Abstract:
The mathematical modeling of moisture sorption characteristics of dried turmeric
(Curcuma longa L) powder was carried out to fit the sorption data of different sorption
models. The dried turmeric powder sample of initial moisture content 8.74% (wb)was
dried in the cabinet dryer and EMC was determined by static gravimetric technique at
temperatures: 20±1°C, 30±1°C and 40±1°C maintaining the aw ranging from 0.16-0.92.
Results from the experimental analysis revealed that the sorption isotherms were of
sigmoid shaped type II pattern as classified by Brunauer et al. (1998). Statistical analysis
showed that BET model gave the best fitting followed by Caurie and Hasley model over
the entire range of experimental temperatures with the higher value of R2 ranging from
0.93-0.97 and lower values of χ2(0.00046-0.0209), RMSE (0.026-0.156) and SSE
(0.00140-0.138) compared with other models. The monolayer moisture content decreased
with increasing temperature. Such data represents a useful tool for choose appropriate
storage condition and preservation techniques for the dried turmeric powder.
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology