The physical and thermal properties of three varieties of turmeric rhizomes viz. BSR I, BSR II and Erode local were studied. BSR I had the highest primary finger length (82 mm) over the other varieties. The Erode variety showed higher weight for 1000 rhizomes. The bulk density, true density, moisture content, coefficient of friction, specific heat and thermal conductivity increased with increase in moisture content, for all the three varieties tested. Multiple regression equations were developed to predict all the physical and thermal properties of turmeric rhizomes as a function of moisture content.
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Tamil Nadu Agricultural University
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Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
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