Studies on the Mechanical Drying of Curry Leaf

Drying of aromatic plants must allow the retention of flavour, colour and aroma to a greater extent. The removal of water leads to the restriction in the growth of microorganisms thereby extending its keeping quality. Fresh curry leaf was dried at 40, 45 and 50ºC temperature at 2, 3 and 4 m/s air velocity in a fluidized bed dryer (lab. Model) from an initial moisture content of 184.5 per cent d.b. to a final moisture content of 2 to 5 per cent d.b. Drying could be completed in 40-100 min depending upon the air temperature and velocity. Fluidised bed drying at 45ºC and 4 m/s air velocity preserved the quality in terms of rehydration characteristics and volatile oil content of the end product after drying and storage better than the other drying condition.