alexa Validation of drying models and rehydration characteristics of betel (Piper betel L.) leaves.
Nutrition

Nutrition

Journal of Food Processing & Technology

Author(s): Balasubramanian S, Sharma R, Gupta RK, Patil RT, Balasubramanian S, Sharma R, Gupta RK, Patil RT

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Abstract Effect of temperature on drying behaviour of betel leaves at drying air temperatures of 50, 60 and 70°C was investigated in tunnel as well as cabinet dryer. The L* and b* values increased whereas, a* values decreased, as the drying air temperature increased from 50 to 70°C in both the dryers, but the colour values remained higher for cabinet dryer than tunnel dryer in all cases. Eleven different drying models were compared according to their coefficients of determination (R(2)), root mean square error (RMSE) and chi square (χ (2)) to estimate drying curves. The results indicated that, logarithmic model and modified Page model could satisfactorily describe the drying curve of betel leaves for tunnel drying and cabinet dryer, respectively. In terms of colour quality, drying of betel leaves at 60°C in tunnel dryer and at 50°C in cabinet dryer was found optimum whereas, rehydration at 40°C produced the best acceptable product.
This article was published in J Food Sci Technol and referenced in Journal of Food Processing & Technology

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