Comparative evaluation of different drying methods for drying of Kasuri Fenugreek leaves (Methi)
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Date
2004
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CCSHAU
Abstract
(An abstract of the thesis presented in partial fulfillment of the requirement for the degree of
M.Tech. (Agricultural Engineering) in Agricultural Processing and Food Engineering of the CCS Haryana
Agricultural University, Hisar).
The green leafy vegetable plant of fenugreek (Triogenella-Foenumgraecum L.) selected for study
are important green leafy vegetable plants grown in Haryana and provide vegetable to market.
Fenugreek leaves have a very high moisture content i.e. (80-92% wb.) at the time of harvest. They
should be immediately dried after harvest for proper storage, easy transportation and handling to avoid
any spoilage. Since, mostly sun drying is followed for drying of these fenugreek leaves by the farmers, it
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affects the quality of the product. There is a need to suggest drying system that gives good quality of the
produce and suitable for farmers to dry the product at field level and fetch good price.
In the present research work was carried out for different drying methods were studies i.e. sun
drying, shade drying, fluidized bed drying 40, 50, 60ºC and tray drying at 40, 50, 60ºC. To bring the
moisture content of fenugreek leaves was brought to storable condition i.e. (6-12% db.). Tray drying at
60ºC took minimum time 4 hrs followed by Fluidized bed drying at 60ºC took minimum time of 6 hrs,
and open sun drying took 8 hrs followed by and shade drying 12 hrs of blanched treatment sample while
in pyramidal treatment sample of tray drying at 60ºC took minimum time of 3 hrs followed by fluidized
bed drying at 60ºC took minimum time 5 hrs, and open sun drying took 7 hrs followed by shade drying
took 10 hrs. Henderson and Pabis model was tested for prediction of drying behaviour of Fenugreek
leaves empirically. The values of model constants for different drying method were also determined.
In the different methods of drying were compared for drying of fenugreek leaves. The drying
methods were tray drying 40, 50, 60ºC, fluidized bed drying 40, 50, 60ºC, shade drying and open sun
drying. The dehydrated product were stored for 60 days and the effect of storage was also studied.
The total chlorophyll content ascorbic acid of the fenugreek leaves were significantly affected by drying
methods as well as storage time. But there was non- significantly effect on drying methods and storage
time on the calcium and iron content. There was no effect of drying methods on the rehydration ratio.