1College of Agricultural Engineering, Acharya N. G. Ranga Agricultural University, Guntur (Andhra Pradesh) - 522101
2College of Agricultural Engineering and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar-190 025
*e-mail: karthik.varenya@gmail.com
Online published on 30 December, 2019.
Spinach (Spinacia oleraecea) is an important green leafy vegetable, locally known as ‘Palak.’ Drying, which is the food preservation practiced by humans is the most important process to preserve agricultural products because it has a great effect on the moisture content and quality of dried products. The present study evaluated the drying characteristics of Spinach. The drying time was found to be 330 min, 270 min and 210 min for 500C, 60°C and 70°C, respectively for control samples and 270 min, 180 min and 150 min for 50°C, 60°C and 70°C, respectively for blanched samples. The average drying rate was found to be 0.040, 0.044, 0.06 g/g-min at 50°C, 60°C and 70°C, respectively for control and 0.05250, 0.05285 and 0.03906 g/g-min 50°C, 60°C and 70°C for blanched samples. The ascorbic acid content was found to be higher for control samples than blanched samples. The chlorophyll content was found similar at 50°C, 60°C and 70°C with no significant variation for control and pretreated samples. The pH value was high for pretreated sample at 60°C (6.357) when compared to other samples.
Ascorbic acid, chlorophyll content, drying rate, PH, spinach leaves, tray drying
