M.Tech. (Agril. Engg.) Thesis by Rajkumari Lahari...m.tech. (agril. engg.) thesis by rajkumari...

STORAGE STUDIES OF TURMERIC POWDER

PREPARED WITH DIFFERENT PROCESSING

TECHNIQUES

M.Tech. (Agril. Engg.) Thesis

by

Rajkumari Lahari

DEPARTMENT OF AGRICULTURAL PROCESSING & FOOD

ENGINEERING

S.V. COLLEGE OF AGRICULTURAL ENGINEERING &

TECHNOLOGY AND RESEARCH STATION

FACULTY OF AGRICULTURAL ENGINEERING

INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR

(Chhattisgarh)

2017

STORAGE STUDIES OF TURMERIC POWDER

PREPARED WITH DIFFERENT PROCESSING

TECHNIQUES

Thesis

Submitted to the

Indira Gandhi Krishi Vishwavidyalaya, Raipur

by

Rajkumari Lahari

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE

DEGREE OF

Master of Technology

in

Agricultural Engineering

(Agricultural Processing & Food Engineering)

Roll No. 220114007 ID No. 20141520465

January 2017

iii

ACKNOWLEDGEMENTS

I feel great pleasure in expressing my sincere and deep sense of gratitude to

Er.P.S.Pisalkar, Major Advisor and Chairman of my advisory committee, Assistant

Professor, Department of Agricultural Processing & Food Engineering, Faculty of

Agricultural Engineering, IGKV, Raipur, for his valuable guidance, constant inspirations and

moral support throughout the research work.

I am very thankful to Dr. V.K. Pandey, Dean, Faculty of Agricultural Engineering,

IGKV, Raipur for his constant encouragement during project completion.

It is beyond my means and capacity to put in words my sincere gratitude to my

advisory committee members Dr.S.Patel, Dr.A.K.Geda, Dr.R.R.Saxena and Er.N.K. Mishra

for their continuous advice, guidance and encouragement throughout the course of

investigations.

I like to express my sincere thanks to Dr. M.P. Tripathi Head of Department of Soil

and Water Engineering and Dr.B.P.Mishra Head of Department of Farm Machinery and

Power Engineering for their kind support and help at various stages of the study.

I am also thankful to faculty members, Dr. V.P. Verma, Er. A.P. Mukharjee, Dr. V.M.

Victor, Dr. R.K. Naik, Dr. Jitendra Sinha, Dr. N. Kerketta, Er. N.K. Mishra, Er., Er. D.

Khalkho, Er. P.K. Katre for their timely co-operation during the course of study.

I am thankful to all the technical and clerical staff members of Faculty of Agricultural

Engineering and staff members for their kind support and help during entire study.

I am thankful to Mr.S.B.Kaiwartya, Mr. Rajesh sahu, Mr. Manharan Sahu and all

staff of the PHT workshop who helped me during the experiments of this project.

I avail this pleasant opportunity to express my sincere thanks to all of my seniors and

friends Anita Lakra, Yograj Banskar, Lalit Kumar, Praveen Nishad, Om Prakash Taram,

Vikram Netam, Jaspal Singh, Navneet Khare, Om Prakash

v

TABLE OF CONTENTS

Chapter Particulars Page No. ACKNOWLEDGEMENT iii

TABLE OF CONTENTS v

LIST OF TABLES viii

LIST OF FIGURES ix

LIST OF PLATS x

LIST OF ABBREVIATIONS xi

LIST OF SYMBOLS xii

ABSTRACT (ENGLISH) xiii

ABSTRACT (HINDI) xv

I INTRODUCTION 1

II REVIEW OF LITERATURE 6

2.1 Processing Techniques 6

2.2 Drying Methods 7

2.3 Quality of final Product 9

III Material and Methods 15

3.1Raw material and sample preparation 15

3.2Methods of processing 16

3.2.1 Improve scientific method of curing 16

3.3 Pre treatment 17

3.4 Drying of turmeric rhizomes 18

3.4.1 Mechanical tray drying 18

3.5 Polishing of turmeric rhizomes 20

3.6 Grinding of turmeric rhizomes 20

3.7 Packaging of turmeric powder 21

3.8 Storage of turmeric powder 22

3.9 water activity determination 25

3.10 Storage studies 26

3.10.1 Quality Evaluation 26

3.10.1.1 Physico-chemical analysis 26

vi

3.10.1.2 Curcumin Content 26

3.10.1.3 Estimation of Curcumin content 27

3.10.1.4 Estimation of oiloresine content 28

3.10.1.5 Estimation of Miosture content 29

IV Result and Discussion 30

4.1 Physico-chemical characteristics of turmeric powder 30

4.1.1 water activity 31

4.1.2 Moisture content 31

4.1.3 Curcumin content 31

4.1.4 Olioresin content 31

4.2 Quality of turmeric powder with the storage time 31

4.2.1 Moisture content 31

4.2.2 Curcumin content 32

4.2.3 Olioresin content 32

4.3 Effects of packaging material on quality of turmeric

powder during storage

33

4.3.1 Effects of packaging materials on curcumin

content of turmeric powder prepared with

different processing techniques and stored at

ambient condition

33

4.3.2 Effects of packaging materials on curcumin

content of turmeric powder prepared with

different processing techniques and stored at

refrigerated condition

37

4.3.3 Effects of packaging materials on olioresin content

of turmeric powder prepared with different

processing techniques and stored at ambient

condition

40

4.3.4 Effects of packaging materials on olioresin content


processing techniques and stored at refrigerated

condition

43

4.3.5 Effects of packaging materials on moisture content


processing techniques and stored at ambient

condition

46

4.3.6 Effects of packaging materials on moisture content


processing techniques and stored at refrigerated

condition

50

V SUMMARY AND CONCLUSIONS 53

vii

REFERENCES 57

APPENDICES 62

Appendix-A 62

Appendix-B 63

Appendix-C 83

Appendix-D 83

RESUME 84

viii

LIST OF TABLES

Table Title Page No

3.1 Design details of the turmeric boiling pot 16

4.1 Table of Composition of Cured and noncured turmeric powder 30

4.2

Effects of packaging materials on curcumin content of turmeric powder

in ambient condition

36

4.3 Effects of packaging materials on curcumin content of turmeric powder

stored in refrigerated condition

39

4.4 Effects of packaging materials on olioresin content of turmeric powder

stored at ambient condition

42

4.5 Effects of packaging materials on olioresin content of turmeric powder

stored at refrigerated condition

45

4.6 Effects of packaging materials on moisture content of turmeric powder

stored in ambient condition

49

4.7 Effects of packaging materials on moisture content of turmeric powder

stored at refrigerated condition

52

ix

LIST OF FIGURES

Figure Particular Page No.

4.1 Effects of packaging material on curcumin content of both cured and

non-cured turmeric powder under ambient condition

34

4.2 Effects of packaging material on curcumin content of both cured and

non-cured turmeric powder under refrigerated condition

38

4.3 Effects of packaging material on olioresin content of both cured and


40

4.4 Effects of packaging material on olioresin content of both cured and


43

4.5 Effects of packaging material on moisture content of both cured and


47

4.6 Effects of packaging material on moisture content of both cured and


51

x

LIST OF PLATES

Plate Particular Page No.

3.1 Modified boiling pot 16

3.2 Perforated barrel 16

3.3 1cm cut turmeric rhizomes 18

3.4 Laboratory Model Tray Dryer 19

3.5 Turmeric rhizomes after polishing (1cm) 19

3.6 Whole boiled turmeric rhizomes 20

3.7 Whole dried turmeric rhizomes 20

3.8 Hammer Mill 20

3.9 Grinding of turmeric rhizomes 20

3.10 Packaging by shrink packaging machine 21

3.11 LDPE 21

3.12 LLDPE 21

3.13 Plastic Container 22

3.14 Glass Container 22

3.15 Steel Container 22

3.16 Storage on Refrigerator condition 23

3.17 Store at ambient condition 23

3.18 Physico-chemical analysis (15 days interval) 24

3.19 Water activity measurement 25

3.20 Determination of curcumin Content 27

3.21 Determination of olioresin content 28

xi

LIST OF ABBREVIATIONS

ABBREVIATION DESCRIPTION

Agri. Agriculture

Agril. Engg. Agricultural Engineering

BDMC Bisdemethoxy curcumin

C.G. Chhattisgarh

CV Coefficient of Variation

Dept. Department

DMC Demethoxy curcumin

Engg. Engineering

et al. Et alibi

etc. Etcetera

FAE Faculty of Agricultural Engineering

Fig. Figure

GI Galvanize Iron

ICAR Indian Council of Agricultural Research

IGKV Indira Gandhi Krishi Vishwavidyalaya

MS Mild Steel

M.Tech Master of Technology

RH Relative humidity

RCBD Randomized Complete Block Design

SD Standard Deviation

SF Synthetic Fertilizer

SVCAET Swami Vivekanand College of Agricultural Engineering

& Technology

UV Ultra-Violet

xii

LIST OF NOTATIONS/SYMBOLS

NOTATIONS DESCRIPTION

% Percent

& And

°C Degree Centigrade

Cm Centimeter

avg. Average

Anova Analysis of variance

Atm Atmosphere

Cv Cofficient of variation

d.b. Dry basis

Df Degree of freedom

eqn. Equation

G Gram

H Hour

i.e. That is

Kg Kilogram

kg/h Kilogram per hour

L Liter

M Meter

Mg Milligram

min. Minute

m/s Meter per second

m2 Square meter

viz. Namely

w.b. Wet basis

wt. Weight

xiv

known and its quality over the period of storage is also not known but it is true that like other

commodities this also gets deteriorated. Domestically it is stored in poly packs, glass bottles, plastic

wares, steel jars etc. The present investigation is aimed to study the storability of ground turmeric

powder stored in different packaging materials viz., LDPE, LLDPE, Plastic jar (commercial food

grade), Glass jar, and Steel jar and to determine the effect of storage period on the important quality

of the powder. Two distinct processing methods commonly adopted for the processing of turmeric

namely, fresh rhizomes dried and converted into powder and secondly the rhizomes were cured or

pre-treated before drying. The pre-treatment given to the rhizomes is boiling fresh of rhizomes in

0.05% sodium bicarbonate solution for 45 minutes followed by cutting into pieces and drying. The

drying of rhizome pieces was done sufficiently so that it can be converted easily into free flowing

powder. The powders so obtained were stored in different packaging materials and sealed air tight.

The packets or the jars containing turmeric powder were then stored in two different environment viz.,

normal (room temperature) and refrigerated condition (7-8°C). The samples from each of the packets

were drawn at a regular interval of 15 days to analyse the quality parameters. The parameters

considered during the study were Moisture content, water activity, curcumin content and olioresin

content. The storage study was continued for period of 180 days. The data collected on the above

mentioned parameters were analysed statistically and findings have been drawn.

The value of curcumin content and olioresin content was decreased from 3.11 percent to 1.88

percent and 11.55 to 8.83 percent respectively over a period of storage and found best followed

sequence of packaging materials are plastic container, steel container, glass container, LDPE and

LLDPE with both cured and non-cured samples.

The turmeric powder prepared from curing processing technique, storage at

refrigerated condition in plastic container shows higher acceptability in comparison to others.

xvi

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vf/kd Lohdk;Zr gSA

1

CHAPTER-I

INTRODUCTION

Turmeric (Curcuma Longa) is one of the essential elements of the Indian

recipes. Besides the taste and aroma, it is also being used for medicinal value since

ancient times. It was popular even in Vedic times because of its unique flavour and

medicinal properties and its significance in religious ceremonies and auspicious

occasions (Jacob, 1995). Turmeric is a spice derived from the rhizomes of curcuma

longa, which is a member of the ginger family Zingiberaceae. The root or rhizome

has a tough brown skin and bright orange flesh. Fresh rootstock has an aromatic

and spicy fragrance, which on drying generates a peculiar medicinal aroma. The

bright yellow colour of turmeric comes mainly from polyphenolic pigment

curcuminoids (Aggarwal et al., 2007).

Its centre or origin is believed to be South-East Asia and a few species are

naturalized in north-eastern regions of India. India is believed to be the home of

turmeric contributing the largest share in production, consumption and export in

the world. It accounts for 80 per cent of the world output and 60 per cent of world

export. Indian turmeric is considered to be the best in the world market because of

its high curcumin content. The important turmeric growing states in India is

Andhra Pradesh, Tamil Nadu, Orissa, Maharashtra, Assam, Kerala, Karnataka,

West Bengal and Rajasthan. Andhra Pradesh occupies 61 percent of total turmeric

area followed by Tamil Nadu and Orissa with 17 percent and 7 percent area

respectively. India has 0.65 Lakh hectare areas under turmeric cultivation with a

total production of 4.48 lakh tonnes during 2010-11 (Spice Board of India). Other

major producers of turmeric are China, Myanmar, Nigeria, Bangladesh, Pakistan,

Sri lanka, Taiwan, Burma and Indonesia etc.

In Chhaatisgarh, turmeric is an important cash crop grown by tribal

families for their livelihood and more than 50% of these crop growers are tribal

family. Chhaatisgarh contributes about 11.80% of India’s turmeric cultivation in

terms of area. The total turmeric production in Chhattisgarh is about 83470MT

from 9747 ha area. (Annual report of horticulture, 2013-14). In the state of

1

2

Chhattisgarh, Korba, Jagdalpur, Sarguja, Jashpur, Kondagaon, Balod, Surajpur and

Balrampur are some of the major turmeric producing district. Also in the tribal area

turmeric is grown in their backyard with their indigenous methods of crop

production.

