Physical and chemical characteristics and drying kinetics of turmeric (Curcuma longa L.)

Abstract

This study aimed to characterize the physical and chemical composition, antioxidant activity, essential oil yield, drying kinetics and fit to mathematical models, color parameters, particle size and scanning electron microscopy of fresh turmeric rhizomes (Curcuma longa L.). The physical and chemical composition of turmeric showed technological interest, with standards consistent with those reported in the literature. The essential oil has potential for further studies and applicability in food products, as well as use as preservative with antioxidant action. The Midilli model was the one that best fit the drying kinetics of turmeric. The results also allowed analyzing soluble, insoluble and total fibers and SEM, and it was found that there is perspective of using this raw material for the development of new products.