Optimization of microwave power and curing time of turmeric rhizome (Curcuma Longa L.) based on textural degradation

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• 作者：Baby Z. Hmar^b ; Dipsikha Kalita^a ; Brijesh Srivastava^a ; ^{brijesh@tezu.ernet.in}
• 关键词：Microwave ; Turmeric ; Curing ; Hardness ; Curcumin
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：48-56
• 全文大小：1726 K
• 卷排序：76

文摘

Feasibility of microwave assisted curing of turmeric rhizome compared to conventional curing. Optimization of curing process parameters based on rhizome hardness. Higher retention of curcumin content in microwave assisted curing. Similar starch modification (gelatinization) between microwave and conventional curing of turmeric powder. Microwave curing as a reliable curing process with shorter cooking time and energy efficient.