Three drying methods, including far infrared drying, infrared convection drying, and ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger slices. The effects of main parameters (ultrasonic pretreatment power and time, far infrared temperature and power, sample thickness, infrared convection temperature) on the drying kinetics, energy consumption, and color change were investigated and discussed in detail. The results showed that the drying process of ginger slices was controlled by falling rate period. For far infrared drying, the drying rate increased wit...
