International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (649) Last page : (655)
Article doi: http://dx.doi.org/10.18782/2320-7051.2939
Studies on Drying Characteristics of Fenugreek Leaves under Cabinet Tray Dryer at Different Temperatures
Sweta Singh*1, Vishal Kumar1, B. R. Singh2 and Deepak Kumar Mishra2
1Department of Agril Engg and Food Tech, SVPUAT, Meerut 250110
2Department of Food Technology, Swami Vivekanand Subharti University, Meerut 250005
*Corresponding Author E-mail: swetaapfe@gmail.com
Received: 2.05.2017 | Revised: 5.06.2017 | Accepted: 9.06.2017
ABSTRACT
Physico-chemical analysis i.e. moisture content, drying rate, rehydration ratio and vitamin C were evaluated during the experiment. Experiments were also conducted to study the effect of drying condition and rehydration characteristics. It was found that total drying time considerably reduced with the increase in drying air temperature. Major drying took place in falling rate period. The average drying rate increased with increase in temperature and decrease with time and loading density. Chemically treated samples dried under cabinet tray dryer (CT, CB & UT) took lesser time than blanched and untreated samples. It was observed that total moisture loss increased with increase in drying temperature and decreased with decrease in drying temperature. Study revealed that chemically treated samples had higher rehydration ratio values than chemically blanched and untreated samples. The product quality was found to be most acceptable of fenugreek leaves treated in the solution of 0.1% Mgcl2 + 0.1% NaHCO3 + 2% KMS, dried under cabinet tray dryer using 3.0 kg/m2 loading density at 650C.
Key words: Fenugreek, Drying, Cabinet Tray Dryer, Treatment, Storage.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Singh, S., Kumar, V., Singh, B.R. and Mishra, D.K., Studies on Drying Characteristics of Fenugreek Leaves under Cabinet Tray Dryer at Different Temperatures, Int. J. Pure App. Biosci.5(6): 649-655 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2939
