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Ambrose, Dawn C. P.
- Effect of Drying on the Volatile Oil Yield of Patchouli
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1 Central Institute of Agricultural Engineering-Regional Centre, TNAU Campus, Coimbatore 641 003, Tamil Nadu, IN
1 Central Institute of Agricultural Engineering-Regional Centre, TNAU Campus, Coimbatore 641 003, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 6, No 12 (2013), Pagination: 5559–5562Abstract
Conventionally Patchouli Herbage (Pogostemon cablin) is shade dried for extraction of aromatic oil. However, improper drying results in poor yield and quality of the oil. A study was undertaken to find the effect of drying on the yield of volatile oil of Patchouli. Patchouli herbage was dried under forced flow system of drying in a mechanical drier at 40°C for 5 hours & 45°C for 4 hours and also shade dried for 45 hours. The essential oil was obtained by steam distillation from each treatment. Statistical analysis showed significant differences in the essential oil content of leaves dried by different drying methods. The volatile oil content of sample dried at 40°C was found to be 2.46%. In the case of 45°C drying air temperature, the oil content was 2.60%. The volatile oil content of shade-dried sample was 2.40%.Keywords
Patchouli, Mechanical Drying, Drying Temperature, Shade Drying, Volatile OilFull Text
References
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- Performance Evaluation of Lpg Fired Small Cardamom Drier in Cardamom Plantation
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Authors
Affiliations
1 Central Institute of Agricultural Engineering Regional Centre, Coimbatore T. N., IN
2 Central Institute of Agricultural Engineering Regional Centre,Coimbatore T. N., IN
1 Central Institute of Agricultural Engineering Regional Centre, Coimbatore T. N., IN
2 Central Institute of Agricultural Engineering Regional Centre,Coimbatore T. N., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 162 –165Abstract
Freshly harvested small cardamom capsules were dried in a LPG fired dryer in a cardamom estate, Idukki district of Kerala. The temperature of the drying air during the initial period of drying was 40°C ad thereby raised to 50°C towards the end. The drying characteristics of cardamom in the developed dryer were studied. It took about 23 hours of drying to reach a moisture content of 8 per cent (w.b) from an initial moisture content of 86 per cent (w.b). The quality parameters of the dried cardamom were analysed based on BIS specification. The cost of drying one kilogram of cardamom was worked out to be Rs. 2.10.Keywords
Cardamom, Liquefied Petroleum Gas, Drier, Drying Characteristics, Quality
- Studies on the Mechanical Drying of Curry Leaf
Abstract Views :316 |
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Authors
Affiliations
1 Central Institute of Agricultural Engineering, Regional Centre, Coimbatore T.N., IN
1 Central Institute of Agricultural Engineering, Regional Centre, Coimbatore T.N., IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 1 (2014), Pagination: 8-11Abstract
Drying of aromatic plants must allow the retention of flavour, colour and aroma to a greater extent. The removal of water leads to the restriction in the growth of microorganisms thereby extending its keeping quality. Fresh curry leaf was dried at 40, 45 and 50ºC temperature at 2, 3 and 4 m/s air velocity in a fluidized bed dryer (lab. Model) from an initial moisture content of 184.5 per cent d.b. to a final moisture content of 2 to 5 per cent d.b. Drying could be completed in 40-100 min depending upon the air temperature and velocity. Fluidised bed drying at 45ºC and 4 m/s air velocity preserved the quality in terms of rehydration characteristics and volatile oil content of the end product after drying and storage better than the other drying condition.Keywords
Fresh Curry Leaf, Drying, Temperature, Air Velocity, Rehydration, Volatile Oil- Design and Development of a forced Flow Type Dryer for Medicinal and Aromatic Crops
Abstract Views :251 |
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Authors
Affiliations
1 Central Institute of Agricultural Engineering, Regional Centre, COIMBATORE (T. N.), IN
1 Central Institute of Agricultural Engineering, Regional Centre, COIMBATORE (T. N.), IN
Source
International Journal of Agricultural Engineering, Vol 9, No 1 (2016), Pagination: 102-108Abstract
Medicinal and aromatic crops like curry leaf, patchouli, senna etc. are traditionally dried under sun resulting in inferior quality produce. In order to achieve better drying in terms of quality and drying time, an attempt was made to design and develop a mechanical dryer of forced flow type based on preliminary laboratory studies on drying curry leaf. The overall dimension of the dryer was 900 x 900 x 16500 mm. The dryer consists of a drying chamber, plenum chamber, heating chamber and a blower driven by 2HP motor. The performance of the dryer was evaluated for drying curry leaves. Moisture content of curry leaves decreased from about 67 per cent to about 5 per cent (w.b.) in approximately 6 hours for drying 50 kg of fresh curry leaf. The thermal efficiency of the dryer was found to be 45.6 per cent and the heat utilisation factor was 0.32. The quality of the dried curry leaf in terms of volatile oil content, colour and rehydration ratio was found to be good.Keywords
Forced Flow Dryer, Design, Development, Drying, Curry Leaf, Performance, Quality.References
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- Quality Attributes of Cookies from Banana Centre Core Flour Incorporated in Wheat and Refined Flour
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Authors
Affiliations
1 Central Institute of Agricultural Engineering-IEP Centre, Coimbatore (T.N.), IN
1 Central Institute of Agricultural Engineering-IEP Centre, Coimbatore (T.N.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 141-147Abstract
Banana centre core which is a by product and a waste in banana plantations is high in fibre content and has various health benefits. In this study, an attempt was made to incorporate banana centre core flour with wheat and refined flour at 5, 10 and 15 per cent levels for preparation of cookies. Effect of banana centre core flour incorporated was evaluated based on the physical properties and sensory evaluation of cookies prepared. In the case of cookies prepared with banana flour blended with refined flour, there was no much difference in taste and texture as revealed by sensory scores. However, in the case of cookies prepared with banana centre core flour and wheat flour, the overall acceptability of 10 and 15 per cent incorporation of banana centre core flour was at par. It was seen that there is a decline in spread factor of cookies with increase in levels of incorporation of banana centre core flour.Keywords
Banana Centre Core Flour, Cookies, Physical Attributes, Sensory Evaluation.References
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