本研究探討不同乾燥方法對薑粉機能性成分含量等品質指標之影響。生薑原料清洗細切後分別以冷凍、 低濕、熱風、微波以及滾筒等方式乾燥，再進行磨粉過篩，得到薑粉產品。結果發現冷凍乾燥組之色澤明亮 度最高，115℃ 滾筒乾燥組色澤黃色度最高。100℃ 殺菁1 min，或105~135℃ 滾筒乾燥可降低薑粉總生菌數。 40℃ 低濕乾燥和60℃ 熱風乾燥組薑粉主要機能性辣味成分6-shogaol含量較高。薑粉較佳加工製程如下：生薑 原料經清洗、殺菁 (100℃ , 1 min)、細切、乾燥 (60℃ 熱風乾燥)、磨粉、過篩 (60 mesh) 後製成薑粉產品。薑粉產 品規格為水分含量6%以下、水活性0.6以下、粒徑小於250 μm、總生菌數約為3 log CFU/g、大腸桿菌群< 1 log CFU/g。薑粉產品貯存於25和45℃ 四週期間，其色澤明亮度隨著貯存時間增加而下降，紅色度和黃色度反之上 升；機能性成分6-gingerol含量隨著貯存時間增加而下降，6-shogaol含量則隨著貯存時間增加有提高現象，以 45℃ 貯存較為明顯。上述成果可做為產業界生產薑粉產品製程之參考依據。

The influence of drying methods on the functional compound contents of Zingiber officinale Roscoe was studied. The fresh rhizomes were washed, shredded and dehydrated by freeze drying, low humidity drying, hot air drying, microwave drying, and drum drying. After grinding and sieving, the ginger powder products were obtained. The freeze-dried sample showed the highest brightness (huter L value), and the one drum dried at 115oC was much yellower (huter b value). The aerobic plate count of the ginger powder decreased by blanching at 100oC for 1 min or drum drying at 105~135oC. Ginger powder had a higher content of main functional spicy 6-shogaol when exposed to low humidity drying at 40oC or hot air drying at 60oC. The better processing procedures for ginger powders was set up as following: washing ginger raw material, blanching (100oC, 1 min), cutting, drying (hot air drying at 60oC), grinding and sieving (60 mesh). The specification of the ginger powder product showed: moisture content was < 6%, water activity was < 0.6, particle size was < 250 μm, aerobic plate count was 3 log CFU/g, and coliform was < 1 log CFU/g. Our results indicated that, the color hunter L values of ginger powder were decreased and the color hunter a and b values were increased during storage at 25 and 45oC in a time-dependent pattern. Additionally, 6-gingerol content of ginger powder was slightly decreased and 6-shogaol content was increased during storage, especially at 45oC. This study may provide information for development of processing procedures for the ginger powder products in the future.