Effect of steam boiler curing and drying methods on dimensional, physical characteristics of turmeric rhizomes

Abstract

Steam boiler curing (T1) and drying methods plays a crucial role in determining the quality of turmeric. An experiment was carried out to study the effect of steam boiler curing and drying methods on dimensional and physical characteristics of turmeric rhizomes. After washing, the fresh rhizomes are cooked using a steam boiler, which helps to soften them and enhance the colour and flavor. Once cooked, the rhizomes are dried by sun (D1), solar (D2), cabinet (D3) and shade (D4) drying to reduce their moisture content, making them easier to grind. The dried rhizomes are then polished by rotary drum polisher to remove any remaining outer skin and impurities. From the result revealed that dimensional characteristics with respect to length, breadth, thickness greatly reduced in steam boiler curing, with different drying methods as compared to fresh turmeric rhizomes. Also, the weight of rhizomes in both the varieties reduced from 30.6 to 27.9 and 29.6 to 26.13 respectively in Salem and Pragati variety rhizomes treated with (T1) and dried with cabinet drier and physical characteristics such as 100 rhizomes weight, bulk density and true density were found decreased in steam boiler curing and dried Salem and Pragati turmeric rhizomes as compare to fresh one.