Studies on Drying Characteristics of Curry Leaves
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Date
2019
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Publisher
MPUT, UDAIPUR
Abstract
Murraya koenigii is widely used in Indian cookery since centuries and has a
versatile role to play in traditional medicine. Every part of moringa is used for certain
nutritional and medicinal propose. Drying is the oldest method of preserving food.
The main aim of drying is to reduce water content without substantial loss of flavour,
taste, colour and aroma. Therefore the present research work was undertaken to study
drying characteristics of curry leaves with convective and fluidized bed drying and to
evaluate quality of dehydrated product.
The fresh Curry leaves was procured from the local farm of CTAE, Udaipur
for this investigation The fresh and blanched leaves weighing 100 g were dried in tray
dryer at air temperature of 40,45 and 50ºC at various air velocities of air velocities
2m/s, 3m/s and 4m/s.
All the data were statistically analysed. The curry leaves required 240 minutes
to dry under tray drying to bring down initial moisture content ranging from 208.54 to
6.63per cent (db) to final moisture content for control sample. The initial weight of
100 g curry leaves was reduced up to 34.56 g. The maximum drying rate was
continuously decreased with reduction of moisture content. The moisture diffusivity
increased with increase in drying air temperature for both the samples. The initial
weight of 100 g curry leaves was reduced up to 29.05g. 31.01g. in 150 minutes under
fluidized dryer at 50˚C air velocity 4m/s. There was significant difference between the
two groups .regarding effect of fluidized bed drying on moisture diffusivity of Curry
leaves between 40˚C 2m/s and 4 m/s & 3m/s and 4m/s in control group. Based on the
t-values, it can be stated that there were no significant difference observed between
the two groups with regard to temperature 40˚,45˚ and 50˚ and in air velocities of
2m/s, 3m/s and 4m/s. Ascorbic acid and Protein content were more in tray drying
where as the Calcium content was found to be better in case of Fluidized drying. In
case of sensory evaluation both the methods were found to be equally same with
regards to color, texture, flavour and appearance.
Description
Studies on Drying Characteristics of Curry Leaves
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Citation
Tiwari M. And Champawat P.S.