Turmeric is mainly used as a spice in Indian foods and has medicinal value

also (Peter 1999). The rhizomes of the this plant, when dried and ground, provide a

yellow and flavoring powder, used for centuries as a natural coloring agent in food,

cosmetics and textiles, and also as insect repellent. Recently, it has been valued

worldwide as a functional food, due to its health promoting properties. Turmeric

has been used as antioxidant, digestive, anti-microbial, anti-inflammatory and anti-

carcinogenic agent. It lowers total cholesterol levels. It is also efficient in the

treatment of circulatory problems, liver diseases, and dermatological disorders and

in blood purification.

The curcumin present in the turmeric inhibit skin cancer by decreasing the

expression of proto-oncogenes. External application relieves pain and swelling,

heals wounds and treats many skin diseases ranging from acne to leprosy.

Turmeric supports the heart by inhibiting the accumulation of platelets which

reduce the chance of heart attack or stroke. It is used as blood purifier and supports

the respiratory system as an anti-oxidant to protect lungs from pollution and toxins.

The major chronic disease including atherosclerosis, cancer, cardiovascular

diseases, cataracts, and rheumatoid arthritis are relieved with anti-oxidants like

vitamin C, vitamin E and turmeric.

Turmeric has very good nutritive and medicinal values. Turmeric contains

protein (6.3 percent), fat (5.1 percent), minerals (3.5 percent), carbohydrates (63.0

percent), fibre (6.1 percent), moisture (13.1 percent), calcium (0.02 percent),

phosphorus (0.26 percent), iron (0.05 percent), sodium (0.01 percent) and

potassium (2.5 percent). Vitamins presents in turmeric are vitamin B1 (0.09

mg/100 g), vitamin B2 (0.19 mg/100 g), vitamin C (49.8 mg/100 g) and niacin (4.8

mg/100 g). Turmeric contains up to 5 per cent essential oils and 3 per cent

curcumin, a polyphenol (Ganpati et al. 2011).

http://en.wikipedia.org/wiki/Curcumin

http://en.wikipedia.org/wiki/Essential_oil

http://en.wikipedia.org/wiki/Polyphenol

3

The post harvest processing of turmeric involves many units operations

such as washing, cleaning, curing or blanching, drying, polishing, size reduction

and packaging. Harvested turmeric is washed thoroughly to remove the adhering

soil, hairs and roots. The fingers and mothers rhizomes are separated prior to

curing. Curing is the process of boiling the raw rhizome in water for the

development of attractive colour and characteristic aroma which also destroys the

viability of the fresh rhizomes, eliminates the raw odour and reduces the time of

drying. Generally curing/boiling is done in alkaline water; also there was some

recommendation as per the quality of boiling water. If the water is acidic; 0.05 to

0.1% sodium bicarbonate or carbonate is sometimes added to make it slightly

alkaline. Boiling in alkaline water is said to improve the colour of dried powder

with orange yellow colour (Pruthi, 1976; Govindarajan, 1980; Velappan et al.,

1993; Weiss, 2002, Krishnamurthy et al., 1975).

Pruthi (1976), Jose and Joy (2005) reported that traditional drying method

could result in the loss of volatile oil (up to 25 per cent) by evaporation and in the

destruction of some light sensitive oil constituents. The traditional drying methods

are risky and result in mold growth, loss of some volatile oil affect its smell by

through evaporation and destruction of some heat sensitive pungent properties. A

quick dehydration that yields a higher quality product is always required.

Convective drying is the simplest and most economic method for dehydration of

foods could be a good solution (Jayaraman and Das Gupta, 1992). However, there

are controversies with respect to the importance of cooking the rhizomes in water

or alkaline solution prior to drying and its influence on the levels of curcuminoid

pigments and on the colour of ground turmeric.

Quality of a food product in terms of color, aroma, appearance, texture, and

flavor is time dependent and is important factor to grade food quality. Some of the

food and its constituents lose quality and quantity because of processing such as

grinding. (Singh K K, Goswami T K ,1999) heating, cooking, boiling, freezing,

packing and transportation etc. On the other hand, storing food and its constituents

over a period of time also loses quality (Liu et al 2013). Food or its materials losses

its quality with the storage time and food materials get spoiled due to oxidation,

because oxidation is a major cause of chemical spoilage of food.

4

Any food material or its constituents kept over a period of time will lose its

strength, quality, color and nutritional value. Rate of losing quality varies based on

the type of packaging material, surrounding conditions and storage conditions.

There are various packaging materials generally used in household for storing

spices (Roy et al ,2012) and they have various categories. In primary type of

packaging material, packing wrap is in direct contact with food material and are

taken home by the consumers. Packaging materials like papers, cloths, jute bags

are flexible; they have light weight and recyclability. Metallic and glass packaging

materials are strong and corrosion resistant but costly. Weight and careful handling

are limiting factors for using metallic and glass packaging material in their usage.

Polymers are commonly used for packaging due to their transparency,

softness, heat sealing capacity, low cost, good mechanical property and they also

have good barrier to heat and oxygen (Farris et al.2009). One of the limiting

natures of packaging materials, which controls the shelf life of packed products, is

the migration of moisture or permeability of moisture through the packaging

material evaluated by the sorption isotherm. This requires understanding of transfer

mechanism of low molecular weight molecules through the packaging material that

controls the exchange of the molecules such as aroma compounds, volatile

compounds, water vapors etc (Cava et al 2004).

A minute quantity of aroma compounds of packaging material when

penetrates into the food material, aroma compounds of packaging material will

change the organoleptic quality of the food materials. Presence of odd aroma

compounds may change the product quality and lead to rejection of the food

products (Sajilata et al 2007). Colour and appearance of any food product helps in

judging the acceptability of the product. The sensory quality of the food or its item

may affect the decision making process of purchasing food materials by the

consumers (Wei at al .2012). Therefore, looking towards the importance of

turmeric in cooking and medicinal purpose study is necessary to investigate effect

of different packaging material over a period of time. Thus, study was undertaken

with the following objectives:

1. To study the physico-chemical characteristics of turmeric powder.

5

2. To study the quality of turmeric powder with the storage time.

3. To study the effect of different types of packaging materials on quality

aspects of turmeric powder.

6

CHAPTER-II

REVIEW OF LITERATURE

In this chapter, the previous work done on the processing methods of turmeric

rhizome, the effect of different pre-treatments and temperature on the drying

characteristics and evaluation of quality of the dried product are briefly enumerated.

The review of literature is divided into the following sub divisions.

2.1 Processing Techniques.

2.2 Drying methods.

2.3 Quality of the final product.

2.1 Processing Techniques

Suresh et al. (2005) studied the heat treatments of turmeric, red pepper and

black pepper by: (i) boiling for 10 min, (ii) boiling for 20 min and (iii) pressure

cooking for 10 min. It was observed that the significant loss of active constituent of

spices was subjected to heat processing. Curcumin loss due to heat processing in

turmeric was 12.1-18.8 mg/g, with maximum loss in pressure cooking for 10 min.

Blasco et al. (2006) studied the blanching effect on turmeric drying. The

drying kinetics was carried out with blanched and un-blanched rhizomes at

temperatures (60, 70, 80, 90 and 100ºC). One diffusion model and two empirical

models (Weibull and Peleg) were used to describe mass transfer during drying.

Blanching prior to drying accelerated the process rate at all test temperatures, although

its effect was reduced when the air drying temperature increased.

Kamble and Soni (2009) conducted study to improve the traditional turmeric

boiling pot and reduce the losses in quality, time and fuel in turmeric processing.

Turmeric boiled in improved boiling pot retained 3.33% essential oils and 2.30%

curcumin as against 2.93% and 2.57% respectively in traditional boiling pot. Also it

was observed that turmeric rhizomes boiled for 35minutes in improved pot gave

uniform colour than rhizomes boiled for 25 and 45 minutes.

6

http://fst.sagepub.com/search?author1=M.+Blasco&sortspec=date&submit=Submit

7

Shinde et al. (2011) studied the treatments during processing of turmeric by

traditional and steam blanching methods. It was observed that in the steam cooking

process, fuel requirement was less than half of the traditional method. The loss of

color observed in curcumin was 1.5 to 2.5 percent in steam cooking, whereas in

boiling; it was 1.6 to 3.5 percent.

Patil and Chhapkhane (2013) studied the large scale of turmeric boiling by the

use of conventional plants with multiple cooker and boiler assembly placed on trolley.

The plant is provided with furnace, condensate extraction mechanism, packed pressure

vessels and mobile plant. Here in boiling, the turmeric rhizomes are placed in the

cooker and the steam is supplied from the boiler to the pressure cooker and the

turmeric is boiled. In traditional plants the boiling is done without maintaining the

pressure in the vessel, so the boiling is inefficient. The efficiency of the actual

processing plant is 13.19% which is very less. This is due to the lot of losses from

every part of plant. The losses are very hard to control in minimum cost. So the

objectives of this project are to reduce cooking time, fuel consumption, heat losses,

reduce labor effort and cost, recycle condensate.

2.2 Drying Methods

Drying is one of the most important methods of preservation and production of

wide varieties of products, was major aim to prolong its storage life. Unfortunately,

changes in the physical and biochemical structure are inevitable because the fruits are

treated with thermal, chemical and other treatments (Ratti and Mujumdar, 1996).

Generally, mechanism of drying involved two simultaneous processes, transfer

of energy and mass. Energy transfer can be conductive, convective, radioactive or any

combination of these three. Mass transfer includes the removal of moisture that moves

from the interior of the dried material toward the surface under the capillary forces,

liquid diffusion due to concentration gradients, surface diffusion and water vapour

diffusion in pores filled with air, flow due to pressure gradient as driving force and

flow owing to a vaporisation-condensation system (Barbosa-Canovas and Vega-

Mercado, 1996).

8

Natarajan et al. (1972) reported that most part of drying of ginger in rotary

dryer was controlled by moisture diffusion and was not hastened by agitation. They

expressed that there was no justification for the extra power consumption in working

the rotary dryer for long periods.

Apintanapong and Maisuthisakul (2011) the results revealed that microwave-

vacuum drying rate (0.13-0.65 kg/kg.min) was higher than hot air drying rate at 60°C

(0.06 kg/kg.min). In drying kinetic study, Page's models provided best fit model for

both microwave-vacuum and hot air drying data with higher R2 in comparison with

Newton=s model. Drying rate and drying coefficient (k) from both models tended to

increase with microwave power, while an exponent (n) from Page=s model tended to

decrease. It was found that microwave-vacuum drying at 300 mbar (vac) gave higher

drying rate and drying coefficient than at 400 mbar (vac). Dried turmeric slices were

ground and the color evaluation (L*, a* and b*) was done by a Hunter colorimeter to

compare with hot air dried turmeric powder. Dried turmeric powder using microwave-

vacuum drying had significantly higher lightness (L*) and yellowness (b*) while the

redness (b*) was lower (P _ 0.05).

Sanchavat et al. (2012) the results indicate that boiling and drying intensified

the colour and curcumin content. The results also revealed that the solar drying is

better than direct sun drying as it achieved the desired moisture content and essential

quality in 42 hour (6 days) compared to 56 hour (8 days) in sun drying, thus saving

considerable time (14 hours). The economic feasibility of the biomass and solar

energy system for turmeric processing was also carried out.

Martins et al. (2013) study was to evaluate the effects of the spray drying on

curcuminoid and curcumin contents, antioxidant activity, process yield, the

morphology and solubility of the microparticulated solid dispersion containing

curcuma extract using a Box Behnken design. The microparticles were spherical in

shape, and an increase in outlet temperature from 40 to 80 °C resulted in a significant

increase in the yield of microparticles from 16 to 53%. The total curcuminoid content

(17.15 to 19.57 mg/g), curcumin content (3.24 to 4.25 mg/g) and antioxidant activity

9

(530.1 to 860.3 μg/mL) were also affected by the spray drying process. The solubility

of curcuminoid from C. longa remarkably improved 100-fold in the microparticles,

confirming the potential of the ternary solid dispersion technique to improve the

dyeing and nutraceutical properties of these compounds. Furthermore, the

microparticles were obtained using the spray drying process, can be easily scaled up.

Hoque et al. (2013) studied the drying kinetics of ginger rhizomes (Zingiber

officinale). The drying rate increases with the increase in the drying air temperature

and blanching also increases the drying rate. The drying rate depends on size and

shape of the ginger rhizomes. The highest drying rate was found for sliced sample of

ginger followed by spitted and whole root samples. Five thin layer models were fitted

to the experiment data of blanched and sliced ginger rhizomes. The page equation was

found to be the best to predict the moisture content of the sliced ginger rhizomes in

thin layer. The colour of ginger rhizomes was slightly changed after drying. Lightness

of ginger rhizomes decreased with increases in drying temperature for all the samples

expect sliced and blanched samples. For drying of ginger rhizomes, it should be sliced

and blanched and dried below 70ºC for better quality dried product.

2.3 Quality of the Final Product

Garg et al. (1999) reported that the oil content of turmeric rhizomes varied

between 0.16 per cent and 1.94 per cent on a fresh weight basis. The rhizomes of all

the accessions were also evaluated for their curcumin content, which was found to

vary from 0.61 to 1.45 per cent on a dry weight basis.

Prasad et al. (2005) use of petroleum fuel or electricity for drying of

agricultural produce is an expensive process at village scale in developing countries.

