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    ThesisItemOpen Access
    VACUUM DRYING OF CORIANDER LEAVES
    (Agricultural Engineering and Technology Dept., NMCA, NAU, Navsari, 2016-06) Patel, Dhaiwat M.; Senapati, A.K.
    Coriander (Coriandrum sativum L.) leaves are one of the most popularly used plants for culinary and medicinal purposes in India as well as other parts of the world. It is very rich in various food elements and vitamins, like ascorbic acid, Magnesium and Iron, etc. Coriander leaves are hygroscopic in nature and a limited shelf life. So, there is a need to develop a technically viable drying method to reduce the moisture content of coriander leaves without affecting its quality. An experiment on “Vacuum drying of coriander leaves” was conducted at Centre of Excellence on Post Harvest Technology, N.A.U., Navsari during the year 2014-15. The experiment was carried out using completely randomized design with factorial concept in which the effect of two factors at different levels viz., vacuum (76, 380 and 684 mm Hg) and drying temperature (40, 50 and 60 0C) were taken. The parameters of fresh coriander leaves like moisture content (%), Iron (mg/100g), ascorbic acid (mg/100g) and Magnesium (mg/100g) were evaluated at fresh condition and stored at ambient condition and evaluated the drying and quality parameter like moisture content (%), Iron (mg/100g), ascorbic acid (mg/100g), Magnesium (mg/100g), water activity, microbial load (CFU/ml), drying time (min), rehydration ratio, recovery(%), drying rate (kg of water/ kg of dry matter/min) and organoleptic quality attributes i.e., colour, taste, flavour and overall acceptability were at 0, 2, 4 and 6 months storage. Study of different treatment combinations of vacuum (mm Hg) and drying temperature (0C) with respect to quality and drying characteristics of dried coriander leaves reflected that the parameters like moisture content (%), ascorbic acid (mg/100g), rehydration ratio and water activity was found significant but water activity and moisture content (%) showed an increasing trend while, ascorbic acid (mg/100g) and rehydration ratio showed decreasing trend during storage. Iron (mg/100g) and Magnesium content (mg/100g) were found non-significant in the entire storage period. Organoleptic quality attributes like colour, taste, flavour and overall acceptability score was also found significant and showed a decreasing trend during storage. No microbial load was found of dried coriander leaves during storage. Based on the result observed, the higher level of vacuum as well as drying temperature increased drying rate and decreased the drying time. Highest ascorbic acid, Iron, Magnesium, rehydration ratio and recovery were found in V3T1 (684 mm Hg vacuum with 40 °C). The lowest moisture content and water activity was noted in V3T3 (684 mm Hg vacuum with 60°C). Organoleptic evaluation of dried coriander leaves with respect to colour, taste, flavour and overall acceptability, the treatment combination V3T1 (684 mm Hg vacuum with 40 °C) showed highest acceptability score. Hence, based on the results, the experiment concluded that coriander leaves should be dried under combination of vacuum and drying temperature V3T1 (684 mm Hg vacuum with 40 °C)