Thin Layer Drying Kinetics of Turmeric using Hot Air Dryer
DOI: 10.14416/j.ind.tech.2021.06.001
Keywords:
Turmeric, Drying kinetics, Effective moisture diffusivity, Hot air dryerAbstract
This research aims to study the drying kinetics of turmeric using a hot air dryer to investigate the effective moisture diffusivity. The drying temperatures of turmeric are 40, 50, 60 and 70 oC. The air velocity is approximately 1 m/s. The results showed that the effective moisture diffusivity of turmeric was between 3.28 ×10-11 to 1.67 × 10-10 m2/s. Color parameters L* (lightness), a* (redness/greenness) and b* (yellowness/blueness) were used to estimate color changes during drying. L*, a* and b* values of dried turmeric decreased as the drying temperature increased. In addition, the curcumin content of fresh turmeric and dried turmeric, which were dried at various temperatures, were analyzed. It was found that affected the reduction of the curcumin content. In this experiment, the curcumin content of dried turmeric is still within the standard of herbal medicine.
References
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(In Thai)
[31] S. Phitakwinai, S. Thepa and W. Nilnont, Thin-layer drying of parchment Arabica coffee by controlling temperature and relative humidity, 2019, Food Science and Nutrition, 7(9), 2921-2931.
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[34] N. Ratanapanon, Non-enzymatic browning, Food Chemistry Book, Odeonstore, Bangkok, 2002, pp. 321.
[35] D. Suresh, H. Manjunatha, and K. Srinivasan, Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum), Journal of Food Composition and Analysis, 2017, 20(3-4), 346–351.
[2] https://www.ditp.go.th/ditp_web61/article_sub_view.php?filename=contents_attach/607229/607229.pdf&title=607229&cate=1143&d=0 (Accessed on 14 June 2021), (In Thai)
[3] C. Changtam, Usefulness and various biological activities of Curcuma longa L., Huachiew Chalermprakiet Science and Technology Journal, 2015, 1(2), 94-109. (In Thai)
[4] H.P. Ammon and M.A. Wahl, Pharmacology of curcuma longa, Planta Medica, 1991, 57(1), 1-7.
[5] P.R. Waghmare, P.G. Kakade, P.L. Takdhat, A.M. Nagrale, S.M. Thakare, and M.M. Parate, Turmeric as medicinal plant for the treatment of acne vulgaris, PharmaTutor, 2017, 5(4), 19-27.
[6] C. Swaddichai and S. Im-iam, Turmeric, The Journal of Prapokklao Hospital Clinical Medical Education Center, 2016, 33(3), 265-270. (In Thai)
[7] S. Onsurathum, S. Pinlaor and T. Boonmars Effect of curcumin on opisthorchiasis and cholangiocarcinoma in animal models, Srinagarind Medical Journal, 2012, 27(supplement), 389-396. (In Thai)
[8] C. Niamnuy, J. Siwawut and R. Kadeedang (2012) Kinetics of Drying and Phenolic Compound Changes of Centella asiatica (Linn.) Urban During Hot Air Drying, Agricultural Science Journal, 43(3), 208-211. (In Thai)
[9] P. Toomthong and U. Teeboonma (2010) Drying Kinetic and Diffusion Coefficient of Tilapia Nilotica, UBU Engineering Journal, 3(2), 9-16. (In Thai)
[10] N. Phosee, P. Khongbutr, K. Uttamating and R. Assawarachan, Effect of temperature on moisture ratio and color changes of mint leaves during hot air drying process, RMUTSB Academic Journal, 2013, 1(2), 103-114. (In Thai)
[11] S. Sharma, K. Dhalsamant, P.P. Tripathy and R.K. Manepally, Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers, LWT Food Science and Technology, 2021, 138, 110687.
[12] N. Seanmeema, N. Poomsa-ad, and L. Wiset, Curcumin drying by heat pump dryer, Journal of Science and Technology Mahasarakham University, 2013, 32(5), 631-635. (In Thai)
[13] N. Krachang and N. Uengkimbuan, Kinetics and modeling of turmeric using hot air and infrared drying, Burapha Science Journal, 2016, 21(3), 239-248. (In Thai)
[14] J. Prasad and V.K. Vijay, Open sun drying of tinospora cordifolia, Curcuma longa L. and zingiber officinale. Thermal analysis, Food Science and Technology International, 2005, 11(6), 409–416.