Therefore, an appropriate technology for drying of agricultural produce has been

developed and its performance for the drying of turmeric rhizomes has been evaluated.

A direct type natural convection solar cum biomass drier was developed. The system

is capable of generating an adequate and continuous flow of hot air temperature

between 55 and 60ºC. Turmeric rhizomes were successfully dried in developed

10

system. Dried turmeric rhizomes obtained under solar biomass (hybrid) drying by two

different treatments viz., water boiling and slicing were similar in quality with respect

to physical appearance like color, texture etc but there is significant variation in

volatile oil. The quantitative analysis showed that the traditional drying i.e., open sun

drying had taken 11 days to dry the rhizomes while solar biomass drier took only 1.5

days and produced better quality produce. The efficiency of the whole unit obtained

was 28.57%.

Tayyem et al. (2006) compared the quantitative amounts of curcumin that are

present in several brands of turmeric and curry powders, a high performance liquid

chromatography technique was used to analyze 28 spice products described as

turmeric or curry powders and two negative controls. Pure turmeric powder had the

highest curcumin concentration, averaging 3.14 per cent by weight.

Lin et al. (2006) developed a rapid method for the determination of curcumins

in Chinese turmeric by micellar electrokinetic capillary chromatography (MEKC).

Curcumin, dimethoxy curcumin and bis-dimethoxy curcumin were separated in less

than 10 min using a 60 cm × 50 μm I.D uncoated fused-silica capillary column with a

buffer consisting of 25 mM hydroxypropyl-β-CD (HP-β-CD), 10 per cent methanol,

40 mM sodium borate and 40 mM SDS (pH 9.50). The recovery efficiencies were

95.7-106.3 per cent. The calibration curves exhibited good linearity in the range of 90-

1220 μg/mL (R=0.9996) for curcumin, 80-1120 μg/mL (R2 = 0.9998) for dimethoxy

curcumin and 80-1200 μg/mL (R2 = 0.9998) for bis-dimethoxy curcumin. Contents of

curcumins in a methanol extract of turmeric sample could easily be determined by this

method.

Dixit et al. (2009).the present surveillance has been undertaken to study the

quality of loose versus branded turmeric powders vis a vis curcumin content and

presence of unwarranted extraneous colors from city markets of India using a newly

developed 2D-HPTLC method. Our results show that curcumin content in branded

samples ranged from 2.2 to 3.7 % while non-branded samples had 0.3 to 2.6%.

Though none of the branded turmeric powders contained artificial colors, 17% of

11

loose powders showed the presence of extraneous color-metanil yellow, in the range

of 1.0-8.5 mg g-1 which may pose health threats. Low curcumin content in the

analyzed samples may be due to mixing of other curcuma species or their curcumin

depleted matrices and foreign starches as cheaper alternatives. This is supported by the

fact that major Indian turmeric trade types are known to possess curcumin contents

ranging from 2.1-8.6 %, with an average of 4.8%. There is thus an urgent need to

prescribe realistic curcumin limits for turmeric powder otherwise there is no obligation

on the part of traders to stick to any minimum levels and consumers shall keep on

getting this nutrient depleted household spice.

Surojanametakul et al. (2010) the result showed that the extracting solvent

could significantly alter the curcuminoid as well as the total polyphenol content of the

turmeric extract. Recommended conditions for curcuminoid extract from turmeric

were: ethanol, solid:liquid ratio 1:50, at 70°C for 2 hr. Preparation of curcuminoid

powder from turmeric extract was performed by entrapment of the natural turmeric

compound “curcuminoid” with a polysaccharide, carboxymethyl cellulose, as a

complex formation and mixed with maltodextrin, prior to drying. The curcuminoid

content in the powder affected the product’s qualities such as color, total phenolic

compounds and antioxidant properties. Sensory evaluation of the products, in the form

of turmeric tea, revealed that powder containing a level of curcuminoid of 411.28μg/g

had the highest acceptance score. It also exhibited high water solubility (15g/100 ml).

The total phenolic content and antioxidant capability of the product with the highest

acceptance score was 13.27 as mg GAE/g and 14.46 as mg BHAE/g, respectively. The

powder had a total plate count of yeast and mold <10 cfu/g and no pathogenic

microorganisms were found. Storage of the powder in an aluminum foil bag at room

temperature for four months only slightly changed the curcuminoid content, indicating

the high stability of the product. Hence, curcuminoid powder could be used as a food

ingredient for various health-drink products.

Benny et al. (2011) this study focused on screening of solvents for extraction

of curcuminoids, isolation and purification of curcuminoids by column

12

chromatography followed by purity analysis by HPLC. Different solvents were used

for extraction, among them acetone showed maximum yield of each curcuminoids.

Various solvent at different polarity were pre-tested in TLC for separation of

curcuminoids, chloroform:methanol at 95:5 showed better resolution of Rf value at

0.75, 0.55, 0.27, as Curcumin(C), Demethoxycurcumin (DMC),

Bisdemethoxycurcumin (BDMC) respectively. The acetone extract was subjected to

silica gel column chromatography with chloroform: methanol at increasing polarity.

Yield of each curcuminoid from column was determined and total curcuminoids of

individual fractions of each curcuminoids were determined by UV spectrophotometry.

Crystallization of each compound was done using chloroform: methanol (5:2) at 5°C.

The isolated curcuminoids (C, DMC, and BDMC) showed single peaks at retention

times of 10.81, 12.79, 13.03 min respectively on HPLC.

Ganpati et al. (2011) estimated the total curcumin content in turmeric by

simple spectroscopic method using methanol extract of different samples of rhizomes.

The linearity of calibration was obtained with coefficient of 0.99. It was found that

curcumin content varied from fresh to stored rhizomes (3.426 ± 1.42 SD to 5.784 ±

1.32 SD) till storage up to 2.5 years. After 3 years sample showed decrease in

curcumin content (3.186 ± 1.012 SD).

Zhan et al. (2011) curcumin is an important food additive and a potential

therapeutic agent for various diseases from turmeric, the rhizome of Curcuma longa L.

High-efficient column chromatographic extraction (CCE) procedures were developed

for the extraction of curcumin from turmeric. Turmeric powder was loaded into a

column with 2-fold 80% ethanol. The column was eluted with 80% ethanol at room

temperature. For quantitative analysis with a non-cyclic CCE, 8-fold eluent was

collected as extraction solution. For large preparation with a cyclic CCE, only the first

2-fold of eluent was collected as extraction and other eluent was sequentially

circulated to the next columns. More than 99% extraction rates were obtained through

both CCE procedures, compared to a 59% extraction rate by the ultrasonic-assisted

maceration extraction with 10-fold 80% ethanol. The CCE procedures are high-

13

efficient for the extraction of curcumin from turmeric with minimum use of solvent

and high concentration of extraction solution.

Bagchi (2012) Curcumin due to its various medicinal, biological,

pharmacological activities is high on demand and has high market potential, high cost.

Since curcumin has variety of uses, extracting it in a less expensive method other

Super Critical Fluid Extraction is the main aim or objective of this work. Usage of

food grade solvents is a main prerequisite of this work and optimization of the

parameters in order to find an effective means of extraction sum ups the cause of this

project work. Besides working on the extraction of curcumin, other properties such as

curcumin’s antioxidant, antimicrobial properties are to be envisaged upon. This

project work mainly deals with the topic on ‘extraction of curcumin’ from its common

source turmeric, using an effective low cost method of solvent extraction. Different

solvents are used either in their pure form or being mixed in definite ratio’s, while

taking into consideration of other parameters such as particle size, time, temperature,

solid: solvent ratio. The qualitative analysis of its antimicrobial property is also done

along with the product development of Cake.

Dhanalakshmi and Jaganmohanrao(2012) the work was conducted to assess

and compare the chemical composition of volatile oils from fresh, dried and cured

turmeric (Curcuma longa) rhizomes from a selected single source. In addition, their

antioxidant and radical scavenging potentials were correlated with chemical

composition. Major components were ar-turmerone (21.0–30.3%), ˛-turmerone (26.5–

33.5%) and ˇ-turmerone (18.9–21.1%). Trolox equivalent antioxidant capacity

(TEAC) values were 38.9, 68.0 and 66.9 _M at 1 mg of oil/ml for fresh, dried and

cured rhizome respectively in ABTS assay. IC50 values for fresh, dried and cured

rhizome oil to quench DPPH radicals were 4.4, 3.5 and 3.9 mg of oil/ml respectively.

Fresh, dried and cured rhizome oils showed antioxidant capacity of 358, 686 and 638

mM of ascorbic acid equivalents per 1 mg of oil respectively. The rhizome oil shows

good reducing potential and was concentration dependent. It is inferred that the cured

14

rhizomes provided high yield of volatile oil with appreciably high antioxidant

potential.

Kulkarni et al.(2012) the present work reports on extraction method using

Soxhlet extractor. Isolation and purification of curcuminoids was carried out by

column chromatography. The quantification of curcumin in maximum resultant extract

(by methanol) was performed using pre validated HPLC methodology. Percentage

yield of curcumin by HPLC was 12.39% . Extracted curcuminoids were subjected to

spectrophotometer to check it’s percentage amount in extracted sample. Different

solvent were used for extraction, among them methanol showed maximum yield of

each curcuminoids. Separation of curcuminoids were tested in TLC chloroform:

methanol at 95:5 showed RF value at 0.67, 0.6, 0.506 as curcumin,

dimethoxycurcumin,bis demethoxycurcumin respectively. the methanol extract was

subjected to silica gel column chromatography with chloroform: methanol at

increasing polarity followed by TLC to check purity of extracted curcumin.

Sawant (2013) turmeric is a spice derived from the rhizomes of Curcuma longa

which is a member of the ginger family (Zingiberaceae). Rhizomes are horizontal

underground stems that send out shoot as well as roots. The bright yellow colour of

the turmeric comes mainly from fat soluble; polyphenolic pigments known as

Curcuminoids. Plants shows medicinal properties as it contain phytochemical

constituents. Phytochemical constituents are non nutritive plant chemical that have

disease preventive properties. The rhizomes of Curcuma longa was extracted in

Acetone, Methanol, Ethanol and Chloroform solvents giving 16.10, 15.42, 25.75 and

15.50% yields.

15

CHAPTER-III

MATERIALS AND METHODS

This chapter deals with the materials used and procedure adopted to achieve

the objectives of the present investigation. This includes the description of

experimental set up and methodology used in curing and drying of turmeric rhizomes,

statistical analysis and quality evaluation methods.

The study was done in the Department of Agricultural Processing and Food

Engineering, Swami Vivekanand College of Agricultural Engineering and Technology

and Research Station, Faculty of Agricultural Engineering, Raipur, and Department of

Crop Physiology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh). The

quality analyses were done in the R.H. Richharia Research Laboratory of the Indira

Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh).

3.1 Raw Material and Sample Preparation

The fresh turmeric rhizome of local variety (Shillong) was purchased from the

Raipur local market and was used in the given experiment. The raw material was

washed thoroughly in tab water to remove the adhering soil, hairs and extraneous

matter. The undesirable portions were removed manually and then the rhizomes were

again washed and cleaned properly.

The initial moisture content of turmeric rhizome samples was determined as

described by Ranganna 1995. A pre-weighed small sample of turmeric rhizome was

kept in a clean and weighed moisture box. The box was placed in oven and at 105°C

for 24 hours. After 24 hours the moisture box was cooled in desiccators to a room

temperature and then weighed. The moisture content was calculated by taking the

difference between the initial weight of sample before drying and final weight after

drying and divided by initial weight of sample before drying.

15

16

3.2. Method of Processing

3.2.1 Improved scientific method of curing

In this method of curing the cleaned fingers (approximately 10 kg) are taken in

a perforated trough of size 0.3×0.3m made of GI or MS sheet with extended parallel

handle. The perforated trough containing the fingers immersed in the pan containing

water. The alkaline solution (0.05% sodium bicarbonate) is added into the water in

which turmeric fingers are immersed. The wholesome is boiled till the fingers become

soft. The cooked fingers are taken out of the pan by lifting the trough and draining the

water into the pan. Alkalinity of the boiling water helps in imparting orange yellow

tinge to the core of turmeric.

Table 3.1 Design details of the turmeric boiling pot

Boiling pot (Mild Steel) Perforated barrel (Mild Steel)

Height 51cm Height 33cm

Width 41cm Width 30cm

Thickness 0.2cm Perforations 2.5cm

Capacity 10kg

Fig. 3.1Modified boiling pot Fig.3.2 Perforated barrel

17

3.3. Pre-treatments

The present study was carried out to observe the effect two different

processing techniques (curing and non-curing) on physico-chemical properties of dried

turmeric powder over a period of storage at different packaging materials during

ambient (room temperature) and low temprature (20°C).

One of the common pre-treatment applied for turmeric rhizome is treating with

0.05% sodium bicarbonate at the time of boiling. The whole mass was boiled till the

fingers became soft (Varshney et al., 2004). Boiling in alkaline water is said to

improve the color (Pruthi, 1976).

The following pre-treatments were given to the turmeric rhizome. For each

treatment the sample handled was 3 kg for curing/boiling and for non-boiling sample

i.e. fresh rhizomes direct cut the sample was 1kg. Following are the details of

independent and dependent variables taken consideration for study.

