کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415599 | 1545521 | 2018 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of mobile boiling system for turmeric (Curcuma longa)
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Turmeric boiling system based on convectional boiling technique had been developed to retain curcumin content up to highest possible level and reduce the cooking time. The whole system consists of steam generation unit and blanching vessel. The blanching vessel was modified to mobile boiling vessel which consists of a steam inlet, turmeric holding body (100â¯kg), safety valve, pressure release valve, pressure and temperature gauge, condenser, steam distribution unit having centre-mounted perforated pipe with blinded end to distribute the steam uniformly throughout the vessel and vessel holding stand with wheels. The blanching time, drying rate, drying time and heat utilization factor were quantified. The cooking time under the developed vessel for turmeric was found to be 10â¯min compared to 15â¯min under parboiling drum and 25â¯min under open steaming used by the farmers. The color values for samples obtained by cooking using the developed vessel was found to be with Lâ¯=â¯53.74, aâ¯=â¯58.46 and bâ¯=â¯18.16.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 428-438
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 428-438
نویسندگان
Wasiya Farzana, T. Pandiarajan, S. Ganapathy,