Effect of Curing on Physical Characteristics of Turmeric
DOI:
https://doi.org/10.52151/jae2004412.1076Abstract
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 glcm3 of fresh and cured, respectively. The turmeric rhizomes were cured at three different pressures Le., 0.5, 0.75 and LO kg/cm2 and their effect on physical characteristics was also studied.
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References
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