ABSTRACT

Influence of split angle on the process parameter of turmeric rhizome (Curcuma longa) was studied with the objectives to find out the drying kinetics of turmeric at different split angle and temperature, the influence of split angle on the bioactive content of turmeric rhizome and to verify the drying constant of turmeric rhizome using three different models. Turmeric rhizome was sliced at two angles (90 and 180 degree) to the longitudinal axis and dried at three different temperatures (40, 50 and 60) the weight of the turmeric was measured at 30 minutes interval until it reached equilibrium moisture content. The curcumin oil was extracted from the fresh turmeric to get the bioactive content as tannin at 1.07mg/bOg, flavonoid at 0.72% and alkaloids at 0.63%. Influence of split angle on the process parameter of turmeric rhizome (Curcuma longa) at different split angles (90 and 180 degrees respectively) and temperatures (40°C, 50°C and 60°C).The study established that the moisture ratio of turmeric rhizome decreased continuously with increase in drying time. With increase in drying air temperature, the drying time decreased considerably. Also, the drying rate was faster at the beginning and it decreased continuously with the removal of moisture content and becomes more prominent as the temperature increases. Initially it was observed that the drying rate was significantly different at different temperatures and they merged together before reaching the final moisture content. The average drying rate was given for at 40°C for angle 90° as 0.0177, 180° as 0.0149. at 50°C for angle 90° as 0.0236, 180 as 0.029 and at 60°C for angle 90° as 0.207, 180° as 0.0259°. However, despite the slight changes in the concentration of the phytochemicals, there is no significant differences in the values of the concentration at different angles and temperatures as P = 0.05.