期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2017
卷号：6
期号：11
页码：21729
DOI：10.15680/IJIRSET.2017.0611112
出版社：S&S Publications
摘要：Curry leaves are most widely used as a food adjunct, especially for the preparation of Indian dishes aswell as for herbal home remedies. Fresh curry leaves are added to food preparation to enhance its acceptability. Driedcurry leaves may also be added to food preparations without much loss in aroma. The curry leaves may be sun dried ormay be by using mechanical drying methods. Hot air tray drying is the most popular method for drying of such type ofagricultural produce. A study was conducted to investigate the effect of drying temperature on the drying kinetics ofcurry leaves. Initial moisture content of fresh curry leaves was 161.7 % (db). The curry leaves were dried at 50°C,55°C, and 60°C temperature at 1 m /s air velocity in a hot air tray dryer. The drying was carried out till no appreciablechange in weight was recorded with increment in the drying time. The final moisture content of dried curry leavesranged from 2.1 to 2.7 % (db). The results indicated that the increase of drying temperature reduces the total dryingtime. The time required for drying of curry leaves at 50°C, 55°C and 60°C was 90, 135 and 180 min, respectively underthin layer tray drying.
关键词：Curry leaves; Hot air tray drying; Drying time; Moisture content
