Vol. 12, Issue 10 (2023)

Author(s):
Pawan Kumar, Neelash Chauhan, BR Singh, Suresh Chandra, Jaivir Singh, Deepak Kumar Mishra and Awadhesh Kumar Yadav

Abstract:
In this investigation, powder was produced by tray dryer drying at 60 °C and 65 °C for various time periods. Moringa leaves, basil leaves, and ginger were assessed for their drying properties, including moisture content, moisture ratio, and drying rate. In comparison to fresh leaves, drying ensures a decrease in water activity and improves the leaves' ability to retain moisture. Moringa, basil, and ginger leaves' moisture contents, moisture ratios, and drying rates are compared. After drying, ginger has the lowest moisture content (3.68% db), which took 0-420 minutes. The drying rate of ginger, basil, and moringa leaves was 3.05 g/min, 3.2 g/min, and 4.5 g/min, respectively, with moisture ratios of 1-0.44, 1-0.62, and 1-0.074.