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Drying characteristics of nutmeg kernel and fulli (mace) for spices by applying tempering intermittently

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This study aimed to determine the drying characteristics of nutmeg kernel and fulli (mace). The objectives were to assess the sun drying and mechanical drying process of nutmeg kernel and fulli (mace) from nutmeg (Myristica fragrans). Three types of mechanical drying were applied: one-layer drying, bed drying without intermittent and bed drying with intermittent. Dried products were observed for their quality covering the final moisture content, color, and myristicin content. Drying rate was also evaluated for all treatments. The results indicated that from four different drying methods, bed drying with intermittent method produced the best quality of dried nutmeg kernel and fulli (mace). Bed drying with intermittent method provided end product with uniform moisture content, fast drying time and satisfying myristicin content. Keywords: nutmeg kernel, nutmeg fulli (mace), drying with intermittent, myristicin.

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Availability

B00480

(wh)

Available

Detail Information

Series Title

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Call Number

480

Publisher

: Swiss German University., 2009

Collation

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Language

English

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Classification

NONE

Content Type

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Edition

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Subject(s)

FT

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