International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

A study on thermal behavior properties of Purslane leaves using different drying techniques


N Nandini, B Mounika, Tasleem, V Bhasker, P Prashanth

Dryingis an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Care must be taken in choosing the drying system. Study of comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste. Drying reduce the possibilities of the contamination by insects and microorganisms so the product is prevented. An experimental study was performed to determine the drying characteristics ofPurslane leaves were dried using tray drier and infrared dryer. The drying profile of purslane leaves was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in time, yield were assessed. The rate of moisture removal during infrared drying was faster than tray drying. Yield is higher in infrared heater than tray drying.
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