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Research & Reviews : Journal of Herbal Science Original Research

Drying Characteristics of Moringa (Moringa oleifera) Leaves

  1. O.P Suryawanshi Department of Processing & Food Engineering, Swami Vivekananda College of Agricultural Engineering and Technology and Research Station, Raipur
  2. D. Khokhar Department of Processing & Food Engineering, Swami Vivekananda College of Agricultural Engineering and Technology and Research Station, Raipur
  3. N.K Mishra Department of Processing & Food Engineering, Swami Vivekananda College of Agricultural Engineering and Technology and Research Station, Raipur
  4. P.S. Pisalkar Department of Processing & Food Engineering, Swami Vivekananda College of Agricultural Engineering and Technology and Research Station, Raipur

Abstract

Moringa oleifera belongs to Moringaceae family whose leaves carries bundles of nutrients and vitamins. In this study, moringa leaves were dried and quality was evaluated under different drying temperatures viz, 40, 50, 60, & 70ºC. The initial moisture content of the fresh moringa leaf was found to be 73.20 % on a wet basis or 273.0% on dry basis. In tray drying the final moisture content of dried moringa leaves were recorded as 6.67, 6.31, 5.95, & 5.59% (wb) dried at 40, 50, 60, and 70°C, respectively. The drying time required to reach the respective final moisture content (6.67, 6.31, 5.95, & 5.59% (wb)) were recorded as 4, 3.67, 3.34, & 2.67 h tray drying at 40, 50, 60, & 70°C, respectively. It was recorded that nutritional compositions were significantly retained while drying at 50°C hot air temperature. It was noticed that initially the rate of moisture removal was higher due to higher moisture was available to convert in of vapor form later decreases gradually with drying time. Also, it was noticed that drying temperature significantly regulates the drying rate and time as air temperature increases the drying rate increases up to certain extent and drying time decreases.

Keywords

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