Acceleration of turmeric drying using convection and microwave‐assisted drying technique: An optimization approach. Issue 9 (26th June 2019)

• Record Type: Journal Article
• Authors: Monton, Chaowalit; Luprasong, Chitradee; Charoenchai, Laksana
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 9(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-06-26
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14096
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of this study was to optimize the drying process of turmeric using convection drying followed by microwave drying to accelerate the drying time. Convection time (0–30 min) and microwave time (20–60 min) were the two investigation factors. The obtained dried turmeric was pulverized. Water, volatile oil, and curcuminoid contents were determined. Weight loss after drying was also investigated. Results showed that increasing the convection time and microwave time increased weight loss and decreased water content. Microwave time had a significant effect on water, volatile oil, and curcuminoid contents, while convection time did not. The highest content of volatile oil and curcuminoids, and the lowest content of water were found when microwave drying was carried out for approximately one hour without convection drying. In summary, the optimization of the drying process could accelerate the drying time and turmeric that met the standards of Thai Herbal Pharmacopoeia. Practical applications: The optimization data could be used as a guide for the selection of drying condition for turmeric raw materials to meet the standards of the Thai Herbal Pharmacopoeia.