2.1 The effect of different microwave drying conditions on the yield of ginger powder was studied by three experiments, and the average value was obtained in different microwave drying conditions.
The yield of ginger powder under treatment conditions was studied.
Repeat three experiments, according to the characteristics of ginger powder and the safety of the experiment, the best way of ginger cutting and microwave treatment conditions were obtained.
The yield of ginger powder under treatment conditions was studied.
Repeat three experiments, according to the characteristics of ginger powder and the safety of the experiment, the best way of ginger cutting and microwave treatment conditions were obtained.
microwave drying equipment 
Evaluation of sensory quality of 2.1.2 ginger powder
Ten experienced judges were selected to evaluate the sensory properties of ginger powder under different microwave drying conditions.
The yield of ginger powder is the ratio between the quality and the pre drying quality of ginger processed after drying. Yield reflects the cost of production products, high yield, low cost, so the production process generally requires that the yield of products can not be too low. The different yield is due to the different microwave drying conditions and drying degree, resulting in different moisture content and nutrient loss in ginger powder. The yield of microwave drying at 800 W and 16 min differs greatly from that of microwave drying at 480 W and 20 min. The yield of microwave drying at 320 W and 36 min differs slightly from that of microwave drying at 160 W and 52 min.
Evaluation of sensory quality of 2.1.2 ginger powder
Ten experienced judges were selected to evaluate the sensory properties of ginger powder under different microwave drying conditions.
The yield of ginger powder is the ratio between the quality and the pre drying quality of ginger processed after drying. Yield reflects the cost of production products, high yield, low cost, so the production process generally requires that the yield of products can not be too low. The different yield is due to the different microwave drying conditions and drying degree, resulting in different moisture content and nutrient loss in ginger powder. The yield of microwave drying at 800 W and 16 min differs greatly from that of microwave drying at 480 W and 20 min. The yield of microwave drying at 320 W and 36 min differs slightly from that of microwave drying at 160 W and 52 min.
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