Packaging and storage studies on ground turmeric (Curcuma longa L.) in flexible consumer packages.

Balasubrahmanyam, N. and Kumar, K. R. and Anandaswamy, B. (1979) Packaging and storage studies on ground turmeric (Curcuma longa L.) in flexible consumer packages. Indian Spices, 16 (2). 10-13, 7 ref..

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Abstract

Flat pouches (11 x 14 cm) prepared from polyethylene, alone or with MSADT cellulose film, glassine, paper or Al foil as outside or inside ply, were filled with 100 g of turmeric powder and stored at 27-35 degree C and 30-92% RH. Moisture content, volatile oil and colour were analysed periodically, and the humidity-moisture relationship of the powder was studied at 27 degree C and 11-92% RH. It was concluded that 12% moisture (dry wt. basis) is critical for free flow characteristics. The Al foil laminate gave max. protection against loss of volatile oil, ingress of moisture and retention of colour. The double pouches gave protection for 135 days at 9% moisture in the product under the storage conditions studied. Single-ply polyethylene pouches did not protect from loss of volatile oil.

Item Type:	Article
Uncontrolled Keywords:	KEEPING-QUALITY; turmeric, keeping quality of stored pouches packaged ground; STORAGE-; PACKS-; PACKAGING-; SPICES-
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:	27 Aug 2021 05:58
Last Modified:	27 Aug 2021 05:58
URI:	http://ir.cftri.res.in/id/eprint/6903

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