Independent variables

Curing Curing time, min 45

Sodium bicarbonate, % 0.05

Convective Air temperature, °C 60

Non-curing Sample thickness, cm 1

Dependent variables

Quality evaluation Water activity, curcumin content, oleoresin content per

cent, moisture content

18

3.4 Drying of Turmeric Rhizome

3.4.1 Mechanical tray dryer

The laboratory model tray dryer was used for drying of cured and non-cured

turmeric samples. It mainly consists of a fan, air-heating chamber, temperature control

unit, drying chamber, plenum chamber, hot air inlet, and outlet.

The tray dryer was operated at 1hp 3 phase 415 watts electric supply system.

Air supplied by the fan was heated to the required temperature in the heating chamber,

which was provided, with 8 heating coils. Inlet temperature of the air was varied by

adjusting the control unit system.

The cross sectional area of the main vertical column of the drying chamber

having external dimension was 1370 × 530 × 940 mm and internal dimension was

840×430×840mm. A door was provided on the front side of the chamber for placing

and removing the sample holding trays. The details of the dryer are shown in Fig. 3.4

and the specifications are given in Appendix.

Turmeric rhizome of 3 kg and 1 kg for boiled and un-boiled direct cut sample

respectively were taken and spread uniformly over the trays in single layer.

Fig. 3.3 Samples of turmeric rhizomes (1 cm thick)

19

Fig. 3.4 Laboratory model tray Dryer

Fig.3.5 Turmeric rhizomes after polishing (1cm)

Drying air temperature was adjusted to the desired level using the control unit. To

study drying characteristics sample was weight after every 60 min interval by

electronic balance. Airflow rate at the inlet and outlet of the drying chamber was

measured by anemometer. All the measured observations were recorded for further

calculations. Drying was stopped when the drying mass reached the constant weight

and no further drying takes place.

20

Fig 3.6.Whole boiled turmeric rhizomes Fig3.7. Whole dried turmeric rhizomes

3.5 Polishing of turmeric rhizomes

Polishing of dried turmeric was done manually. Manually polishing consist of

rubbing the dried turmeric fingers on a hard surface or trampling them under feet

wrapped in gunny bags. Manual polishing gives rough appearance and dull colour in

the dried rhizome.

3.6 Grinding of Turmeric

A wet cum dry grinder used for grinding for both cured and non-cured turmeric

powder after polishing. It consist a hopper for feeding, a grinding unit with hammer

type arrangement and an outlet.

Fig.3.8. Hammer mill Fig.3.9. Grinding of turmeric rhizomes

21

3.7 Packaging of turmeric powder

After grinding both cured and non cured turmeric powder was packed on five

types of packaging material namely LLDPE, LDPE, Plastic Container, Glass

Container and Steel Container. For packaging by LLDPE and LDPE a shrink

packaging machine was used.

Fig.3.10. Packaging by shrink packaging machine

Fig. 3.11 LDPE Fig. 3.12 LLDPE

22

Fig. 3.13 Plastic container Fig. 3.14 Glass container

Fig. 3.15 Steel container

3.8 Storage of turmeric powder

After packaging both cured and non-cured turmeric powder was stored in

ambient (28-30ºC temp, 48-32.1% RH) and low temperature (20ºC). And physic-

chemical analysis was done every 15 days interval.

23

Fig 3.16. Storage on refrigerator Fig3.17.Store at ambient condition

24

Cleaning of Turmeric rhizomes

Processing of turmeric rhizomes(Curing/Non-curing)

Drying of turmeric rhizomes

Polishing

Grinding

Packaging

LLDPE LDPE Plastic Container Glass Container Steel Container

Physicochemical analysis (15 days interval)

Fig. 3.18. Layout of work plan for storage study of turmeric powder

STORAGE

(Ambient and Low temperature)

25

3.9 Water Activity Determination

Moisture plays an important role in the stability of fresh, frozen and dried

foods. It acts as a solvent for chemical, microbiological and enzymatic reactions.

Water activity is a measure of the availability of water to participation in such

reactions. Moisture in a food will exert a vapour pressure. The extent of this pressure

will depend on the amount of moisture present, the temperature and the composition

of the food. Different food components will lower the water vapour pressure to

different extents, with salts and sugars being more effective than starches or proteins.

Thus two different foods with similar moisture contents may not necessarily have the

same aw.

A digital Pawkit Water activity meter was used in measuring water activity of

the different treated samples (Fig.3.18). The sample used was just enough (8-10

grams) to cover the filling indicator cup. The filled sample cup was kept in contact

with sensor probe of Pawkit water activity meter which record the value and the

specifications are given in Appendix.

Fig. 3.18 Water activity measurement

26

3.10 Storage Studies

The fresh Turmeric powder was kept both ambient and low temperature

condition. The turmeric powder were kept in five types of packaging materials

(LLDPE, LDPE, Plastic Container, Glass Container, Steel Container). The

observations were made at every 15 days intervals for both Cured and non-cured

Sample and both ambient and low temperature condition. The Moisture Content,

Curcumine Content and Oleoresin Content were evaluated after a certain time period.

3.10.1 Quality Evaluation

Food quality is one of the very important parameter in food processing to

ensure best quality finished products. Control should be exercised at every stage from

pre-processing to packaging, storage etc. Quality of dehydrated turmeric powder was

evaluated on the basis of several parameters viz. colour and physicochemical analysis.

3.10.1.1 Physico-chemical analysis

Turmeric is mainly exported in the form of powder. The commercial value of

turmeric is mainly depending upon its characteristics curcumin and oleoresin content.

The presence of curcumin and oleoresin content was affected by the various process

parameters such as temperature, air velocity and duration of process time. While

evaluating the quality of dried product, the effect of these process parameters on

oleoresin and curcumin content is essential. Thus the biochemical analysis was carried

out to evaluate these components. A biochemical analysis includes determination of

oleoresin content and curcumin content of dried products.

3.10.1.2 Curcumin content

The polyphenolic content of turmeric or curcuma root, extracted as an orange

yellow crystalline substance, with a green fluorescence is known as curcumin,

(C21H20O6) having melting point of 184-185°C was isolated as early as (Vogel and

Pelletier, 1818). It is insoluble in water but soluble in ethanol and acetone. Curcumin

Fig. 3.10 Column extraction

process of turmeric powder

27

is the product obtained by solvent extraction of ground turmeric rhizome and

purification of the extract by crystallization.

Fig. 3.19. Determination of Curcumin Content

The spectrophotometer method (Fig. 3.19) was used for the estimation of

curcumin because it was simple, easier, cheaper and feasible method in our laboratory

condition. In the present investigation curcumin content in rhizome of curcuma longa

was determine by solvent extraction followed by spectrophotometer method. The

detail procedure has been described below (Joshi et al., 2009).

3.10.1.2.1 Extraction of Curcumin content

0.1gm of dried extract was dissolved in 25ml of ethanol, this solution was

filtered and ume made upto100ml. Then 10 ml of above solution was taken in

volumetric flask and again volume made up to 100 ml with ethanol. The absorbance

was measured using spectrophotometer at 425nm (Soni Himesh et al., 2011).

A standard curcumin 0.25g/lit give absorbance at 425nm = 0.42

Absorptive of curcumin (A)

= 0.42/1 × 0.025 =16.8

% curcumin =𝑎×100

𝐿×𝐴×𝑊 … (3.1)

28

Where,

a = absorbance of sample at 425nm

L= path length (1cm)

A = absorptivity.

3.10.1.3 Estimation of Oleoresin content

The simplest form of solid-liquid extraction is the treatment of a solid with a

solvent. Column extraction apparatus (Fig. 3.20) was used for extraction of turmeric

oleoresin from dried turmeric powder (Shahidi 2001). Ethanol was used as solvent for

the extraction of turmeric oleoresin.

In the present work, oleoresin was quantitatively extracted in column

extraction method by using 95% ethanol as a solvent. The dried turmeric powder were

taken at the rate of 5.0g was loaded in glass columns blocked with non-absorbent

cotton. Ethanol (15ml) was allowed to percolate down into the glass column and kept

in and the contact was maintained for overnight. Soluble extracts were then drained

off into a pre-weighed 100 ml beaker. All the extracts were pooled which was then

evaporated to near dryness and the final weight recorded. The same procedure was

followed to isolate oleoresin by using ethanol as a solvent. After drying the extract

weights were noted.

Fig. 3.20. Determination of oleoresin contain

29

In this work of different treatment turmeric powder were used to determine the

content of oleoresin. The extracted oleoresin is calculated by using the following

formula and expressed as percent (ASTA, 1983).

Oleoresin content (db)% =W2− W1

10×100 … (3.2)

Where, W1 = Weight of empty beaker

W2 = Weight of beaker with turmeric oleoresin content

3.10.1.4 Estimation of moistures content

Moisture content of fresh sample and after an interval of 15 days for all the

samples was determined by using the standard method (AOAC,2000).Three samples

of 10g each were kept in the oven and average moisture content was found out. All

moisture content in the is express in day basis

Moisture (%) =𝑊1 − 𝑊2

𝑊1×10 … (3.3)

Where, W1 = Weight (g) of sample before drying

W2 = Weight (g) of sample after drying

30

CHAPTER - IV

RESULTS AND DISCUSSION

In this chapter observation and results obtained during the storage study of

turmeric powder prepared with different processing techniques and packed in different

packaging materials viz., linear low density polyethylene (LLDPE), low density

polyethylene (LDPE), plastic container, steel container and glass container and which

were further stored at two different environment i.e. ambient (room temperature) and

low temperature condition (20°C). Also the chapter contents study related to effect of

different packaging materials and handling container on physico-chemical properties

of turmeric powder over a period of time. The result obtained from the different

experiment have been analyzed and presented in a systematic manner under suitable

headings and sub-headings.

Initial moisture content of farm fresh turmeric rhizomes was found to be 79

percent (wb). The moisture content of turmeric rhizomes after curing (45 min boiling

with 0.05 percent of sodium bicarbonate solution) was found in the range of 82.32 to

84.71 percent (wb) and for the cut sample turmeric rhizome without curing was found

to be 77.88 percent (wb) as shown in Appendix A.

4.1 Physico-chemical characteristics of turmeric powder

Table 4.1 Physico-chemical property of dried turmeric powder

S. No. Physico-chemical

property

Cured turmeric powder Non-cured turmeric

powder

1 Water activity 0.49 0.44

2 Moisture content db

(%)

14.60 14.48

3 Curcumin content (%) 3.12 2.82

4 Oleoresin content (%) 10.30 11.55

30

31

4.1.1 Water activity

The value of water activity for fresh cured turmeric powder was 0.49 and for

fresh non-cured turmeric powder was 0.44, which are both in within the range of safe

storage.

4.1.2 Moisture content

The value of final moisture content for fresh cured and non-cured turmeric

powder was 14.60 percent (db) and 14.48 percent (db) respectively.

4.1.3 Curcumin content

The value of curcumin content for fresh cured and non-cured turmeric powder

was 3.12 percent and 2.82 percent respectively.

4.1.4 Oleoresin content

The value of oleoresin content for fresh cured and non-cured turmeric powder

was 10.30 percent and 11.55 percent respectively.

4.2 Effect of storage time on quality of turmeric powder

4.2.1 Moisture content

The final moisture content of the cured dried turmeric powder was 14.60

percent (db) and after 180 days of storage in ambient condition, the value of moisture

content for ambient condition was increased to 16.77 percent (db), 16.65 percent (db),

15.88 percent (db), 15.82 percent (db) and 15.66 percent (db) for LLDPE, LDPE, steel

container, glass container and plastic container respectively. The final moisture

content of non-cured dried turmeric powder was 14.48 percent (db) and after 180 days

storage in ambient condition, the value of moisture content for was increased to 16.99

percent (db), 16.88 percent (db), 16.80 percent (db), 16.35 percent (db) and 16.02

percent (db) for LLDPE, LDPE, plastic container, steel container and glass container

respectively.

The same cured and non-cured dried turmeric powder was stored in low

temperature condition and the moisture increased after 180 days in cured sample was

32

16.99 percent (db), 16.87 percent (db), 15.96 percent (db), 15.91 percent (db), and

15.08 percent (db) for LLDPE, LDPE, plastic container, steel container, and glass

container respectively. In case of non-cured turmeric powder the values of moisture

content was increased to 17.23 percent (db), 17.12 percent (db), 15.97 percent (db),

15.78 percent (db), and 15.56 percent (db) for LLDPE, LDPE, glass container, steel

container and plastic container respectively.

4.2.2 Curcumin content

Curcumin content of the pre-treated (cured) fresh turmeric powder was 3.11

percent and after 180 days storage in ambient condition (room temperature) the

content was decreased over a period of time and the values were 1.72 percent, 1.72

percent, 2.39 percent, 2.40 percent and 2.67 percent for LLDPE, LDPE, glass

container, steel container and plastic container respectively. In case of non-treated

(non-cured) turmeric powder, the initial curcumin content was 2.82 percent and after

180 days, value of curcumin content for ambient condition was 0.526 percent, 0.654


container, steel container and plastic container respectively.

In case of storage in low temperature condition, the initial curcumin content of

the pre-treated (cured) fresh turmeric powder was 3.123 percent and after 180 days

storage the values were 1.772 percent, 1.96 percent, 2.436 percent, 2.772 percent, and

2.778 percent for LLDPE, LDPE, glass container, steel container and plastic container

respectively and for non-treated (non-cured) fresh turmeric powder curcumin content

was 2.816 percent and after 180 days of storage the values were 1.392 percent, 1.445


container, steel container and plastic container respectively.

