Open AccessEFFECTS OF CHEMICAL PRETREATMENT AND DRYING TEMPERATURES ON THE COMMERCIAL QUALITY OF CARDAMOM ( Elettaria cardamomum )
Author(s) -
ILANGANTILEKE SARATH G.,
KARUNARATNE CHINTHAKA,
SENANAYAKE MALINE
Publication year - 1993
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1993.tb00271.x
Subject(s) - materials science , pulp and paper industry , chemistry , engineering
The effects of processing conditions on quality of cardamom (Elettaria cardamomum), were tested using a predrying treatment of 2% sodium carbonate and drying temperatures of 35C, 45C and 55C, when drying was done continuously or in stages. Percent chlorophyll removal, total oil and essential oil content, % splits and % out‐turn were determined in chemically pre‐treated and non‐treated cardamom. The chlorophyll content was best retained in the chemically treated cardamom at 45C drying temperature. The loss in total oil content was minimum for the chemically pre‐treated cardamom at a drying temperature of 45C, while maximum terpenoids were retained at 45C in the untreated cardamom. The % splits was lowest for the untreated product continuously dried at 45C and the % out‐turn was highest for the chemically treated cardamom at 45C drying temperature. The recommended treatment conditions to meet trade quality standards were found to be a 45C drying temperature and chemically pretreated, continuously dried cardamom.