Physical Properties of Finger Turmeric Rhizomes of C.V. “PDKV Waigaon” Under Steam Boiled and Tray Dried Condition

Abstract

The study was conducted during February, 2024–March, 2024 at the Experimental Learning Unit of the Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Akola, Maharashtra, India to study the physical and engineering properties of steam-boiled and tray-dried turmeric rhizomes. The freshly harvested rhizomes of the variety PDKV waigaon were assessed under two conditions: steam boiled and then tray dried. As a moisture content steam boiled turmeric rhizomes decreased from 81.09% to 9.84% the average linear dimensions such as length, breadth and thickness decreased from 66.96, 21.02 and 17.64 mm (steam boiled) to 43.75, 11.47 and 8.14 mm (steam tray dried). Correspondingly, the geometric mean diameter, arithmetic mean diameter and square mean diameter reduced from 29.01, 31.21 and 54.40 mm (steam boiled) to 15.85, 21.12 and 30.70 mm (tray dried). The bulk density decreased from 543.57 kg m-³ to 410.24 kg m-³, while the true density declined from 1202.02 kg m-³ to 1045.27 kg m-³. Sphericity and porosity also reduced from 0.44 to 0.37 % and 60.68 to 54.85 %, respectively. While the angle of repose showed a slight increase from 28.76° to 33.98°. Tray drying resulted in a considerable reduction in axial and geometric dimensions, bulk and true densities, sphericity and porosity, while causing an increase in the angle of repose. These findings provided essential information for improving the design and optimisation of turmeric processing and storage systems.