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Naik, Ravindra
- Effect of Drying on the Volatile Oil Yield of Patchouli
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Authors
Affiliations
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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- Studies on the Mechanical Drying of Curry Leaf
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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
- Studies on Pretreatment of Minimally Processed Banana Central Core
Abstract Views :554 |
PDF Views:542
Authors
Affiliations
1 Central Institute of Agricultural Engineering, Coimbatore-641 003, IN
2 Department of Food Processing and Engineering, Karunya University, Coimbatore-641 114, IN
1 Central Institute of Agricultural Engineering, Coimbatore-641 003, IN
2 Department of Food Processing and Engineering, Karunya University, Coimbatore-641 114, IN
Source
ScieXplore: International Journal of Research in Science, Vol 1, No 2 (2014), Pagination: 110-116Abstract
In general, banana pseudo stem (central core) is an abundant natural resource in tropical and subtropical regions. Banana central core is used traditionally as vegetable and preparing soup. Banana central core is having property of dissolving kidney stone. Stem juice of banana central core is used for treating diarrhoea, dysentery, diabetes, antilithic, antiulcerogenic, hypoglycemic, hypolipidemic, antioxidant actions inflammation etc. However, the usage of the central core is very low because of its tedious pre-preparation process. The main objective of this investigation is to evaluate the equipment designed by CIAE-IEP- NRCB, for the minimal processing of banana central core and to standardize the pretreatment to arrest the oxidation during processing with extended shelf life. Central core of banana has the property of quick oxidizing, because of the action of polyphenol oxidase. Various pretreatments like Citric Acid (CA), Ascorbic acid (AA) and Potassium Meta bisulphite (KMS) with varying concentrations (0.05, 0.1 and 0.2%) and combinations were used for standardizing the pretreatment method for minimal processing. Samples were stored under both ambient and refrigerated condition for analysis. They were standardized based on the analysis in colour, pH&Microbial load on daily basis. Based on the present investigation it has found that KMS at 0.2% and combination of KMS (0.1%) + AA (0.1%) gave good result. The colour and pH was acceptable level till day 3 in ambient and day 5 in refrigeration. There were no changes in colour and off odour till these days. Sensory evaluation conducted by 5 point hedonic scale gave pretreated day fifth refrigerated sample (0.1% KMS + 0.1% AA) as the best result.Keywords
Antilithic, Antioxidants, Antiulcerogenic, Ascorbic Acid, Banana Central Core, Citric Acid, Dicing, Hypoglycemic, Hypolipidemic, Minimal Processing, Polyphenol Oxidase, Potassium Meta Bisulphite.Full Text
References
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- Alam M.S., Kaur B., Gupta K., and Uma S., “Studies on refrigerated storage of minimally processed papaya (Carica papaya L.)”, Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India, 15, p. 4. 2013.
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- Sgroppo S.C., Vergara L.E., and Tenev M.D., “Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes”, Spanish. J. Agr. Res., vol. 8(3). p. 686– 693, 2010.
- Barwal V.S., Sharma R., and Singh R., “Preservation of cauliflower by hurdle technology”, J. Food Sci. Tech., vol. 42(1). p. 26–31, 2005.
- 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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