4.2.3 Oleoresin content

The oleoresin content of the pre-treated (cured) dried turmeric powder was

10.30 percent and was decreased over a period of storage. The oleoresin content after

180 for storage at ambient condition was 7.01 percent, 7.33 percent, 8.67 percent, 8.84

33

percent and 9.34 percent for LLDPE, LDPE, glass container, steel container and

plastic container respectively. For non-treated (non-cured) dried turmeric powder, the

oleoresin content (11.55 percent) was higher than pre-treated (cured) sample and the

content was decreased to 9.78 percent, 9.85 percent, 10.23 percent, 10.43 percent and

10.44 percent for LLDPE, LDPE, glass container, steel container and plastic container

respectively after 180 days of storage at ambient condition.

In case of low temperature storage condition, oleoresin content of pre-treated

(cured) dried turmeric powder was decreased after 180 days and the values were 8.06

percent, 8.24 percent, 9.34 percent, 9.35 percent and 9.45 percent for LLDPE, LDPE,

glass container, plastic container and steel container respectively. For non-treated

(non-cured) sample, initial value of curcumin content was 11.55 percent and which

was decreased after 180 days of low temperature storage. The value of oleoresin

content was 9.89 percent, 9.99 percent, 10.39 percent, 10.41 percent, and 10.56

percent for LLDPE, LDPE, steel container, glass container and plastic container

respectively.

From this result it was observed that the initial oleoresin content was higher in

case of non-treated (non-cured) turmeric dried powder than pre-treated (cured)

turmeric powder and it may be because of boiling process. During boiling, oleoresin

may dissolve with hot water and leach out from rhizomes. But in case of non-treated

sample boiling was skipping and hence the initial value of oleoresin was higher in case

non-treated (non-cured) dried turmeric powder.

4.3 Effects of packaging materials on quality of turmeric powder during

storage

4.3.1Effects of packaging materials on curcumin content stored at ambient

condition

Fig. 4.1 shows that the curcumin content for the entire sample (pre-treated and

non-treated) stored in ambient condition was gradually decreased over period of time.

In case of LLDPE and LDPE decreased in curcumin content was higher i.e from 3.11

34

to 1.72 percent. However in case of glass container, steel container and plastic

container decreased value of curcumin content was for 2.39, 2.40 and 2.67 percent

respectively.

The value of curcumin content for non-cured turmeric powder packed in

different packaging materials the value of curcumin content were decrease from 2.19

to 0.53, 0.65, 1.75, 1.86 and 1.89 percent in LLDPE, LDPE, glass container, plastic

container and steel container respectively. Similar result were observed by Sindhu and

Arrora (2010) and Govindrajan (1980).

Fig. 4.1 Effects of packaging material on curcumine content of both cured and


Packaging materials Processing techniques

A1 : LLDPE B1 : Curing

A2 : LDPE B2 : Non Curing/Cutting

A3 : Plastic Container

A4 : Glass Container

A5 : Steel Container

0

0.5

1

1.5

2

2.5

3

3.5

0 15 30 45 60 75 90 105 120 135 150 165 180

Cu

rcu

min

co

nte

nt

%

Storage period (days)

A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

35

Table 4.1. shows that the packaging materials and processing technique

significantly influenced the percent curcumin content of turmeric powder over a

period of storage of 180 days but the storage condition non- significantly influenced

the curcumin content for 0, 15 and 45 days and significantly influenced for rest days

over a period of 180 days of storage.

The interaction between packaging material and processing techniques in

combination is significant for over a period of 180 days. The interaction between

packaging materials and storage condition was not significant for 0 to 45 days and

significant for all rest days over a period of 180 days. The interaction between

processing technique and storage condition in combination is non-significant for 0,

and 45 day and significant for all rest days over a period of 180 days of storage.

The interaction between packaging materials and processing techniques and

storage condition in combination is non-significant for 0, 15 and 45 days and

significant for rest days over a period of 180 days of storage.

36

Table 4.2 Effects of packaging materials on curcumin content of turmeric powder stored at ambient

condition

Period of storage 0 15 30 45 60 75 90 105 120 135 150 165 180 Mean

Packaging

materials

Processing

techniques (D1) (D2) (D3) (D4) (D5) (D6) (D7) (D8) (D9) (D10) (D11) (D12) (D13) (T)

A1 B1 3.113 3.011 2.902 2.794 2.685 2.581 2.562 2.331 2.190 2.048 1.908 1.797 1.716 2.433

B2 2.816 2.771 2.762 2.524 2.377 2.183 1.991 1.726 1.698 1.403 1.122 0.816 0.526 1.901

A2 B1 3.113 2.986 2.854 2.722 2.587 2.454 2.322 2.222 2.122 2.02 1.918 1.816 1.716 2.373

B2 2.816 2.772 2.765 2.607 2.452 2.292 2.134 1.887 1.701 1.554 1.211 0.955 0.654 1.984

A3 B1 3.113 3.092 3.072 3.044 3.021 2.993 2.919 2.921 2.87 2.822 2.771 2.722 2.67 2.925

B2 2.816 2.777 2.771 2.651 2.530 2.411 2.291 2.339 1.991 1.877 1.911 1.812 1.876 2.311

A4 B1 3.113 3.071 3.021 2.972 2.922 2.871 2.821 2.743 2.722 2.552 2.432 2.338 2.391 2.766

B2 2.816 2.781 2.77 2.618 2.462 2.313 2.161 2.006 1.912 1.884 1.822 1.755 1.746 2.234

A5 B1 3.113 3.077 3.038 3.028 2.997 2.956 2.913 2.842 2.768 2.693 2.621 2.474 2.403 2.840

B2 2.816 2.782 2.753 2.614 2.476 2.34 2.222 2.062 1.902 1.880 1.802 1.783 1.887 2.255

Mean (S) 2.964 2.912 2.870 2.757 2.650 2.539 2.433 2.307 2.187 2.073 1.951 1.826 1.758







37

4.3.2 Effects of packaging materials on curcumin content stored at low

temperature condition

Fig. 4.2 shows that in low temperature condition curcumin content of cured

turmeric powder packed in different packaging materials were decrease from 3.123

percent to 1.772, 1.960, 2.436, 2.393 and 2.774 percent in LLDPE, LDPE, steel

container, glass container and plastic container respectively. Initially the sample

having higher value of curcumin content, however with the increasing in storage

period, the value of curumin content was decreased. Among the all packaging

materials the value of curcumin content after 180 days of storage was found lowest in

sample packed in LLDPE(1.772) followed by LDPE(1.960), steel container(2.393),

glass container(2.436) and plastic container (2.774).

Value of curcumin content for non-cured turmeric powder packed in different

packaging materials were decrease from 2.816 to 1.392, 1.654, 1.445, 2.166, 2.393

and 2.654 in LLDPE, LDPE, glass container, steel container and plastic container

respectively. Initially the sample having higher value of curcumin content however

with the increasing in storage period the value of curcumine content decreases. Among

the all packaging materials curcumin content after 180 days of storage was found

lowest (1.392) in sample packed in LLDPE followed by LDPE (1.445), glass container

(2.166), steel container (2.393) and plastic container (2.654) respectively. Similar

result was observed by Sindhu and Arrora (2010) and Govindrajan (1980).

Table 4.3. shows that the packaging materials and processing technique

significantly influenced the presence of curcumin content of turmeric powder over a

period of 180 days for storage in low temperature conditions.

The interaction between packaging material and processing techniques in

combination is significant for over a period of 180 days. The interaction between

packaging materials and storage condition was not significant for 0 to 45 days and

significant for all rest days over a period of 180 days. The interaction between

38

processing technique and storage condition in combination is non-significant for 0,

and 45 day and significant for all rest days over a period of 180 days of storage.

The interaction between packaging materials, processing techniques and

storage condition in combination is non-significant for 0, 15 and 45 days and

significant for rest days over a period of 180 days of storage.

Fig. 4.2 Effects of packaging material on curcumin content of both cured and

non-cured turmeric powder under low temperature condition







0

0.5

1

1.5

2

2.5

3

3.5

0 15 30 45 60 75 90 105 120 135 150 165 180

Cu

rcu

min

co

nte

nt

%

Period of storage (days)

A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

39

Table 4.3 Effects of packaging materials on curcumin content of turmeric powder stored at low temperature

condition


Packaging

materials

Processing


A1 B1 3.123 3.071 2.970 2.373 2.311 2.310 2.252 2.172 2.089 2.002 1.910 1.810 1.772 2.374

B2 2.816 3.069 3.021 2.970 2.372 2.372 2.251 2.111 1.991 1.842 1.692 1.543 1.392 2.186

A2 B1 3.123 2.672 2.69 2.559 2.492 2.390 2.331 2.211 2.198 2.117 2.025 1.951 1.96 2.428

B2 2.816 2.986 2.954 2.87 2.451 2.411 2.290 2.171 2.044 1.910 1.762 1.611 1.445 2.229

A3 B1 3.123 2.692 2.712 2.612 2.512 3.080 3.071 2.922 2.882 2.811 2.771 2.814 2.774 2.970

B2 2.816 3.111 3.104 3.096 3.061 2.753 2.745 2.732 2.715 2.701 2.683 2.671 2.654 2.735

A4 B1 3.123 2.781 2.776 2.767 2.761 2.940 2.904 2.826 2.745 2.770 2.591 2.413 2.436 2.835

B2 2.816 3.083 3.047 3.012 2.976 2.671 2.544 2.556 2.478 2.401 2.322 2.242 2.166 2.552

A5 B1 3.123 2.776 2.739 2.742 2.726 2.955 2.922 2.880 2.838 2.797 2.756 2.715 2.772 2.922

B2 2.816 3.186 3.055 3.011 2.988 2.672 2.638 2.596 2.556 2.516 2.474 2.437 2.393 2.622

Mean (S) 2.969 2.913 2.886 2.837 2.704 2.655 2.594 2.517 2.453 2.386 2.298 2.220 2.176







40

4.3.3 Effects of packaging materials on oleoresin content stored at ambient

condition

Fig. 4.3 shows that in cured turmeric powder the oleoresin content decreases

from 10.30 percent to 7.01, 7.33, 8.67, 8.84 and 9.35 percent in LLDPE, LDPE, glass

container, steel container and plastic container respectively. The overall mean value

indicate that sample packed in plastic container has the least decrease in oleioresin

content (0.955 percent) followed by turmeric powder packed in steel container, glass

container, LDPE and LLDPE with 1.465, 1.632, 2.970 and 3.289 percent respectively

over a period of 180 days storage.

In non-cured turmeric powder the oleoresin content decreases from 11.553 to

9.775, 9.851, 10.232, 10.432 and 10.444 in LLDPE, LDPE, glass container, steel

container and plastic container respectively. The overall mean value indicate that

sample packed in plastic container has least decreased in oleoresin content (1.109)

followed by 1.121, 1.321, 1.702 and 1.772 in steel container, glass container, LDPE

and LLDPE respectively over a period of 180 days storage. Similar result were

observed by Goyal and Koria (1998), Sindhu and Arrora (2010).

0

2

4

6

8

10

12

14

0 15 30 45 60 75 90 105 120 135 150 165 180

Oli

ora

sio

n c

on

ten

t %


A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

41

Fig.4.3 Effects of packaging material on oleoresin content for both cured and








Table 4.4 shows that the oleoresin content of the entire samples (treated and

non-treated) was observed in decreasing trends over period of storage time (180 days).

The packaging materials non-significantly influenced for first 15 days of storage and

for rest days packaging materials significantly influenced oleoresin content of turmeric

powder over a period of 180 days of storage. Processing techniques also significantly

influenced on content of oleoresin in turmeric powder over a period of 180 days

storage.

The interaction between packaging materials and processing techniques

significantly influenced on oleoresin content of turmeric powder for whole days of

storage. Interaction between packaging materials, processing techniques and storage

condition significantly influenced oleoresin content of turmeric powder from 30 to 180

days and non-significantly influenced at 0 and 15 days of storage.

42

Table 4.4 Effects of packaging materials on oleoresin content of turmeric powder stored at ambient

condition


Packaging

materials

Processing


A1 B1 10.303 10.107 9.914 9.623 9.332 9.042 8.754 8.463 8.174 7.886 7.592 7.304 7.014 8.731

B2 11.553 11.422 11.212 11.115 10.951 10.792 10.681 10.441 10.293 10.123 10.011 9.814 9.777 10.62

A2 B1 10.303 10.133 9.964 9.694 9.256 9.422 9.155 8.552 8.425 7.986 7.632 7.511 7.333 8.874

B2 11.553 11.411 11.328 11.091 10.995 10.911 10.798 10.541 10.361 10.198 10.098 9.882 9.851 10.693

A3 B1 10.303 10.351 10.411 10.181 10.261 10.122 9.984 9.844 9.704 9.567 9.426 9.288 9.348 9.906

B2 11.553 11.457 11.444 11.371 11.294 11.218 11.142 10.893 10.787 10.611 10.552 10.511 10.444 11.021

A4 B1 10.303 10.146 9.855 9.715 9.577 9.435 9.370 9.270 9.132 8.994 8.855 8.716 8.671 9.387

B2 11.553 11.41 11.412 11.291 11.158 11.055 10.942 10.829 10.047 10.65 10.451 10.451 10.232 10.883

A5 B1 10.303 10.285 10.255 10.111 9.965 9.822 9.675 9.532 9.391 9.251 9.113 8.978 8.838 9.655

B2 11.553 11.495 11.451 11.311 11.211 11.112 11.013 10.911 10.872 10.707 10.516 10.498 10.432 11.006

Mean 10.928 10.821 10.724 10.550 10.400 10.293 10.151 9.927 9.718 9.597 9.424 9.295 9.194



A2 : LDPE B2 : Non curing/cutting

A3 : Plastic container

A4 : Glass container

A5 : Steel container

43

4.3.4 Effects of packaging materials on oleoresin content stored at low

temperature condition

Fig. 4.4 shows that in pre-treated (cured) turmeric powder the oleoresin

content decreased from 10.303 to 8.064, 8.244, 9.335, 9.345 and 9.451 in LLDPE,

LDPE, glass container, plastic container and steel container respectively. The

overall mean value indicate that sample packed in steel container has the least

decrease in oleoresin content (0.852) followed by turmeric powder packed in

plastic container, glass container, LDPE and LLDPE with 0.958, 0.968, 2.059 and

2.239 values of oleoresin content respectively.

