Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters

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NSTL
Elsevier

外文摘要：An infrared assisted with hot air dryer (IRHAD) was designed and developed to retain the quality of turmeric during drying. Drying experiments were conducted at three different mode of operation [infrared assisted with hot air drying (IRHAD), infrared drying (IRD), and hot air drying (HAD)] and three different drying temperatures (50, 60 and 70 degrees C) at fixed air velocity of 2 m/s. It was observed that IRHAD at 70 degrees C showed higher drying rate and recorded 26.98% and 35.21% lesser drying time than IRD and HAD, respectively. An increase in drying temperature (up to 60 degrees C) increase the curcumin, oleoresin, colour and starch content and further increase in temperature degrades the quality of the turmeric. IRHAD provided maximum retention of curcumin, oleoresin, and starch content and less colour deterioration at 60 degrees C temperature compared to IRD and HAD. The drying methods and drying temperatures have significant effect (P <= 0.01) on the quality parameters investigated. IRHAD with the drying temperature of 60 degrees C could be the suitable operating condition to produce better-quality turmeric.

外文关键词：

CurcuminHot air dryingHybrid dryingSun dryingOleoresin

作者：

Jeevarathinam, G.、Pandiselvam, R.、Pandiarajan, T.、Preetha, P.、Balakrishnan, M.、Thirupathi, V、Kothakota, Anjineyulu

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作者单位：

Tamil Nadu Agr Univ, Dept Food Proc Engn, Coimbatore 641003, Tamil Nadu, India

ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India

Tamil Nadu Agr Univ, Agr Engn Coll, Kumulur 621712, Tamil Nadu, India

CSIR Natl Inst Interdisciplinary Sci & Technol NI, Agroproc & Technol Div, Trivandrum 695019, Kerala, India

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出版年：

2021

DOI：

10.1016/j.lwt.2021.111258

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.144

被引量28
参考文献量46