Department of Processing & Agricultural Structures, Punjab Agricultural University, Ludhiana
The fenugreek (chopped and unchopped) available in the local market was dried in thin layers at a drying air temperatures of 50, 55, 60 and 65°C Prior to dehydration the samples were balanced in boiling water for 2 minutes with 0.5 percent KMS + 0.1 percent Mgo + 0.1% NaHCO2. The moisture contents were determined at 30 minutes interval. The crude protein of ail the dried samples was determined. Thin layer drying rates of fenugreek were determined as function of drying ait temperature. Page's equation with drying constants as function of drying air temperature provided the best fit. A drying temperature of 60°C was best for overall acceptability and maximum protein content.
Dehydration, Dryinu constants, Fenugreek. Thin layer drying, Time of half response
