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Curing and drying are important unit operations in turmeric processing for production of good quality products. Optimization of the process parameters for curing and microwave drying of turmeric is the need of hour for quality production of dried turmeric. These parameters were optimized by conducting trials for curing (boiling in 0.1% sodium carbonate solution for 15, 30 and 45 min) and microwave drying (power levels of 1, 1.5 and 2 kW). The cured as well as dried rhizomes were evaluated for quality parameters. The optimum boiling time for curing and power level for microwave drying of turmeric rhizomes was found to be 30 min and 1.5 kW for quality production.

Standardization of Curing and Microwave Drying of Turmeric ( Curcuma longa ) Rhizomes