In non-treated (non-cured) turmeric powder the oleoresin content decreases

from 11.553 to 9.887, 9.991, 10.388, 10.411 and 10.555 in LLDPE, LDPE, steel

container, glass container, plastic container respectively. The overall mean value

indicate that sample packed in plastic container has the least decrease in oleoresin

content (0.998) followed by turmeric powder packed in glass container, steel

container, LDPE and LLDPE with 1.142, 1.165, 1.562 and 1.666 percent

respectively. Similar result were observed by Goyal and Koria (1998), Sindhu and

Arrora (2010).

Fig. 4.4 Effects of packaging material on oleoresin content of both cured and


0

2

4

6

8

10

12

14

0 15 30 45 60 75 90 105 120 135 150 165 180

Oli

ora

sion

co

nte

nt

%


A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

44







45

Table 4.5 Effects of packaging materials on oleoresin content of turmeric powder stored at low temperature condition


Packaging

materials

Processing


A1 B1 10.303 10.156 9.864 9.684 9.503 9.324 9.143 8.965 8.784 8.604 8.424 8.244 8.064 9.158

B2 11.553 11.465 11.292 11.225 10.998 10.881 10.743 10.592 10.338 10.225 10.091 9.998 9.887 10.714

A2 B1 10.303 10.167 10.033 9.855 9.695 9.496 9.315 9.138 8.961 8.781 8.602 8.423 8.244 9.308

B2 11.553 11.445 11.318 11.189 11.058 10.925 10.799 10.669 10.45 10.351 10.166 10.012 9.991 10.763

A3 B1 10.303 10.224 10.144 10.064 9.986 9.904 9.824 9.744 9.664 9.584 9.504 9.424 9.345 9.824

B2 11.553 11.467 11.446 11.371 11.294 11.218 11.142 11.032 10.922 10.813 10.702 10.592 10.555 11.085

A4 B1 10.303 10.147 10.077 10.006 9.937 9.868 9.797 9.891 9.658 9.588 9.122 9.433 9.335 9.781

B2 11.553 11.419 11.411 11.295 11.178 11.062 10.946 10.831 10.715 10.651 10.482 10.455 10.411 10.954

A5 B1 10.303 10.202 10.124 10.501 9.981 9.912 9.811 9.73 9.661 9.591 9.296 9.521 9.451 9.852

B2 11.553 11.449 11.411 11.311 11.212 11.112 11.0123 10.908 10.881 10.706 10.605 10.502 10.388 11.003

Mean (S) 10.928 10.814 10.712 10.650 10.484 10.370 10.253 10.15 10.003 9.889 9.699 9.660 9.567







46

Table 4.5 shows that in all the packaging material and processing

techniques the oleoresin content of the sample was decreased with the increased in

storage duration. The effect of packaging materials on oleoresin content was non

significant for first 15 days of storage and for the rest period effect was significant.

Whereas the processing techniques significantly influenced the oleoresin content of

turmeric powder over a entire period of storage (180 days).


significantly influenced oleoresin content of turmeric powder from 0 to 180 days

of storage and the interaction between packaging materials and storage condition

non-significantly influenced oleoresin content of turmeric powder for rest of days

of storage up to 180 days. The interaction between packaging materials, processing

techniques and storage condition significantly influenced on oleoresin content of

turmeric powder from 30 to 180 days and non-significantly influenced at 0 and 15

days of storage.

4.3.5 Effects of packaging materials on moisture content of turmeric powder

stored at ambient condition

Fig. 4.5 shows that in all the samples (treated and non-treated) moisture

content of dried turmeric powder was gradually increased with the increased in

storage period. In non-cured turmeric powder the moisture content increase from

14.48 to 16.986, 16.876, 15.799, 16.353 and 16.02 in LLDPE, LDPE, steel

container, plastic container and glass container respectively. The overall mean

value indicate that sample packed in glass container has the least increased

moisture content (1.5 percent) followed by turmeric powder packed in plastic

container, steel container, LDPE and LLDPE with 1.873, 2.319, 2.396 and 2.506

percent respectively over a period of 180 days storage. Similar results were

observed by Osawa and Sugiyama (1995).

In pre-treated (cured) turmeric powder the moisture content increase from

14.601 to 16.77, 16.655, 15.88, 15.82 and 15.66 in LLDPE, LDPE, steel

container, plastic container and glass container respectively. The overall mean

value indicate that sample packed in plastic container has the least increased in

moisture content (1.22 percent) followed by turmeric powder packed in steel

47

container, glass container, LDPE and LLDPE with 1.279, 1.059, 2.054 and 2.169

percent respectively over a period of 180 days storage.

Table 4.6 shows that the effect of different packaging materials on

increased in moisture content was non-significant for first 15 days of storage

period and for rest days packaging materials significantly influenced on increased

in moisture content of turmeric powder over a period of 180 days of storage. The

processing techniques also significantly influenced on moisture content of turmeric

powder for a period of 30, 75, 120, 135, 150, and 165 and 180 day.

Fig.4.5 Effects of packaging material on moisture content of both cured and

non-cured turmeric powder under ambient condition of storage








significantly influenced on increased in moisture content of turmeric powder from

13

13.5

14

14.5

15

15.5

16

16.5

17

17.5

0 15 30 45 60 75 90 105 120 135 150 165 180

Mois

ture

con

ten

t %


A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

48

0 to 180 days of storage. Interaction between packaging materials and storage

condition non-significantly influenced on moisture content turmeric powder for the

rest days of storage up to 180 days. Interaction between processing techniques and

storage condition non-significantly influenced on moisture content of turmeric

powder at 0, 15, 90 days of storage period and significantly influenced for rest

days over the period of 180 days storage.

The interaction between packaging material, processing techniques and

storage condition non-significantly influenced on increased in moisture content at

0, 15, 60, 90, 105 and 160 day storage and significantly influence moisture content

for rest days storage up to 180 days.

49

Table 4.6 Effects of packaging materials on moisture content of turmeric powder stored at ambient condition


Packaging

materials

Processing


A1 B1 14.601 14.413 14.843 15.03 15.286 15.723 15.916 16.113 16.356 16.416 16.486 16.223 16.77 15.705

B2 14.48 14.52 14.846 15.013 15.286 15.71 15.91 16.313 16.413 16.413 16.486 16.57 16.986 15.765

A2 B1 14.601 14.5 14.826 14.973 15.093 15.323 15.572 15.903 16.313 16.386 16.42 16.546 16.655 15.623

B2 14.48 14.846 14.81 15.003 15.073 15.325 15.823 15.973 16.383 16.383 16.423 16.55 16.876 15.688

A3 B1 14.601 14.513 14.53 14.686 14.776 14.83 15.213 14.946 14.98 15.186 15.37 15.483 15.823 14.995

B2 14.48 14.52 14.54 14.703 14.8 14.836 14.916 14.943 15.213 15.213 15.386 15.873 16.353 15.059

A4 B1 14.601 14.53 14.633 14.87 14.936 15.033 15.13 15.233 15.22 15.55 15.673 15.87 15.66 15.149

B2 14.48 14.536 14.63 14.88 14.943 15.033 15.123 15.18 15.54 15.54 15.67 15.58 16.02 15.165

A5 B1 14.601 14.513 14.55 14.743 14.81 14.883 14.986 15.02 15.06 15.33 15.456 15.536 15.88 15.028

B2 14.48 14.513 14.556 14.746 14.8 14.893 14.986 15.023 15.356 15.356 15.47 15.3 15.799 15.021

Mean (S) 14.540 14.540 14.676 14.864 14.980 15.158 15.357 15.464 15.683 15.777 15.884 15.953 16.282







50

4.3.6 Effects of packaging materials on moisture content of turmeric powder

stored at low temperature condition

Fig. 4.6. shows that in pre-treated (cured) turmeric powder the moisture

content increase from 14.40 percent to 16.986, 16.870, 15.956, 15.906 and 15.08 in

LLDPE, LDPE, steel container, plastic container and glass container respectively.

The overall mean value indicate that sample packed in plastic container has lest

increased in moisture content (0.68 percent) followed by turmeric powder packed

in steel container, glass container, LDPE and LLDPE with 1.506, 1.556, 2.470 and

2.586 respectively over a period of 180 days storage.

In non-cured turmeric powder the moisture content increase from 14.48

percent to 17.226, 17.116, 15.556, 15.780 and 15.556 in LLDPE, LDPE, glass

container, steel container and plastic container respectively. The overall mean

value indicate that sample packed in plastic container has the least increased in

moisture content (1.076) followed by turmeric powder packed in steel container,

glass container, LDPE and LLDPE with 1.30, 1.486, 2.636 and 2.746 respectively

over a period of 180 days storage.

Table 4.7 shows that the moisture content of all sample (treated and non-

treated) was increased gradually with days of storage (180 days). The effect of

packaging materials on moisture content was non-significant for first 15 days of

storage and for rest days packaging materials significantly influenced moisture

content of turmeric powder over a period of 180 days of storage. The effect of

processing techniques on moisture content was significant for 30, 75, 120, 135,

150, 165 and 180 day of storage.


significantly influenced on moisture content of turmeric powder from 0 to 180

days of storage and the interaction between packaging materials and storage

condition non-significantly influenced on moisture content of turmeric powder for

rest days of storage up to 180 days. Interaction between processing techniques and

storage condition non-significantly influenced on moisture content of turmeric

powder at 0, 15, 90 days of storage period and significantly influenced for rest

days over the period of 180 days storage.

51

Fig.4.6 Effects of packaging material on moisture content of both cured and








0

2

4

6

8

10

12

14

16

18

20

0 15 30 45 60 75 90 105 120 135 150 165 180

Mo

istu

re c

on

ten

t %


A1 B1 A1 B2 A2 B1 A2 B2 A3 B1

A3 B2 A4 B1 A4 B2 A5 B1 A5 B2

52

Table 4.7 Effects of packaging materials on moisture content of turmeric powder stored at low temperature condition


Packaging

materials

Processing


B1 14.40 14.30 14.88 14.55 15.31 15.72 15.95 16.12 16.44 16.45 16.45 16.57 16.98 15.70

A1 B2 14.48 14.59 14.88 15.04 15.31 15.71 15.95 16.11 16.35 16.44 16.44 16.57 17.22 15.77

B1 14.40 14.35 14.81 15.02 15.11 15.34 16.01 15.93 16.38 16.44 16.44 16.54 16.87 15.66

A2 B2 14.48 14.57 14.83 15.02 15.11 15.34 15.76 15.91 16.33 16.39 16.43 16.53 17.11 15.68

B1 14.40 14.51 14.83 14.62 14.73 14.83 14.87 14.98 15.22 15.34 15.37 15.48 15.95 15.01

A3 B2 14.48 14.56 14.59 14.63 14.73 14.81 14.87 14.97 15.13 15.22 15.34 15.48 15.55 14.95

B1 14.40 14.52 14.58 15.20 14.94 15.03 15.25 15.44 15.56 15.93 15.93 16.02 15.08 15.22

A4 B2 14.48 14.58 14.57 14.81 14.94 15.03 15.11 15.31 15.38 15.47 15.65 15.71 15.96 15.15

B1 14.40 14.51 14.61 14.77 14.88 14.94 15.08 15.21 15.34 15.47 15.46 15.53 15.90 15.08

A5 B2 14.48 14.57 14.56 14.77 14.873 14.93 15.08 15.13 15.28 15.34 15.47 15.51 15.78 15.06

Mean (S) 14.44 14.50 14.71 14.84 14.99 15.17 15.39 15.51 15.74 15.85 15.90 15.99 16.24







53

CHAPTER-V

SUMMARY AND CONCLUSION

Turmeric (Curcuma Longa L.), plant of the Zingiberaceae family, is

commonly known as haldi in India. The rhizomes of this plant, when dried and

ground, provide a yellow and flavourful powder, used for centuries as a natural

coloring agent in food, cosmetics and textiles, as flavouring compound and also as

insect repellent and as an Indian medicine (Govindarajan, 1980). Recently, it has

been valued worldwide as functional food, due to its health promoting properties.

Turmeric has been used as antioxidant, digestive, anti-microbial, anti-inflammatory

and anti-carcinogenic agent. It lowers total cholesterol level. It is also efficient in

the treatment of circulatory problems, liver diseases, dermatological disorders and

blood purification (Guimaraes, 1987; Srinivas et al., 1992; Hallagan et al., 1995;

Oswa et al., 1995; Semwal et al., 1997).

