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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 2873-2833
DOI: https://doi.org/10.20546/ijcmas.2020.912.342


Effect of Tray Drying on Quality Characteristics of Mint Leaves (Mentha spicata L.)
Vajrala Narendra Reddy*, P. Vijaya Deepthi, Vankalapati Venkata Saiteja, Kancharla Sowmya Sri, Gudisa Mahesh Kumar and Yenni Shanmukharao
Department of Agricultural Engineering, Vikas College of Engineering and Technology, Vijayawada Rural, Nunna (Andhra Pradesh), India
*Corresponding author
Abstract:

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).


Keywords: Rehydration ratio, Sensory evaluation, Blanching
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How to cite this article:

Vajrala Narendra Reddy, P. Vijaya Deepthi, Vankalapati Venkata Saiteja, Kancharla Sowmya Sri, Gudisa Mahesh Kumar and Yenni Shanmukharao. 2020. Effect of Tray Drying on Quality Characteristics of Mint Leaves (Mentha spicata L.).Int.J.Curr.Microbiol.App.Sci. 9(12): 2873-2833. doi: https://doi.org/10.20546/ijcmas.2020.912.342