STUDY OF DESIGN AND DEVELOPMENT OF TURMERICPROCESSING UNIT: A REVIEW

Authors

  • PROF.RAJENDRA PETHKAR Department of Mechanical Engineering, Annasaheb Dange College of Engineering and Technology, Ashta,
  • ADMUTHE UJWAL Department of Mechanical Engineering, Annasaheb Dange College of Engineering and Technology, Ashta,
  • KABURE SIDDHESH Department of Mechanical Engineering, Annasaheb Dange College of Engineering and Technology, Ashta
  • KADAM AVADHOOT Department of Mechanical Engineering, Annasaheb Dange College of Engineering and Technology, Ashta,

Keywords:

Variabilityin biochemical composition of different turmeric

Abstract

India is one of the leading countries in production of raw turmeric and other sub products related to turmeric. 76 % of the world turmeric production is in India. The common practices among turmeric growers for turmeric cooking are traditional methods, which involves cooking and drying. The basic principle is boiler is used for cooking of turmeric in pressure vessel and after that hot air is used for drying of turmeric. In conventional method time required of this entire process is about 15 days, and it is less efficient.[8] [5]There is need to develop design of boiler and pressure vessel and also dryer. Also some safety precautions are required to include. This paper reviews properties of turmeric and conventional method of turmeric processing and design analysis of boiler, pressure vessel, and dryer.

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Published

2021-03-27

Issue

Vol. 4 No. 3 (2017): IJIERT

Section

Articles

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How to Cite

PROF.RAJENDRA PETHKAR, ADMUTHE UJWAL, KABURE SIDDHESH, & KADAM AVADHOOT. (2021). STUDY OF DESIGN AND DEVELOPMENT OF TURMERICPROCESSING UNIT: A REVIEW. International Journal of Innovations in Engineering Research and Technology, 4(3), 1-7. https://repo.ijiert.org/index.php/ijiert/article/view/1322

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