In the processing of turmeric different unit operations are performed i.e.

washing, cleaning, curing/boiling, drying, size reduction etc. But the most

important unit operation is the curing/boiling. Also the unit operation was varied

with the variation in the region. But, the curing/boiling is the main unit operation

in the processing of turmeric. Generally in India turmeric rhizomes were boiled in

alkaline media prior to dehydration. However, there are controversies with respect

to the importance of cooking the rhizomes in water or alkaline solution prior to

drying and its influence of the levels of curcuminoid pigments and on the colour of

ground turmeric. Therefore, looking towards the importance of turmeric in cooking

and medicinal purpose study was undertaken to investigate effect of different

packaging material over a period of time under ambient and low temperature

storage conditions. Study was undertaken with the following objectives:

1. To study the physico-chemical characteristics of turmeric powder.

2. To study the quality of turmeric powder with the storage time.

3. To study the effect of different types of packaging materials on quality

aspects of turmeric powder.

53

54

On the basis of the experiment and observation, the following results were obtained

1. The water activity, moisture content and curcumin content of fresh cured

turmeric powder were found 0.49, 14.60 perscent (db), 3.123percent and

10.30percent respectively.

2. The water activity, moisture content and curcumin content of fresh non-

cured turmeric powder were found 0.437, 14.48 percent (db), 2.816percent

and 11.553percent respectively.

3. In ambient storage condition (room temperature), the moisture content value

was recorded higher in pre-treated (cured) turmeric powder packed in

LLDPE and lower in Glass container after 180 days of storage 16.77 percent

(db) and 15.66 percent (db) respectively.

4. In ambient storage condition (room temperature), the moisture content value

was recorded higher in non-treated (non-cured) turmeric powder packed in

LLDPE and lower in steel container on 180 days of storage i.e. 16.986

percent (db) and lower in steel container with 15.779 percent (db)

respectively.

5. For low temperature storage condition (20°C), the moisture content value

was recorded higher in pre-treated (cured) turmeric powder packed in

LLDPE and lower in glass container on 180 days of storage i.e. 16.986

percent(db) and 15.080 percent (db) respectively.

6. For low temperature storage condition (20°C), the moisture content value

was recorded higher in non-treated (non-cured) turmeric powder packed in

LLDPE and lower in plastic container on 180 days of storage i.e. 17.226

percent (db) and 15.556 percent (db) respectively.

7. For ambient condition of storage curcumin content of pre-treated (cured)

turmeric powder recorded lowest in both LLDPE and LDPE and highest in

plastic container with 1.716 percent and 2.670 percent respectively.

8. For ambient condition of storage curcumin content of non-treated (non-

cured) turmeric powder recorded lowest in both LLDPE and highest in steel

container with 0.526 percent and 1.887 percent respectively.

55

9. For low temperature condition of storage curcumin content of pre-treated

(cured) turmeric powder recorded lowest in both LLDPE and highest in

plastic container with 1.772 percent and 2.774 per cent respectively.

10. For low temperature condition of storage curcumin content of non-treated

(non-cured) turmeric powder recorded lowest in both LLDPE and highest in

plastic container with 1.392 percent and 2.654 percent respectively.

11. Oleoresine content of pre-treated (cured) turmeric powder gradually

decreases at ambient condition of storage over a period of 180 days of

storage. The higher value of oleoresin content of cured turmeric powder

stored at ambient condition 9.348 percent was recorded in cured turmeric

powder packed on steel container and lower quantity of oleoresin content

recorded in LLDPE was 7.014 percent.

12. Oleoresine content of non-cured turmeric powder gradually decreases at

ambient condition of storage over a period of 180 days of storage. The higher

value of oleoresin content of non-cured turmeric powder stored at ambient

condition 10.444 percent was recorded in cured turmeric powder packed on

steel container and lower quantity of oleoresin content recorded in LLDPE

was 9.777 percent.

13. Oleoresine content of pre-treated (cured) turmeric powder gradually

decreases at low temperature condition of storage over a period of 180 days

of storage. The higher value of oleoresin content of cured turmeric powder

stored at low temperature condition 9.451 percent was recorded in cured

turmeric powder packed on steel container and lower quantity of oleoresin

content recorded in LLDPE was 8.064 percent.

14. Oleoresine content of non-cured turmeric powder gradually decreases at low

temperature condition of storage over a period of 180 days of storage. The

higher value of oleoresin content of non-cured turmeric powder stored at low

temperature condition 10.55 percent was recorded in non-cured turmeric

powder packed on plastic container and lower quantity of oleoresin content

recorded in LLDPE was 9.88 percent.

56

CONCLUSION

During storage of turmeric powder for 180 days, the powder prepared by

the both treatment i.e. pre-treated (cured) and non-treated (non-cured) and

stored at ambient and refrigerate storage condition, the performance of plastic

container was found best followed by steel container.

Pre-treated (cured) turmeric powder packed in plastic and steel container

found superior with highest acceptability having good quality aspects and

minimum deterioration in both ambient and low temperature storage condition.

Turmeric powder stored in plastic container found higher value of

curcumin and oleoresin content and absorption lower moisture in both

conditions (ambient and low temperature) over a period of time. It was

observed that the turmeric powder stored in LLDPE and LDPE pouches at both

condition (ambient and low temperature) conditions become sticky from

outside after 30 days of storage

.

57

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62

APPENDIX –A

Table 5.11 Analysis of physic-chemical Property of cured turmeric powder

Physico-chemical property Cured turmeric powder

Water activity 0.495

Moisture content db

(percent)

14.601

Curcumin contet (percent) 3.123

Oleoresin content (percent) 10.303

Table 5.11 Analysis of physic-chemical Property of non-cured turmeric powder

Physico-chemical property Non-cured turmeric powder

Water activity 0.437

Moisture content db

(percent)

14.48

Curcumin content (percent) 2.816

Oleoresin content (percent) 11.553

62

63

APPENDIX-B

CRD –Table

Table B - 1.1 Factorial CRD Data of curcumin content of turmeric of 0 days storage

Source D F M S F Cal S Em CD

(5percent)

A 4 0.000 0.000 NS 0.010 -

B 1 1.371 994.590** 0.006 0.019

A X B 4 0.000 0.000** 0.015 0.043

C 1 0.000 0.272 NS 0.006 -

A X C 4 0.000 0.000 NS 0.015 -

B X C 1 0.000 0.272 NS 0.096 -

A X B X C 4 0.001 0.000 NS 0.021 -

Error 40

CV percent : 1.25

Table B - 1.2 Factorial CRD Data of curcumin content of turmeric over period of 15

days storage.


(5percent)

A 4 0.020 13.686 ** 0.011 0.031

B 1 1.434 976.940 ** 0.007 0.020

A X B 4 0.003 2.673 ** 0.015 0.044

C 1 0.000 0.024 NS 0.007 -

A X C 4 0.003 2.533 NS 0.015 -

B X C 1 0.021 14.911 ** 0.009 0.028

A X B X C 4 0.002 1.961 NS 0.022 -

Error 40 0.001

CV percent : 1.32

A - Packaging Materials

B - Processing Techniques

C - Storage condition

** - Significance

NS - Not significance




** - Significance


64

Table B – 1.3 Factorial CRD Data of curcumin content of turmeric over period of 30

days storage.


(5percent)

A 4 0.024 113.109 ** 0.004 0.012

B 1 0.981 4555.052 ** 0.002 0.007

A X B 4 0.010 46.584 ** 0.006 0.017

C 1 0.003 17.604 ** 0.002 0.007

A X C 4 0.000 1.601 NS 0.006 -

B X C 1 0.027 128.150 ** 0.003 0.010

A X B X C 4 0.005 23.634 ** 0.008 0.024

Error 40 0.000

CV percent : 0.51


days storage.


(5percent)

A 4 0.138 8.226 ** 0.037 0.106

B 1 1.722 102.772 ** 0.023 0.067

A X B 4 0.035 2.129 ** 0.052 0.151

C 1 0.038 2.267 NS 0.023 -

A X C 4 0.008 0.531 NS 0.052 -

B X C 1 0.012 0.774 NS 0.033 -

A X B X C 4 0.042 2.557 NS 0.074 -

Error 40 0.016

CV percent : 4.65




** - Significance





** - Significance


65

Table C- 1.5 Factorial CRD Data of curcumin content of turmeric over period of 60

days storage.


(5percent)

A 4 0.353 1875.698 ** 0.004 0.011

B 1 0.981 5199.617 ** 0.002 0.007

A X B 4 0.095 506.724 ** 0.005 0.016

C 1 0.044 234.360 ** 0.002 0.007

A X C 4 0.038 204.801 ** 0.005 0.016

B X C 1 0.243 1288.072 ** 0.003 0.010

A X B X C 4 0.007 38.598 ** 0.007 0.022

Error 40 0.000

CV percent : 0.51


days storage.


(5percent)

A 4 0.518 181398.518** 0.001 0.001

B 1 1.452 507655..969** 0.000 0.001

A X B 4 0.096 33645.864** 0.001 0.002

C 1 0.202 70646.654** 0.000 0.001

A X C 4 0.404 14190.698** 0.001 0.002

B X C 1 0.346 121054.943** 0.000 0.001

A X B X C 4 0.007 2775.937** 0.001 0.002

Error 40 0.000

CV percent : 0.07




** - Significance





** - Significance


66


days storage.


(5percent)

A 4 0.887 360.047** 0.014 0.041

B 1 1.396 566.798** 0.001 0.025

A X B 4 0.102 41.560** 0.020 0.057

C 1 0.124 50.486** 0.001 0.025

A X C 4 0.098 39.849** 0.023 0.057

B X C 1 0.158 64.166** 0.012 0.036

A X B X C 4 0.075 30.727** 0.028 0.081

Error 40 0.002

CV percent : 1.95


days storage.


(5percent)

A 4 1.017 170.867** 0.022 0.063

B 1 2.261 379.867** 0.014 0.040

A X B 4 0.058 9.747** 0.031 0.090

C 1 0.659 110.842** 0.014 0.040

A X C 4 0.023 4.031** 0.031 0.090

B X C 1 0.722 121.369** 0.019 0.056

A X B X C 4 0.007 1.206NS 0.044 -

Error 40 0.005

CV percent : 3.20




** - Significance





** - Significance


67


days storage.


(5percent)

A 4 1.038 333836.402** 0.001 0.001

B 1 2.953 949976.678** 0.000 0.001

A X B 4 0.059 18976.255** 0.001 0.002

C 1 1.061 341409.600** 0.001 0.001

A X C 4 0.039 12604.267** 0.001 0.002

B X C 1 0.936 301256.277** 0.001 0.001

A X B X C 4 0.022 7207.592** 0.001 0.002

Error 40 0.000

CV percent : 0.08


days storage.


(5percent)

A 4 1.396 816.823** 0.011 0.034

B 1 3.262 1908.710** 0.007 0.021

A X B 4 0.025 14.854** 0.106 0.048

C 1 1.471 860.729** 0.007 0.021

A X C 4 0.027 15.819** 0.106 0.048

B X C 1 0.871 509.914** 0.101 0.030

A X B X C 4 0.039 23.030** 0.23 0.068

Error 40 0.001

CV percent : 1.85




** - Significance





** - Significance


68


days storage.


(5percent)

A 4 1.959 402868.281** 0.001 0.001

B 1 3.606 741585.660** 0.000 0.001

A X B 4 0.004 1.19.935** 0.001 0.002

C 1 1.805 371253.509** 0.000 0.001

A X C 4 0.006 1407.785** 0.001 0.002

B X C 1 1.064 218791.026** 0.001 0.001

A X B X C 4 0.019 3986.771** 0.001 0.003

Error 40 0.000

CV percent : 0.10


days storage.


(5percent)

A 4 2.529 1074.746** 0.014 0.040

B 1 4.094 1739.622** 0.008 0.025

A X B 4 0.029 12.457** 0.019 0.056

C 1 0.326 988.635** 0.008 0.025

A X C 4 0.017 7.254** 0.019 0.056

B X C 1 1.197 508.958** 0.012 0.035

A X B X C 4 0.020 8.786** 0.028 0.080

Error 40 0.002

CV percent : 2.40




** - Significance





** - Significance


69


days storage.


(5percent)

A 4 4.397 240.238** 0.039 0.112

B 1 3.659 199.238** 0.024 0.070

A X B 4 0.091 5.019 0.055 0.156

C 1 1.578 86.250** 0.024 0.070

A X C 4 0.136 7.436** 0.055 0.157

B X C 1 1.814 99.140** 0.034 0.099

A X B X C 4 0.288 15.749** 0.078 0.223

Error 40 0.018

CV percent : 7.04

Table B - 2.1 Factorial CRD Data of oleoresin content of turmeric over period of 0 days

storage.


(5percent)

A 4 0.000 0.000NS 0.001 -

B 1 23.437 635762.688** 0.001 0.003

A X B 4 0.000 0.000** 0.002 0.007

C 1 0.000 0.000NS 0.001 -

A X C 4 0.000 0.000NS 0.002 -

B X C 1 0.000 0.000NS 0.001 -

A X B X C 4 0.000 0.000NS 0.003 -

Error 40 0.000

CV percent : 0.06




** - Significance





** - Significance


70

Table B - 2.2 Factorial CRD Data of oleoresin content of turmeric over period of 15

days storage.


(5percent)

A 4 0.664 1.107NS 0.223 -

B 1 16.995 28.321** 0.141 0.404

A X B 4 0.570 0.951** 0.316 0.903

C 1 0.572 0.954NS 0.141 -

A X C 4 0.616 1.028NS 0.316 -

B X C 1 0.633 1.056NS 0.200 -

A X B X C 4 0.532 0.888NS 0.447 -

Error 40 0.600

CV percent : 7.10


days storage.


