Volume 4 Issue 3

STUDY OF DESIGN AND DEVELOPMENT OF TURMERIC PROCESSING UNIT: A REVIEW. (141025)

DOI :

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.

Pages : 128-134

Downloads : 1834

Publication Date :

Modified Date : 2017-03-20

Cite/Export :

PROF.RAJENDRA PETHKAR , ADMUTHE UJWAL, KABURE SIDDHESH , KADAM AVADHOOT, KADAM SHRIKANT , "STUDY OF DESIGN AND DEVELOPMENT OF TURMERIC PROCESSING UNIT: A REVIEW.", IJIERT - International Journal of Innovations in Engineering Research and Technology, Volume 4 Issue 3, ISSN : 2394-3696, Page No. 128-134