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Volume 3 Issue 6
eISSN: 2454-5988


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Effect Of Drying On Curry Leaves Using Different Drying Methods


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.

Key Words

Curry leaves, Dehydration, Sodium bicarbonate.


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