Effect Of Drying On Curry Leaves Using Different Drying Methods
Author(s): Hrushikesh R. Gurjar, Deepak T. Bornare, Kalyan P. Babar, Arati H. Munde
Publication #: IJIRCT1701007
Date of Publication: 05.06.2018
Country: India
Pages: 41-44
Published In: Volume 3 Issue 6 June-2018
Abstract
The curry leaves (Murraya koenigi) one in every of inexperienced green was wide employed in Asian nation for seasoning purpose. The ivy-covered vegetables area unit extremely putrescible in nature and so terribly short period. These curry leaves were washed and pre-treated with 0.1, 0.2, 0.3, 0.4, 0.5 per cent of bicarbonate of soda in cold water five|for five} minutes. The treated curry leaves were then dried in several drying condition like direct Sun drying (30-40°C) for 4-6 days, receptacle drying (40-60°C) for 3-5 hours, and kitchen appliance drying (160-900 W) for 12-26 min. The dried leaves ware analyzed for his or her proximate analysis.
Keywords: Curry leaves, Dehydration, Sodium bicarbonate.
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