Abstract
Abstract Turmeric boiling system based on convectional boiling technique had been developed to retain curcumin content up to highest possible level and reduce the cooking time. The whole system consists of steam generation unit and blanching vessel. The blanching vessel was modified to mobile boiling vessel which consists of a steam inlet, turmeric holding body (100 kg), safety valve, pressure release valve, pressure and temperature gauge, condenser, steam distribution unit having centre-mounted perforated pipe with blinded end to distribute the steam uniformly throughout the vessel and vessel holding stand with wheels. The blanching time, drying rate, drying time and heat utilization factor were quantified. The cooking time under the developed vessel for turmeric was found to be 10 min compared to 15 min under parboiling drum and 25 min under open steaming used by the farmers. The color values for samples obtained by cooking using the developed vessel was found to be with L = 53.74, a = 58.46 and b = 18.16.
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