Drying Technology for Basil Leaves

ISBN-13: 9783848411443 / Angielski / Miękka / 128 str.

M. R. Parmar; Jayesh S. Doshi; S. S. Kapdi

Opis

Basil is popular aromatic and annual herb growing in many parts of the world. It is also having high medicinal values.It is highly perishable and during peak availability period most of the crop is lost. Moreover, it contains two important ingredients; eugenol and caryophellene and to preserve it use of proper drying method and its parameters is highly desired. This book contains results obtained by drying basil leaves with various drying technologies. The present research recommend fluidized bed drying at 45 deg. C for 30 seconds steam blanched basil leaves for best quality of dried basil leaves.

O autorze

Prof. M. R. Parmar, M.Tech.(Food Processing Tech.),is presently working as Asstt. Professor in BACA, AAU, Anand and has '16' years of experience.Prof. Jayesh S. Doshi, M.Tech.(Agril. Engg.),Asstt. Prof.,RRS, AAU, Anand has '19' years experience.Dr. S. S. Kapdi, Ph. D.(Energy),Professor & Head, FPT&BE, AAU, Anand has '22' years experience