Development of steam boiling system for turmeric

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dc.contributor.advisorMittal, Tarsem Chand
dc.contributor.authorSangha, Gursimran Singh
dc.date.accessioned2019-09-13T10:41:14Z
dc.date.available2019-09-13T10:41:14Z
dc.date.issued2019
dc.description.abstractThe design, development and performance evaluation of turmeric boiling system based on steam boiling technique was done during 2017-2019 at P.A.U Ludhiana. The study was conducted to investigate the effect of boiling parameters i.e steam pressure and holding time on quality, recovery, losses during boiling and color characteristics of polished rhizomes and ground powder. The effect of steam pressure and holding time was studied by varying the steam pressure from 10 psi to 20 psi and holding time from 0 minutes to 15 minutes. Each lot (5 kg) of rhizomes was boiled by varying the boiling conditions and another lot was kept as control sample. The rhizomes were dried by solar assisted dryer at a temperature of 60ÂșC. The final recovery of ground powder ranged from 17.93% to 21.32%. It was observed that heat treatment by steam application reduced the drying time and lead to final product with lower moisture content. The boiled turmeric was much superior to the control (unboiled) sample in every respect of quality, recovery and color characteristics. The data obtained at different treatment combinations was then analyzed to find the optimum boiling parameters for best quality product using regression analysis. Optimization was done using the response surface methodology in Design Expert software. The developed boiling system was then run on optimized set of boiling parameters. The holding capacity of system was 150 kg turmeric rhizomes. The pressure vessel was connected to a steam boiler by means of steam pipe. The developed vessel comprised of loading mechanism and unloading mechanism, pressure gauge, safety valve, steam release valve and steam distribution system. The steam distribution system helped in uniform spreading of steam within the loaded vessel. It was observed that the developed system helped to reduce the fuel requirement, aid in steam saving and reduced the overall time and labour requirement of the process. The developed system was run with optimized conditions of steam pressure and holding time (16 psi & 1.10 minutes). Product with maximum recovery (19.44%) and best color characteristics (L=53.65, a=15.42, b= 38.34) and maximum volatile oil (6.39%), curcumin content (4.18%) and oleoresin content (13.99%) was obtained.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127746
dc.keywordsTurmeric, curcumin, boiling, steam, drying, blanching, volatile oil, oleoresinen_US
dc.language.isoenen_US
dc.pages84en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of steam boiling system for turmericen_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeDevelopment of steam boiling system for turmericen_US
dc.these.typePh.Den_US
dc.titleDevelopment of steam boiling system for turmericen_US
dc.typeThesisen_US
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