Effect of Curing on Physical Characteristics of Turmeric


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Authors

  • A K Varshney Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat
  • S K Garala Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat
  • S H Akbari Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat

Abstract

Size, sphericity, weight, volume and true density of fresh and cured turmeric rhizomes were studied. The average length, breadth and thickness of fresh turmeric rhizomes were 71.3, 25.2 and 24.1 mm, respectively. After curing, length, breadth and thickness were changed to 69.7, 24.4 and 23.0 mm, respectively. The decrease in tri -axial dimensions after curing at room temperature may be due to the oozing out of water from the turmeric rhizomes. However, no significant effect on shape of turmeric rhizomes was observed after curing. Weights and volume of fresh and cured rhizomes were found to be 26.9 and 25.6 g and 26.2 and 24.2 cm3, respectively. The resulting true density found to be 1.03 and 1.07 g/cm3 of fresh and cured, respectively. The turmeric rhizomes were cured at three different pressures i.e., 0.5, 0.75 and 1.0 kg/cm2 and their effect on physical characteristics was also studied.

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Submitted

2012-01-10

Published

2004-06-05

Issue

Vol. 41 No. 2 (2004)

Section

Articles

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How to Cite

Varshney, A. K., Garala, S. K., & Akbari, S. H. (2004). Effect of Curing on Physical Characteristics of Turmeric. Journal of Agricultural Engineering, 41(2). https://epubs.icar.org.in/index.php/JAE/article/view/14238