Comparative Study on Effect of Different Drying Methods on Drying Kinetics of Moringa Leaves
Nikita Mishra1*, S K Jain2 and Yogendra Kumar Jyoti3
1College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology Udaipur, Rajasthan, India
2College of Engineering and Technology, Orissa University of
Agriculture and Technology, India
*Corresponding author
Abstract:
Drumstick (Moringa oleifera) is an under exploited perennial vegetable species of moringaceae family, native to the Sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan. Fluidized bed drying and tray drying of moringa leaves were conducted at 40, 50 & 60°C air temperature to evaluate the drying kinetics. The average value of moisture content for fresh moringa leaves was observed to be 218.47% (db) for controlled sample, 269% (db) for water blanched sample and 290.63% (db) for chemical blanched sample. The moisture content of moringa leaves decreased with drying time under all drying condition. Moisture removal at 60ºC was higher and faster than the other investigated temperature. It can be easily observed that the dehydration ratio decreased with increase in drying air temperatures for water blanched and chemical blanched samples, however, dehydration ratio was less for blanched samples when compared with control samples.
Keywords: Moringa leaves, Fluidized bed drying, Tray drying, Dehydration ratio, Moisture ratio, Drying rate
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How to cite this article:
Nikita Mishra, S K Jain and Yogendra Kumar Jyoti. 2020. Comparative Study on Effect of Different Drying Methods on Drying Kinetics of Moringa Leaves.
Int.J.Curr.Microbiol.App.Sci. 9(8): 3186-3193. doi:
https://doi.org/10.20546/ijcmas.2020.908.363
Citations
National Academy of Agricultural Sciences (NAAS)
