Study on drying kinetics of coriander leaves using different drying techniques

Abstract

Coriander (Coriandrum sativum) is a herbaceous annual plant with fan-shaped feathery leaves and clusters of pale mauve flowers. Its aromatic leaves are used as a herb in many oriental dishes and soups, but in terms of international trade, it is mainly grown for the round, aromatic seeds, which are used as a spice. In the present study, coriander leaves which were procured from the local market of Udaipur were dried by using tray dryer and fluidized bed dryer. Also, the drying kinetics of coriander leaves were compared. The fresh and blanched leaves weighing 100 g were dried in tray dryer and fluidized bed dryer at air temperature of 45, 55 and 65 oC at fixed air velocity of 2m/s. The results showed that drying of coriander leaves took place in falling rate period and constant rate period was absent in both tray drying and fluidized bed drying experiments.