Vol. 11, Issue 7 (2022)

Author(s):
Priyanka Bharti, SK Jain and NK Jain

Abstract:
Spinach being a good source of micronutrients constitutes functional ingredients for new products with good nutritional values. The control and conventionally thermal processed (at 95 ^oC for 1 min) spinach leaves were dried in fluidized bed dryer. The drying characteristics were studied for 30, 40, 50, 60 and 70 ^oC. Drying parameters like drying time, moisture content at different temperature and thermal treatment was evaluated. The drying time was found to be higher for control condition spinach samples than thermally processed spinach leaves.