Evaluating the quality of traditionally peeled vs. machine peeled cinnamon

Abstract

Ceylon cinnamon (Cinnamomum zeylanicum), which is primarily grown in Sri Lanka, is prized across the world for its unique flavor and aroma. However, due to the increasing cost of labor and a shortage of skilled workers, the traditional hand-peeling method is slow, labor-intensive, and becoming less economically feasible. Technologies for semiautomated peeling are being investigated as a solution to these issues to increase processing effectiveness while maintaining product quality. Key quality parameters such as cinnamon peel thickness, color uniformity, and oleoresin yield will be evaluated in this study in order to compare the efficacy of machine peeling versus traditional methods. Different combinations of the scraping, rubbing, and peeling processes were evaluated using a full factorial experimental design. Neither the scraping, rubbing, or peeling methods individually had a significant effect on thickness or oleoresin yield, according to the study, but the combination of the three processes had a significant effect on peel thickness. For thickness and oleoresin yield, statistical analysis using one-sample t-tests and multi-way ANOVA demonstrated no significant differences between traditionally and machine-peeled samples (p > 0.05). These findings demonstrate that machine peeling methods can produce quality on par with traditional peeling methods, providing a cost-effective and environmentally friendly alternative. By establishing a quality foundation for machine-peeled cinnamon that satisfies industry standards while maintaining key product qualities, this study contributes to modernizing Sri Lanka’s cinnamon industry.