Abstract
In this article, the drying characteristics of slice and paste Curcuma longa has been addressed using three alternate drying methods namely refractance window drying (RWD), oven drying and tray drying. A comparative assessment of the alternate drying was targeted in terms of efficacy associated to desired characteristics such as moisture content, antioxidant activity, curcumin content, total phenolic content, and total flavonoid content. Among all cases, slice samples obtained from the RWD at 60 °C process have been analyzed to possess optimal combinations of all evaluated parameters along with reduction in drying time. Finally, a comparative conceptual economic assessment of laboratory scale RWD, tray and oven drying processes has also been targeted in the article. Primarily, the efficacy of RWD has been characterized due to its process simplicity and reduction in drying time to achieve similar nutritional characteristics as those achieved using tray and oven drying processes.
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