Comparative study on engineering properties of the selected turmeric varieties (Prathibha & Erode local)

Abstract

Engineering properties of turmeric were determined viz., axial dimensions (length, width and thickness), mean diameter, volume, surface area, bulk density, true density, and porosity for two varieties namely Prathibha and Erode local for both primary and secondary rhizomes. It is important to study the engineering properties to design variety of equipment for harvesting, processing, post-harvest handling, transportation, separation and packaging. Statistical analysis was performed to compare the differences between the two varieties of turmeric.