Table 9.

Variation in total shogaol content of dry ginger for various slice lengths and drying methods

Slice length, (mm)	Shogaol content (mg/g of dry ginger)
	Drying methods,
	Open sun drying	Solar tunnel drier	Tray drier 50 °C	Tray drier 55 °C	Tray drier 60 °C	Tray drier 65 °C
5	2.1	2.1	1.9	1.9	1.8	1.8
10	2.1	2.1	2.0	2.0	1.8	1.8
15	2.1	3.2	2.0	2.0	1.9	1.9
20	3.3	3.3	3.2	3.1	2.6	2.2
30	3.3	3.5	3.2	3.1	2.8	2.6
40	3.3	3.5	3.4	3.3	3.0	2.9
50	3.5	3.5	3.4	3.3	3.2	3.0
Whole (control)	3.5	3.5	3.4	3.3	3.2	3.1
Slice length			0.04		0.08
Drying methods			0.03		0.06
Slice length × Drying method			0.09		0.18

N = 3