥的样品保留了最高的 TPC（110.36 毫克没食子酸当量 (GAE)/g db）并表现出最高的抗氧化活性，如 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic酸）（ABTS）和铁还原抗氧化能力（FRAP）测试。从各种干姜样品中提取的精油的化学特征是独特而独特的。观察到从 F 干燥样品中获得的精油具有最高的化合物 (24)。从其他干燥样品中提取的油中鉴定出的化合物数量为： RHC 干燥，23；红外干燥，16；MC干燥，15；PV 干燥，3。一般来说，经过 F 和 RHC 干燥的样品在所有评估的质量参数方面都得到了最好的结果，因此推荐用于大规模工业应用。