[15] H. Essalhi, M. Benchrifa, R. Tadili, and M.N. Bargach, Experimental and theoretical analysis of drying grapes under an indirect solar dryer and in open sun, Innovative Food Science and Emerging Technologies, 2018, 49, 58-64.
[16] A.K. Karthikeyan and S. Murugavelh, Thin layer drying kinetics and exergy analysis of turmeric (Curcuma longa) in a mixed mode forced convection solar tunnel dryer, Renewable Energy, 2018, 128(Part A), 305-312.
[17] D.K. Rabha, P. Muthukumar and C. Somayaji, Energy and exergy analyses of the solar drying processes of ghost chilli pepper and ginger, Renewable Energy, 2017, 105, 764-773.
[18] S. Janjai, N. Lamlert, P. Intawee, B. Mahayothee, J. Müller, B. K. Bala and M. Nagle, Experimental and simulated performance of a PV-ventilated solar greenhouse dryer for drying of peeled longan and banana, Solar Energy, 2009, 83(9), 1550–1565.
[19] W. Nilnont and S. Phitakwinai, Energy and exergy potential assessment of solar tunnel dryer, Engineering Journal of Research and Development, 2019, 30(3), 91-107. (In Thai)
[20] S. Puban and V. Chantawong, Drying of katoy squid using solar thermal energy, The Journal of Industrial Technology, 2015, 11(1), 78 – 87. (in Thai)
[21] W. Nilnont and S. Phitakwinai, Performance assessment of flat plate solar collector, The Journal of Industrial Technology, 2018, 14(3), 116-137. (In Thai)
[22] J. Crank, The mathematics of diffusion. 2nd ed., Oxford University Press, London, 1975.
[23] S. Devahastin, Drying of foods and biomaterials, Top publishing Co., Ltd., Bangkok, 2012.
[24] AOAC. Official methods of analysis, 18th ed., Association of Official Analytical Chemists, Washington, DC. 2006.
[25] I. Doymaz, Drying behaviour of green beans, Journal of Food Engineering, 2005, 69(2), 161-165.
[26] B. K. Bala, Drying and storage of cereal grains. Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi, 1997.
[27] W. Nilnont and S. Phitakwinai, Drying kinetics of mango using solar tunnel dryer, The Journal of KMUTNB, 2020, 30(1), 36-47. (In Thai)
[28] D. Evin, Thin layer drying kinetics of Gundelia tournefortii L., Food and Bioproducts Processing, 2012, 90(2), 323–332.
[29] A. Hamathulin, S. Simla, S. Boontang and S. Inchuen, Relationship between color value and anthocyanin content in purple waxy corn germplasm, Khon Kaen Agriculture Journal, 2012, 40(supplement), 59-64. (In Thai)
[30] J. Kamfu and K. Jamjang, Determination of Curcumin from Alpinia galangal, Boesenbergia routunda, The 5th Kamphaeng Phet Rajabhat University National Conference, Proceeding, 2018, 642-647.
(In Thai)
[31] S. Phitakwinai, S. Thepa and W. Nilnont, Thin-layer drying of parchment Arabica coffee by controlling temperature and relative humidity, 2019, Food Science and Nutrition, 7(9), 2921-2931.
[32] I. Doymaz, Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.), Energy Conversion and Management, 2012, 56, 199-205.
[33] Y. Yomsungnoen, Y. Waiprib, and A. Tongta, Effects of temperature and velocity of superheated steam on moisture content and color of dried turmeric, Agricultural Science Journal, 2014, 45(2, supplement), 697-700. (In Thai)
[34] N. Ratanapanon, Non-enzymatic browning, Food Chemistry Book, Odeonstore, Bangkok, 2002, pp. 321.
[35] D. Suresh, H. Manjunatha, and K. Srinivasan, Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum), Journal of Food Composition and Analysis, 2017, 20(3-4), 346–351.
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Published
2021-06-16
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Section
บทความวิจัย (Research article)
