National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The main aim of drying agricultural products is to reduce water content to certain level at which the microbial spoilage and the deterioration by chemical reaction are greatly minimized and which allows safe storage over an extended period. Dehydrated food products can be consumed only after regaining its form by absorbing water. Mint leaves were dehydrated by using Tray dryer (Hot air dryer) in this study. To dry the fresh and blanched mint leaves using tray drying at different temperatures (450C, 500C, 550C) for 12 hours at a fixed air velocity of 2m/s. Moisture content and rehydration ratio of dried product and quality characteristics by sensory evaluation can be observed and calculated. The overall study concluded that the mint leaves dried at 500C in the tray dryer was accepted as compared to the other two temperatures (450C, 550C).
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