International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 10 Issue: 06 | Jun 2023
p-ISSN: 2395-0072
www.irjet.net
Thin Layer Drying Characteristics of Basil (Ocimum Gratissimum L.) Leaves Jayeshkumar H. Tarsariya1, Dr. F.M. Sahu2, Dixitkumar Y. Mistry3, Viral A. Bhoya4. 1,,4 M.Tech Scholar, Processing & Food Engineering Department, CAET, Navsari Agricultural University, Navsari,
Gujarat-396450, India.
2Assistant Professor, Centre of Excellence on Post-Harvest Technology, Navsari Agricultural University, Navsari,
Gujarat-396450, India.
3Assistant Professor, Agricultural Engineering Department, Parul University, Vadodara, Gujarat-391760, India
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Abstract—Fresh basil leaves were manual nibbing leaves
6.3 cm to 12.5 cm long, elliptic - lanceolate, acute, coarse lycrenateser - rate, pubescent on sides, gland dotted, base cuneate petioles are 2.5 cm to 6.3 cm long, slender, more or less pubescent [1].
from stem and root, washed, cleaned and 45cm×30cm stainless steel perforated trays size. In this technique, samples were subjected to tray drying at different temperature ranges (45, 50 & 55°C) with different loading density (2.5, 3.0 & 3.5 kg/m2). Based on the result observed, it can be concluded that, increased in temperature and decreased loading density, which increased drying rate and decreased the drying time. The whole drying took place in falling rate period only, due to uniform moisture diffusion from the basil leaves as where dried with temperature of 50°C for 2.5 kg/m2 loading density as a best treatment combination to produce best quality dehydrated basil leaves. In which the average initial moisture content was found 461.80 (%db) and average final moisture content found 3.88 (%db). Midilli model was found to describe the drying behaviour of basil leaves most precisely (highest R2 = 0.9993; least RMSE = 0.0125). The effective moisture diffusivity values ranges from 5.0 × 10 -9 m2/s to 3.64 × 10-7 m2/s and activation energy values ranges from 44.98 kJ/mol to 42.63 kJ/mol. The nutritional analysis of the fresh basil leaves in terms of moisture content, protein content, ash content, carbohydrate content and coliform count was found 82.26%, 6.93%, 2.78%, 6.83%, nil (CFU/g) with respectively. The nutritional analysis of the dried basil leaves in terms of protein content, ash content, carbohydrate content, coliform count and rehydration ratio was found 6.73%, 13.20 %, 7.27 %, nil (CFU/g) and 5.89 with respectively. During storage study the sensory evaluation was done in 3 months, the highest overall acceptability was founds to be 7.9. The basil leaves dried with temperature of 50°C for 2.5 kg/m2 loading density produce best quality dehydrated basil leaves.
Drying is one of the oldest methods for agricultural food preservation and it represents a very important aspect in agricultural food processing. The main aim of drying products is to allow longer periods of storage, minimize packaging requirements and reduce shipping weights [2]. Thin layer equations describe the drying phenomena in a united way, regardless of the controlling mechanism. They have been used to estimate drying time of several products and to generalize drying curves. In the development of thin layer drying models for agricultural products, generally the moisture content of the material at any time after it has been subjected to a constant relative humidity and temperature conditions is measured and correlated to the drying parameters [3-4]. Although scented leaves are drought tolerance, it is not available in every community and scare, mostly in the dry season [5]. These can deteriorate very easily therefore drying becomes an option for both storage and transportation. Many drying studies have been done in Ocimum sanctum but few drying studies are conducted on Ocimum gratissimum. Therefore, the present study is taken up to obtain the effect of drying temperature on drying characteristics and kinetics of basil leaves of Ocimum gratissimum for value addition with the following objectives.
(Key words: Drying kinetics, activation energy, effective moisture diffusivity, drying, moisture ratio, drying time, rehydration ratio, protein content, carbohydrate content, ash content, coliform count, models, basil leaves, tray dryer,
1.
To investigate the influence of different drying air temperature and tray load on drying kinetics of basil leaves.
2.
To evaluate a suitable thin layer drying model to describe the drying behavior of basil leaves.
3.
To evaluate the quality characteristics dehydrated basil leaves during storage.
1. INTRODUCTION Ocimum gratissimum is a small erect plumb plant with many branches usually not more than 1 m to 2 m high with a taproot and many adventitious side rootlets. The leaves are
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