(5percent)

A 4 0.164 70431.819** 0.000 0.0013

B 1 25.656 10972263.742** 0.000 0.001

A X B 4 0.034 14829.007** 0.001 0.001

C 1 0.002 1028.018** 0.001 0.001

A X C 4 0.027 11948.649** 0.001 0.001

B X C 1 0.005 2280.693** 0.001 0.001

A X B X C 4 0.027 11753.750** 0.001 0.002

Error 40 0.000

CV percent : 0.01




** - Significance





** - Significance


71


days storage.


(5percent)

A 4 0.364 183706.095** 0.000 0.001

B 1 25.883 13.51594** 0.000 0.001

A X B 4 0.117 59481.790** 0.001 0.001

C 1 0.149 75436.010** 0.000 0.001

A X C 4 0.028 14180.128** 0.001 0.001

B X C 1 0.049 24978.721** 0.000 0.001

A X B X C 4 0.035 17826.686** 0.001 0.001

Error 40 0.000

CV percent : 0.01


days storage.


(5percent)

A 4 0.573 206052.523** 0.001 0.001

B 1 28.798 10350861.158** 0.000 0.001

A X B 4 0.093 33781.060** 0.001 0.001

C 1 0.106 38222.983** 0.000 0.001

A X C 4 0.070 25514.364** 0.001 0.001

B X C 1 0.050 18220.146** 0.000 0.001

A X B X C 4 0.052 18961.024** 0.001 0.0020

Error 40 0.000

CV percent : 0.02




** - Significance





** - Significance


72


days storage.


(5percent)

A 4 0.690 206712.334** 0.001 0.001

B 1 29.148 8724660.642** 0.000 0.001

A X B 4 0.097 29101.829** 0.001 0.002

C 1 0.088 26619.806** 0.000 0.001

A X C 4 0.051 15492.881** 0.001 0.002

B X C 1 0.045 13581.543** 0.000 0.001

A X B X C 4 0.040 12101.172** 0.001 0.003

Error 40 0.000

CV percent : 0.02


days storage.


(5percent)

A 4 0.930 405838.938** 0.000 0.001

B 1 31.063 1355.549** 0.000 0.001

A X B 4 0.147 64247.573** 0.001 0.001

C 1 0.155 67987.112** 0.000 0.001

A X C 4 0.047 20588.689** 0.001 0.001

B X C 1 0.117 51287.318** 0.000 0.001

A X B X C 4 0.037 16231.486** 0.001 0.002

Error 40 0.000

CV percent : 0.01




** - Significance





** - Significance


73


days storage.


(5percent)

A 4 1.423 1419.013** 0.009 0.026

B 1 31.615 31514.430** 0.005 0.016

A X B 4 0.276 275.768** 0.012 0.037

C 1 0.741 739.102** 0.005 0.016

A X C 4 0.070 70.008** 0.012 0.037

B X C 1 0.289 288.608** 0.008 0.023

A X B X C 4 0.079 79.616** 0.018 0.052

Error 40 0.001

CV percent : 0.32


days storage.


(5percent)

A 4 1.7865 24.561** 0.077 0.222

B 1 29.876 410.730** 0.049 0.140

A X B 4 0.385 5.306** 0.110 0.314

C 1 1.215 16.714** 0.049 0.140

A X C 4 0.133 1.829NS 0.110 -

B X C 1 0.136 1.875NS 0.069 -

A X B X C 4 0.085 1.171NS 0.155 -

Error 40 0.072

CV percent : 2.73




** - Significance





** - Significance


74


days storage.


(5percent)

A 4 2.315 689758.166** 0.000 0.001

B 1 34.683 10332202.896** 0.000 0.001

A X B 4 0.399 118955.914** 0.001 0.002

C 1 1.278 381003.016** 0.000 0.001

A X C 4 0.071 21294.240** 0.001 0.002

B X C 1 0.605 180412.570** 0.000 0.001

A X B X C 4 0.091 27244.066** 0.001 0.003

Error 40 0.000

CV percent : 0.02


days storage.


(5percent)

A 4 2.518 1018176.039** 0.000 0.001

B 1 38.920 15735832.045** 0.000 0.001

A X B 4 0.475 192159.044** 0.001 0.001

C 1 1.131 457528.270** 0.000 0.001

A X C 4 0.115 46506.490** 0.001 0.001

B X C 1 0.548 221708.295** 0.000 0.001

A X B X C 4 0.134 54362.503** 0.001 0.002

Error 40 0.000

CV percent : 0.02




** - Significance





** - Significance


75


days storage.


(5percent)

A 4 3.430 2313.454** 0.011 0.031

B 1 37.795 25485.242** 0.007 0.020

A X B 4 0.570 384.545** 0.015 0.044

C 1 1.998 1347.227** 0.007 0.020

A X C 4 0.102 69.413** 0.015 0.044

B X C 1 1.214 818.652** 0.009 0.284

A X B X C 4 0.068 46.325** 0.022 0.063

Error 40 0.001

CV percent : 0.41


days storage.


(5percent)

A 4 3.870 645.960** 0.022 0.063

B 1 39.979 6671.517** 0.014 0.040

A X B 4 0.862 143.863** 0.031 0.090

C 1 2.087 348.320** 0.014 0.040

A X C 4 0.133 22.299** 0.031 0.090

B X C 1 1.124 187.696** 0.020 0.057

A X B X C 4 0.123 20.600** 0.044 0.127

Error 40 0.005

CV percent : 0.83




** - Significance





** - Significance


76

Table B - 3.1 Factorial CRD Data of moisture content of turmeric over period of 0 days

storage.


(5percent)

A 4 0.000 0.000NS 0.029 -

B 1 0.006 0.062NS 0.018 -

A X B 4 0.000 0.000** 0.412 0.117

C 1 0.152 14.907** 0.018 0.052

A X C 4 0.000 0.000NS 0.041 -

B X C 1 0.152 14.907** 0.026 0.074

A X B X C 4 0.000 0.000NS 0.058 -

Error 40 0.152

CV percent : 0.70

Table B - 3.2 Factorial CRD Data of moisture content of turmeric over period of 15

days storage.


(5percent)

A 4 0.019 1.107NS 0.038 -

B 1 0.196 10.963** 0.024 0.069

A X B 4 0.042 2.365** 0.054 0.156

C 1 0.016 0.913NS 0.024 -

A X C 4 0.030 1.688NS 0.054 -

B X C 1 0.006 0.370NS 0.034 -

A X B X C 4 0.008 0.503NS 0.077 -

Error 40 0.017

CV percent : 0.92




** - Significance





** - Significance


77


days storage.


(5percent)

A 4 0.217 309.110** 0.007 0.021

B 1 0.012 17.523** 0.004 0.013

A X B 4 0.006 9.699** 0.010 0.030

C 1 0.024 34.117** 0.004 0.013

A X C 4 0.021 31.162** 0.010 0.030

B X C 1 0.021 17.523** 0.006 0.019

A X B X C 4 0.009 12.956** 0.015 0.043

Error 40 0.000

CV percent : 0.18

Table B -3.4 Factorial CRD Data of moisture content of turmeric over period of 45

days storage.


(5percent)

A 4 0.241 13.977** 0.037 0.108

B 1 0.003 0.213NS 0.024 -

A X B 4 0.068 3.939** 0.053 0.153

C 1 0.006 0.359NS 0.024 -

A X C 4 0.054 3.184** 0.053 0.153

B X C 1 0.000 0.043NS 0.024 -

A X B X C 4 0.077 4.496** 0.053 0.216

Error 40 0.017

CV percent : 0.88




** - Significance





** - Significance


78


days storage.


(5percent)

A 4 0.557 1827.609** 0.005 0.014

B 1 0.000 0.022NS 0.003 -

A X B 4 0.000 0.664** 0.007 0.020

C 1 0.002 9.637** 0.003 0.009

A X C 4 0.006 22.545** 0.007 0.020

B X C 1 0000 0.022NS 0.004 -

A X B X C 4 0.000 0.828NS 0.010 -

Error 40 0.000

CV percent : 0.12


days storage.


(5percent)

A 4 2.181 6965.232** 0.005 0.014

B 1 0.025 821.994** 0.003 0.009

A X B 4 0.270 864.784** 0.007 0.020

C 1 0.224 716.831** 0.003 0.009

A X C 4 0.264 844.081** 0.007 0.020

B X C 1 0.281 899.014** 0.004 0.013

A X B X C 4 0.264 845.821** 0.010 0.029

Error 40 0.000

CV percent : 0.12




** - Significance





** - Significance


79


days storage.


(5percent)

A 4 2.438 66.724** 0.055 0.157

B 1 0.029 0.804NS 0.034 -

A X B 4 0.013 0.367** 0.078 0.223

C 1 0.022 0.627NS 0.034 -

A X C 4 0.059 1.626NS 0.078 -

B X C 1 0.015 0.431NS 0.049 -

A X B X C 4 0.061 1.673NS 0.110 -

Error 40 0.036

CV percent : 1.24


days storage.


(5percent)

A 4 3.356 1683.579** 0.012 0.036

B 1 0.000 0.008NS 0.008 -

A X B 4 0.015 7.976** 0.018 0.052

C 1 0.039 19.569** 0.008 0.023

A X C 4 0.037 18.614** 0.018 0.052

B X C 1 0.029 14.787** 0.011 0.033

A X B X C 4 0.004 2.087NS 0.025 -

Error 40 0.001

CV percent : 0.29




** - Significance





** - Significance


80


days storage.


(5percent)

A 4 4.458 16287.231** 0.004 0.013

B 1 0.039 142.535** 0.003 0.008

A X B 4 0.008 31.915** 0.006 0.019

C 1 0.054 199.479** 0.003 0.008

A X C 4 0.006 24.438** 0.006 0.019

B X C 1 0.312 1141.598** 0.004 0.012

A X B X C 4 0.018 66.926** 0.009 0.027

Error 40 0.000

CV percent : 0.11


days storage.


(5percent)

A 4 3.839 13831.381** 0.004 0.013

B 1 0.079 287.946** 0.003 0.008

A X B 4 0.024 89.852** 0.006 0.019

C 1 0.081 293.228** 0.003 0.008

A X C 4 0.008 30.595** 0.006 0.019

B X C 1 0.096 348.704** 0.004 0.012

A X B X C 4 0.022 79.525** 0.009 0.027

Error 40 0.000

CV percent : 0.11




** - Significance





** - Significance


81


days storage.


(5percent)

A 4 3.305 11892.143** 0.004 0.013

B 1 0.007 26.123** 0.003 0.008

A X B 4 0.013 48.312** 0.006 0.019

C 1 0.004 17.487** 0.003 0.008

A X C 4 0.011 42.524** 0.006 0.019

B X C 1 0.011 42.314** 0.004 0.012

A X B X C 4 0.011 40.156** 0.096 0.027

Error 40 0.000

CV percent : 0.10


days storage.


(5percent)

A 4 2.912 168.358** 0.038 0.108

B 1 0.002 0.125NS 0.024 -

A X B 4 0.118 6.857** 0.053 0.153

C 1 0.009 0.528NS 0.024 -

A X C 4 0.065 3.759** 0.053 0.153

B X C 1 0.008 5.097** 0.034 0.097

A X B X C 4 0.033 1.739NS 0.075 -

Error 40 0.017

CV percent : 0.82




** - Significance





** - Significance


82


days storage.


(5percent)

A 4 3.909 182.079** 0.042 0.012

B 1 0.179 8.362** 0.026 0.076

A X B 4 0.058 2.702** 0.059 0.171

C 1 0.058 2.709NS 0.026 -

A X C 4 0.170 7.970** 0.059 0.171

B X C 1 0.294 13.707** 0.037 0.108

A X B X C 4 0.131 60112** 0.084 0.241

Error 40 0.021

CV percent : 0.90




** - Significance


83

APPENDIX-C

Dryer specification

APPENDIX-D

Pawkit water activity meter specification

Water Activity Range 0.00 to1.00 aw

Water Activity Accuracy ±0.02aw

Water Activity Resolution ±0.01aw

Read time 5 min

Sample Temperature Range Na

Sample Temperature Accuracy Na

Sample Temperature Resolution Na

Sample Dish Capacity 7ml recommended (15ml full)

Operation Environment 4 to50°C, 0 to 90percent Relative Humidity

(non-condensing)

Case Dimensions 6.6×10.2×2.0cm

Weight 115g(4 oz)

Case Material Stainless Steel And Valox 325 Plastic

Display 6-digit custom LCD with symbols

Data Communication Na

Power 2-3 t 16mm coin cell batteries

MODELS TD-12

Loading capacity 12 Trays

External Dimension in mm W D H 1370 X 530 X 940

Internal Dimension in mm 840 X 430 X 840

No of Doors One

No of Blowers One

No of motors/H.P.3 PHASE 415 TS. 1/0.5 H.P.3 phase 415 ts.

Electrical Heating Load for

100°C/200°C/300°C

3kw/6kw/9kw

Steam Heater No. of coils. 2

Steam Pressure 3.3 kg/cm2

Insulation in mm 100°C/200°C/300°C 50/75/75

No of Trolleys Rack System

Tray Size 812X 406 X 31

Trolley Dimension Fixed Racks

84

84

M.Tech. (Agril. Engg.) Thesis by Rajkumari Lahari...m.tech. (agril. engg.) thesis by rajkumari...

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Transcript of M.Tech. (Agril. Engg.) Thesis by Rajkumari Lahari...m.tech. (agril. engg.) thesis by rajkumari...