Effect of Dispersed Density and Pre-treatment on Rehydration of Dried Spinach Leaves

S K Garg; U C Lohani

doi:10.52151/jae2011484.1457

Authors

S K Garg Assistant Professor, Post Harvest Process & Food Engineering, College of Technology, G B Pant University of Agril & Tech, Pantnagar, Uttarakhand) 263145 Author
U C Lohani Junior Research Officer, Post Harvest Process & Food Engineering, College of Technology, G B Pant University of Agril & Tech, Pantnagar, Uttarakhand) 263145 Author

DOI:

https://doi.org/10.52151/jae2011484.1457

Keywords:

Spinach, rehydration, optical density, temperature, dispersed density

Abstract

Drying behaviour of spinach leaves was characterized for three levels of temperature (50, 60 and 70ºC), two levels of pretreatment (blanched and unblanched) and two levels of dispersed density (30 kg.m-3 and 50 kg.m-3) at a constant air velocity of 1.6 m.s-1. The rehydration and optical density values were optimized for blanched leaves at 70°C temperature and 50 kg.m-3 dispersed density. Rehydration and optical density values varied from 212.66 to 256.58 and 0.43 to 0.67, respectively, with increase in temperature.

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