Effect of Different Modes of Drying on Moisture Content and Drying Time of Selected Vegetables

Abstract

Vegetables are highly seasonal end are usually available in plenty at a particular season of year. The selling price becomes too low in peak season. They are perishable items and their keeping quality is very poor. The spoilage of large quantity of vegetables occur due to the abundant supply during season. Preservation of vegetables can prevent such huge wastage. Apart from this preservation of vegetables increase their availability in the off season to the consumer at a moderate rate. Considering the low bulk density of vegetables drying is considered to be the most suitable method of preservation, Dehydrated foods are more concentrated source of minerals than any other preserved form of foodstuff. They are less costly to produce. The labour requirement is limited. Drying lowers the cost of packaging, storing and transport by reducing the weight and volume of final product.