The Drying Characteristics of Amaranth Leaves under Greenhouse Type Solar Dryer and Open Sun

Abstract

The dehydrated leafy vegetables have the potential to become an important product because of relatively inexpensive, easily and quickly cookable and rich in several nutrients which are essential for human health. The proper drying techniques are the most important aspect of leafy vegetable preservation. The use of solar dryer helps to reduce the losses and improves the quality of product. A Greenhouse type solar dryer was used and the experiments were conducted to develop dehydrated amaranth leaves so as to enhance the availability of amaranth leaves during off season. In the present study, fresh amaranth leaves were pretreated in two ways viz; (i) dipping in a solution (leaves to water 1:5 (w/w)) containing 0.1% Mgcl 2 + 0.1% NaHCO 3 + 2% KMS in distilled water for 15 minute and (ii) blanching in boiling water containing 3% sodium bisulphate for 2 min. The leaves were dried at 1.5, 2.0 and 2.5 kg/m 2 loading density, under greenhouse type solar dryer and in open sun. Untreated amaranth leaves were also