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Curing of large cardamom (Amomum subulatum Roxb.): fabrication of a new dryer and a comparative study of its performance with existing dryers.

Joseph, J. and Raghavan, B. and Nanjundaiah, G. and Shankaranarayana, M. L. (1996) Curing of large cardamom (Amomum subulatum Roxb.): fabrication of a new dryer and a comparative study of its performance with existing dryers. Journal of Spices and Aromatic Crops, 5 (2). 105-110, 6 ref..

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Abstract

A simple natural convection drier that could be easily dismantled and transported was designed and field tested in a plantation of large cardamom (Amomum subulatum) in India. Thermal efficiency of the drier was much higher than that of the traditional curing house drier. Capacity was 300 kg fresh cardamoms and time taken for drying to a moisture content of about 10% was 24 h (compared with 55 h for conventional bhatti drying and 42 h for curing house drying). Quality of the dried product (flavour and colour) was superior to that obtained from the other 2 drying methods. [From En summ.]

Item Type: Article
Uncontrolled Keywords: DRYING-; FLAVOURINGS-; PROCESSING-THERMAL; SPICES-; CARDAMOM-; DRIERS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 04:38
Last Modified: 26 Feb 2018 04:38
URI: http://ir.cftri.com/id/eprint/7807

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