Scanning Electron Microscope Analysis of Turmeric Slices Dried through Electrohydrodynamic Drying: A Morphological and Structural Evaluation

DOI: https://doie.org/10.10399/JBSE.2025533119

Mr. Monarch Shah, Dr. Shivamurti Srivastava

Keywords:

Electrohydrodynamic drying, SEM analysis, Structural integrity, Curcumin, Electrode distance.

Abstract:

This study investigates the effects of various drying techniques on the preservation of structural integrity and bioactive compounds in turmeric rhizomes (Curcuma longa L.). Specifically, it evaluates the Electrohydrodynamic Drying (EHD) method at electrode distances (and applied voltage) and voltage of 3 cm (14 kV), 5 cm (17 kV), and 7 cm (24 kV), alongside conventional tray and vacuum drying methods. The study analyses microstructural changes using scanning electron microscopy (SEM) and quantifies the retention of curcumin, a key bioactive compound, as well as moisture content, rehydration ratio, and shrinkage ratio. The results demonstrate that the EHD method with 3 cm electrode distance at 14 kV applied voltage is the most effective for preserving both the microstructure and curcumin content, with minimal shrinkage (68.53%) and the highest bioactive retention (8.85%). In contrast, the EHD Drying with 5 cm electrode distance at 24 kV showed moderate efficacy, while the EHD Drying with 7 cm electrode distance at 17 kV and tray drying resulted in significant structural damage and reduced bioactive retention. Vacuum drying preserved structural integrity, but with lower drying efficiency compared to EHD methods. This study underscores the potential of EHD as a superior drying technique for turmeric rhizomes, offering a balance between efficiency and preservation of product quality, with implications for both nutraceutical and food processing industries

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