NUTMEG DRYING AND STORAGE

Presented byYuvraj Siddharth2010-02-034

• Produced in tropical area of Indonesia and West indies

• World production- 12000 tons/year

Origin: The dried ripe seeds of Myristica fragrans, Family Myristicaceae, deprived of its arillus and testa.

The dried kernel of Myristica fragrans, Family Myristicaceae.

NUTMEGS

• Nutmeg is oval in shape.

• Colour is brown and odour is aromatic.

• Taste is pungent.

• Kernel is albuminous and formed of per sperm, endosperm straight embryo.

MACROSCOPICAL CHARACTERS

Sexual stimulant. Carminative.

Externally for rheumatic pain.

Toxic in large doses due to myristicin and elemicin. It produces convulsions and hallucination (psychotrpicaction).

USES:

Drying is carried out either by natural or artificial methods.

1- Natural drying: accomplished by natural air in sun or shade.

2- Artificial drying: a rapid method done at well-controlled temperature.

Methods of drying

Natural drying nutmeg Natural drying is very lengthy and tedious method It requires more than 23 days for drying Nutmeg is placed over an area specifically constructed for drying

or multi purposes (basketball court)

Advantages high capacity / economics of scale can be partially mechanized tools for mixing and grain collection larger mills often use two or four wheel tractors

Disadvantages capital requirements for the pavement pollution with stones and dirt

At 50 ºc takes 28 hours for reducing moisture content from 36 to 9% (case hardening)

Artificial drying

Hoisting of bagged fresh nutmeg to upper drying floor

Bags with about 100 lb (45.5 kg) of seeds are hand sewn at the top and carted to the hoisting area for lifting to the drying floors.

Smaller quantities may be handled at the smaller receiving stations.

At the peak periods or times of very high deliveries, nutmegs are transported from the receiving stations to the processing stations daily.

Hoisting of bagged fresh nutmeg to upper drying floor

Stirring drying nutmeg fresh seeds are spread on large trays to a depth of 2-3 inches (5-7.5 cm).

The seeds are turned daily with wooden rakes or spades.

Seeds are shade dried in the buildings at a temperature of 85-90°F (29-32°C) for six to eight weeks.

Drying trays have wooden bottoms and wooden sides with periodic trap doors.

Trays vary in size according to the station, but are usually arranged in tiers with about 4-8 trays above each other separated by 1 ft (or 30.5 cm) between trays.

Stirring drying nutmeg

Collection and storage of dried nutmeg• After the drying period and

satisfaction with the inspection, the seeds are heaped in the trays close to a trap door which on raising allows easy scooping into bags.

• Each bag carrying 150 lbs (68 kg). • Bags are sewn and dried nutmeg in

shells are stored until an order is received

Collection and storage of nutmeg

{Thank you