Effect of temperature and relative humidity on fenugreek (Trigonella Foenum Graecum L.) Leaves during dehydration process

The study of this research, dehydrated Fenugreek leaves was prepared by different drying conditions with pre-treatments. The moisture removing process from the products. Low-temperature drying allows foods such as green leafy vegetables to be dried without losing the original color and texture. The system proposed in this paper consists of desiccant dehumidifier which removes the moisture from the air and increases its adsorption capacity. Drying reduces the bacterial growth in the products. Fenugreek leaves are commonly consumed fresh; over 62% of the Fenugreek leaves consumption comes from processed products such as powder, RTS, medicinal products and serum etc. Recent studies have indicated the potential health benefits of a diet that is rich in Fenugreek leaves. It will helpful for preserving the products for long time. Dehydration process was carried out using a cabinet tray dryer, green house type solar dryer. Low Humidity Air (LHA) dried fenugreek had superior green color and a more porous and uniform structure than those obtained from Radiofrequency (RF) and Hot air (HA) drying. In order to improve the drying rate of fenugreek leaves under low-temperature conditions, the driving force for mass transfer can be enhanced by several strategies. Reducing the relative humidity of hot air is one such approach, which increases the moisture-absorbing capacity of drying air.