tailieunhanh - Effect of washing and drying methods in the quality of nutmeg

To study the effect of washing and dying methods in the quality of nutmeg this experiment was conducted at the Department of Processing Technology and Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, Thrissur, during 2012-2013. In this study an attempt has been made to develop a suitable washing and drying technique for both mace and nut of nutmeg (Myristica fragrans Houtt.). In mace and nut, high microbial load (35x106 cfu/g bacteria, 14x103 cfu/g fungi and cfu/g actinomycetes) was observed in fallen nutmeg without mace, highest recovery percentage ( and for mace and nut respectively in harvested nutmeg; and and for mace and nut respectively in fallen nutmeg) was recorded in sun dried samples, residual moisture content was high in sun dried nutmeg, mace dried in a mechanical drier showed better colour than other methods of drying, drying of mace under close vicinity of 60 watt burning bulbs was observed to be faster compared to other methods of drying, harvested nutmeg mace showed initial faster rate of drying compared to that of fallen nutmeg mace, and least microbial population was noticed in mechanically dried samples ( cfu/g bacteria, cfu/g fungi and zero actinomycetes in harvested nutmeg mace, highest oleoresin, oil content and total sensory score was recorded in mechanical dying. | Effect of washing and drying methods in the quality of nutmeg 2017 6 2 464-472 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 6 Number 2 2017 pp. 464-472 Journal homepage http Original Research Article http Effect of Washing and Drying Methods in the Quality of Nutmeg S. Naveen Kumar1 A. Srinivasulu2 P. Jacob John1 and . Bharghavarami Reddy2 1 Department of Processing Technology College of Horticulture Vellanikkara Thrissur -680 656 India 2 Krishi Vigyan Kendra Kalikiri Acharya N G Ranga Agricultural University Chittoor District Andhra Pradesh -517 234 India Corresponding author ABSTRACT To study the effect of washing and dying methods in the quality of nutmeg this experiment was conducted at the Department of Processing Technology and Department of Plantation Keywords Crops and Spices College of Horticulture Vellanikkara Thrissur during 2012-2013. In this study an attempt has been made to develop a suitable washing and drying technique Quality of nutmeg for both mace and nut of nutmeg Myristica fragrans Houtt. . In mace and nut high Myristica fragrans microbial load 35x106 cfu g bacteria 14x103 cfu g fungi and cfu g Actinomycetes actinomycetes was observed in fallen nutmeg without mace highest recovery percentage Highest oleoresin and for mace and nut respectively in harvested nutmeg and and Oil content. for mace and nut respectively in fallen nutmeg was recorded in sun dried Article Info samples residual moisture content was high in sun dried nutmeg mace dried in a mechanical drier showed better colour than other methods of drying drying of mace under Accepted close vicinity of 60 watt burning bulbs was observed to be faster compared to other 15 January 2017 methods of drying harvested nutmeg mace showed initial faster rate of drying compared Available Online to that of fallen nutmeg mace and least .

• Nông nghiệp
• Quality of nutmeg
• Myristica fragrans
• Highest oleoresin
• Oil content
• Drying methods in the quality of nutmeg
• Nutmeg oil
• Chicken patties
• Natural preservative
• Nutmeg oil as natural preservative
• Chicken meat patties
• Quality planting material production
• Major spices crops
• Tree spices such nutmeg
• Clove are perennials
• Turmeric are grown annually