Effect of 40˚C temperature and air velocities on variation in moisture content of curry leaves (Murraya koenigii) dried in fluidized dryer

Abstract

Murraya koenigii is widely used in Indian cookery since centuries and has a versatile role to play in traditional medicine. Every part of the plant is used for certain nutritional and medicinal propose. Drying is the oldest method of preserving food. The main aim of drying is to reduce water content without substantial loss of flavour, taste, colour and aroma. Therefore the present research work was undertaken to study Effect of 40˚C temperature and air velocities on variation in moisture content of curry leaves dried in fluidized dryer. The fresh Curry leaves was procured from the local farm of CTAE, Udaipur for this investigation. The fresh and blanched leaves weighing 100 g were dried in fluidized bed dryer at air temperature of 40oC in various air velocities of 2m/s,3m/s and 4m/s. Independent variable were drying temperature: 40 °C and Air velocities: 2m/s,3m/s and 4m/s with moisture content as dependent variable. Findings of the control sample shows that the initial moisture content was ranged from 253.10-6.81(db) in 40˚C temperature and air velocity of 4 m/s. The total time taken was 240 min. and the weight was reduced from 100g to 30.25 g. In case of the blanched sample of curry leaves at 40˚C and air velocity 4m/s the initial moisture content was 192.74-6.85 in 270 min. where the reduction in weight was from 100 g. to 36.5g. There was significant difference of Temperature and air velocities on moisture content of curry leaves dried by fluidized bed dryer.