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
i
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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
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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
of turmeric powder prepared with different
processing techniques and stored at refrigerated
condition
43
4.3.5 Effects of packaging materials on moisture content
of turmeric powder prepared with different
processing techniques and stored at ambient
condition
46
4.3.6 Effects of packaging materials on moisture content
of turmeric powder prepared with different
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
non-cured turmeric powder under ambient condition
40
4.4 Effects of packaging material on olioresin content of both cured and
non-cured turmeric powder under refrigerated condition
43
4.5 Effects of packaging material on moisture content of both cured and
non-cured turmeric powder under ambient condition
47
4.6 Effects of packaging material on moisture content of both cured and
non-cured turmeric powder under refrigerated condition
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
xiii
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.
xv
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
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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).
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
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
percent, 1.746 percent, 1.887 percent and 1.876 percent for LLDPE, LDPE, glass
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
percent, 2.166 percent, 2.393 percent and 2.654 percent for LLDPE, LDPE, glass
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
non-cured turmeric powder under ambient condition
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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non Curing/Cutting
A3 : Plastic Container
A4 : Glass Container
A5 : Steel Container
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
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
%
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
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 3.123 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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non Curing/Cutting
A3 : Plastic Container
A4 : Glass Container
A5 : Steel Container
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 %
Period of storage (days)
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
non-cured turmeric powder under ambient condition
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non Curing/Cutting
A3 : Plastic Container
A4 : Glass Container
A5 : Steel Container
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
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 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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
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
non-cured turmeric powder under low temperature condition
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
%
Period of storage (days)
A1 B1 A1 B2 A2 B1 A2 B2 A3 B1
A3 B2 A4 B1 A4 B2 A5 B1 A5 B2
44
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
45
Table 4.5 Effects of packaging materials on oleoresin content of turmeric powder stored at low temperature 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 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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
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).
The interaction between packaging materials and processing techniques
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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
The interaction between packaging materials and processing techniques
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 %
Period of storage (days)
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
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 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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
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.
The interaction between packaging materials and processing techniques
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
non-cured turmeric powder under low temperature condition
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
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 %
Period of storage (days)
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
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)
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
Packaging materials Processing techniques
A1 : LLDPE B1 : Curing
A2 : LDPE B2 : Non curing/cutting
A3 : Plastic container
A4 : Glass container
A5 : Steel container
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.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
64
Table B – 1.3 Factorial CRD Data of curcumin content of turmeric over period of 30
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 1.4 Factorial CRD Data of curcumin content of turmeric over period of 45
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
65
Table C- 1.5 Factorial CRD Data of curcumin content of turmeric over period of 60
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 1.6 Factorial CRD Data of curcumin content of turmeric over period of 75
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
66
Table B - 1.7 Factorial CRD Data of curcumin content of turmeric over period of 90
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 1.8 Factorial CRD Data of curcumin content of turmeric over period of 105
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
67
Table B - 1.9 Factorial CRD Data of curcumin content of turmeric over period of 120
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 1.10 Factorial CRD Data of curcumin content of turmeric over period of 135
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
68
Table B - 1.11 Factorial CRD Data of curcumin content of turmeric over period of 150
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 1.12 Factorial CRD Data of curcumin content of turmeric over period of 165
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
69
Table B - 1.13 Factorial CRD Data of curcumin content of turmeric over period of 180
days storage.
Source D F M S F Cal S Em CD
(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.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
70
Table B - 2.2 Factorial CRD Data of oleoresin content of turmeric over period of 15
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.3 Factorial CRD Data of oleoresin content of turmeric over period of 30
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
71
Table B - 2.4 Factorial CRD Data of oleoresin content of turmeric over period of 45
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.5 Factorial CRD Data of oleoresin content of turmeric over period of 60
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
72
Table B - 2.6 Factorial CRD Data of oleoresin content of turmeric over period of 75
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.7 Factorial CRD Data of oleoresin content of turmeric over period of 90
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
73
Table B - 2.8 Factorial CRD Data of oleoresin content of turmeric over period of 105
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.9 Factorial CRD Data of oleoresin content of turmeric over period of 120
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
74
Table B - 2.10 Factorial CRD Data of oleoresin content of turmeric over period of 135
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.11 Factorial CRD Data of oleoresin content of turmeric over period of 150
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
75
Table B - 2.12 Factorial CRD Data of oleoresin content of turmeric over period of 165
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 2.13 Factorial CRD Data of oleoresin content of turmeric over period of 180
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
76
Table B - 3.1 Factorial CRD Data of moisture content of turmeric over period of 0 days
storage.
Source D F M S F Cal S Em CD
(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.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
77
Table B - 3.3 Factorial CRD Data of moisture content of turmeric over period of 30
days storage.
Source D F M S F Cal S Em CD
(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.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
78
Table B - 3.5 Factorial CRD Data of moisture content of turmeric over period of 60
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 3.6 Factorial CRD Data of moisture content of turmeric over period of 75
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
79
Table B - 3.7 Factorial CRD Data of moisture content of turmeric over period of 90
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 3.8 Factorial CRD Data of moisture content of turmeric over period of 105
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
80
Table B - 3.9 Factorial CRD Data of moisture content of turmeric over period of 120
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 3.10 Factorial CRD Data of moisture content of turmeric over period of 135
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
81
Table B - 3.11 Factorial CRD Data of moisture content of turmeric over period of 150
days storage.
Source D F M S F Cal S Em CD
(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
Table B - 3.12 Factorial CRD Data of moisture content of turmeric over period of 165
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not significance
82
Table B - 3.13 Factorial CRD Data of moisture content of turmeric over period of 180
days storage.
Source D F M S F Cal S Em CD
(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
A - Packaging Materials
B - Processing Techniques
C - Storage condition
** - Significance
NS - Not 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