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COMPARATIVE PERFORMANCE OF DIFFERENT DRYING METHODS FOR CURRY LEAVES (Murraya koenigii S.)

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Title COMPARATIVE PERFORMANCE OF DIFFERENT DRYING METHODS FOR CURRY LEAVES (Murraya koenigii S.)
 
Creator MANJIT MAHADEV LAD
 
Contributor D. V. K. Samuel
 
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Description T-8507
The study was undertaken to understand the drying characteristics and subsequent
storage of Curry leaves (Murraya koenigii S.) with an objective of maximum retention of
moisture content, antioxidant capacity, total phenol, chlorophyll, β-carotene and total
change in colour. The experiment was laid out in two stages, in the first stage three
different driers, namely mechanical cabinet dryer, solar cabinet dryer and microwave
dryer were tried. Microwave drying was carried out at 3 levels each of microwave power
(100, 150 & 200 watts), Mechanical cabinet drying at temperature (50, 55 & 60 ºC) and
the solar drying. A constant air velocity of 0.5 m/s was maintained during the
experimentation. The experiments were carried using full factorial CRD design with 3
replications. During the experiments, the weight of sample and the colour (L, a and b)
values were recorded. The product was dried to a final moisture content of 5 to 7 per cent
on wet basis. The dried product was subjected to analysis for its moisture content,
antioxidant capacity, total phenol, chlorophyll, β-carotene and total change in colour.
Analysis of the data indicated that the product obtained using a microwave power level
of 150 and 200 watts, air temperature of 50 and 55 ºC was found to be the best in terms
of maximum retention of quality parameters. It was found that the quality of the dried
product using microwave drying was significantly higher than those obtained using
mechanical cabinet and solar cabinet drying. The drying time was infact reduced to about
1/10th using microwave dehydration.
The optimum product obtained after drying process were chosen by sensory
evaluation for storage studies. Microwave dried leaves at 150 power level ,cabinet dried
leaves at 50ºC and solar dried product were stored using two packaging materials viz.
HDPE 200 gauge and laminated pouch at room temperature for 90 days. During the
storage period, the product was subjected to analysis. Statistical analysis revealed that
microwave dried product stored in laminated pouch retained the maximum values
followed by cabinet dried leaves stored in laminated pouch. The laminated pouch is
found to be the best for storage of dehydrated curry leaves using microwave dryer at
150W for 90 days at ambient temperature in respect of better colour retention,
antioxidant activity, total phenol, β-carotene, chlorophyll and less moisture with
minimum changes in the total colour and antioxidant capa
 
Date 2016-11-30T15:20:57Z
2016-11-30T15:20:57Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88456
 
Format application/pdf
 
Publisher IARI, DIVISION OF POST HARVEST TECHNOLOGY