Study of mathematics modeling on ginger geometric changes during drying using image analysis

Many studies have examined the drying process, but only a few studies have examined shrinkage as one of the parameters that affect drying. Depreciation of agricultural products could have an impact on damage and reduce quality. This study aimed to examine the shrinkage pattern of product size during drying using the mathematical model approach regression. The method used was experimental with sliced ginger as material. The equipment used was a rack-type hybrid dryer and a set of image capture devices. This study indicates that to dry the sliced ginger from 95.65% to 9.49% moisture content required approximately 8 hours. The results of image processing showed shrinkage that occurs in sliced ginger was 52.49%. The most accurate mathematical model describing the prediction of sliced ginger shrinkage during drying was the 2^nd order polynomial regression model with the equation of y = - 131.3.x² - 1804.4x + 41941.6 and an R² value of 0.99.