SHREDDING AND DRYING OF TURMERIC:EFFECT OF PRE-TREATMENT AND DRYING TEMPERATURE
Turmeric (Curcuma longa L.) is an important agro-product in India and several other Asian countries for being extensively used as spice,for medical purpose and as natural colorant.Curcumin,a vital ingredient in turmeric,is catching worldwide attention due to its multiple health beneficial properties.Traditionally,turmeric is processed at farm level where turmeric rhizomes are blanched,open sun dried for about 20 days,polished and finally ground to powder form.One of the reasons for the loss of productivity at farm level is the lack of processing knowledge and tedious and time consuming archaic method.In the proposed work,it was shown possible to process starting from turmeric rhizome,going through the process of washing,shredding,steaming and drying,followed by pulverization to get final turmeric powder.It was also shown that the entire process can be carried out in few hours as compared to the traditional process over several days.The marketability of the final product depends upon its colour and curcumin content.Hence,to study the marketability of newly developed and processed turmeric powder,the colour components and curcumin content were correlated to various pre-treatments,followed by various drying temperatures.In present study,the effect of steam blanching (0 min,1 min,5 min and 20 min) and drying temperature (400C,600C and 800C) on colour and curcumin retention of turmeric has been worked out for better market acceptability and overall economics.
steam blanching herbal medicine Indian spice Curcumin
V.B.Tidke T.J.Gaware S.R.Kokate N.Thorat
Department of Chemical Engineering,Institute of Chemical Technology(formerly UDCT)Matunga(E),Mumbai- Department of Polymer and Surface Engineering,Institute of Chemical Technology(formerly UDCT)Matunga
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）