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Packaging and storage studies on flue-cured large cardamon (Amomum subulatum Roxb).

Pura Naik, J. and Balasubrahmanyam, N. and Dhanaraj, S. and Gurudutt, K. N. (2000) Packaging and storage studies on flue-cured large cardamon (Amomum subulatum Roxb). Journal of Food Science and Technology, 37 (6). pp. 577-581.

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Abstract

Moisture sorption behaviour, packaging and storage of flue-cured (dried) cardamom were studied. Cardamom with an initial moisture content of 12.9% equilibrated to 67% RH at 27C; however, a moisture content of 11% at 60% RH was found to be sufficient for maintaining storage stability of cardamom. The product retained its overall quality in both textile and polyethylene packages at refrigerated and ambient conditions for up to 180 and 90 days, respectively. Under accelerated conditions of 40C and 30-40% RH, cardamom samples remained acceptable even after 180 days; however, at 38C and 90% RH, heavy fungal growth and considerable volatile oil loss were observed within 45 days. In general, there was no significant change in the volatile oil composition of cardamom samples stored under refrigerated, ambient and accelerated conditions.

Item Type: Article
Uncontrolled Keywords: MOISTURE-CONTENT; PACKAGING-; SPICES-; STORAGE-; CARDAMOM-; QUALITY-; STORAGE-LIFE
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:26
Last Modified: 14 Jun 2011 05:26
URI: http://ir.cftri.com/id/eprint/7656

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