Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/39226
Title: Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying
Authors: Hirun,S.
Utama-ang,N.
Roach,P.D.
Keywords: Food Science
Issue Date: 1-Jan-2012
Publisher: Springer India
Abstract: © 2012, Association of Food Scientists & Technologists (India). This study investigated the effect of microwave power (2,400–4,000 W) and drying times (10–30 min) on the quality of dried turmeric in terms of colour (L, a*, b*), moisture content, water activity (aw), ash, antioxidant activity (2,2-dipheneyl-1-picrylhydrazyl; DPPH), total phenolic and curcuminoids content. In addition, Response Surface Methodology (RSM) was implemented to optimize the drying conditions for turmeric. A range of quality parameters, microwave power (W) and time (min) were fitted to quadratic models using a central composite design. The Analysis of Variance (ANOVA) statistic results suggested that the optimal qualities (i.e., aw, value, moisture content, phenolic content, curcuminoid content and EC50 and L value) of dried turmeric were achieved at high vacuum-microwave power (3,500–4,000 W) and long duration (27–30 min). The improvement in the quality of dried turmeric microwave-vacuum drying in these conditions was illustrated through the enzymatic browning reaction via inhibition of polyphenol oxidase which suppressed the formation of the brown pigments and increased the phenol substrates.
URI: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920707707&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39226
ISSN: 00221155
Appears in Collections:AGRO: Journal Articles

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