Singh et al Greener Journal of Agricultural Sciences Vol. 4 (6), pp. 281-287, July 2014. ISSN: 2276-7770 Research Paper Manuscript Number: 040314174 DOI: http://dx.doi.org/10.15580/GJAS.2014.6.040314174 The Drying Characteristics of Amaranth Leaves under Greenhouse Type Solar Dryer and Open Sun Papu Singh*1, Sweta Singh1, B.R. Singh2, Jaivir Singh3 and S.K. Singh4 1Ph. D. Scholar, Department of Agricultural Engineering and Food Technology, College of Agriculture, S.V.P. University of Agriculture & Technology, Meerut-250110 (U.P.) India. 2Professor & Ex-HOD, Department of Agricultural Engineering and Food Technology, College of Agriculture, S.V.P. University of Agriculture & Technology, Meerut-250110 (U.P.) India. 3Assistant Professor,Department of Agricultural Engineering and Food Technology, College of Agriculture, S.V.P. University of Agriculture & Technology, Meerut-250110 (U.P.) India. 4Division of Farm Machinery and Post Harvest Technology, Indian Grassland and Fodder Research Institute, Jhansi (U.P.). *Corresponding Author’s Email: papusinghujjwal @gmail .com / psingh84svp @gmail .com, Phone: 01234 273028, Mobile: 09759678365 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% Mgcl2 + 0.1% NaHCO3 + 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/m2 loading density, under greenhouse type solar dryer and in open sun. Untreated amaranth leaves were also dried as control samples. It is also grown as leaf vegetable through South-East Asia and Latin America. Leafy vegetable have gained commercial importance and form an essential part of diet, providing vitamins and micro-nutrients. Keywords: Amaranth leaves, drying, treatments, GSD, OSD and chemicals. Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Reference: Driscoll, R (2004). Food dehydration. In: Food Processing,principles and applications, Smith, S.J. and H.H. Yiu (Eds.). Blackwell Publishers, USA, pp: 30-42 Jayaraman, KS and Das Gupta, DK (2006). Drying of fruits and vegetables. In: Handbook of Industrial Drying, Mujumdar, AS (Ed.). CRC Press, Boca Raton, FL. Mudambi, SR; Rao, SM and Rajagopal, MV (2006). Food science. 2nd Edn., new age International Publisher Limited, New Delhi, India. Akonor, PT and Amankwah, EA (2012). Thin layer Daying kinetics of solar-Daied Amauanthus hibridus and Xan thas omasagittifolium leave.J Food Process Technology 3:174. Doi : 10. 4172/2157-7110.1000174. Schwartz, SJ and Von-Elbe, JH (1983). Kinetics of chlorophyll degradation to pheophytins in vegetables. Journal of Food Science 48: 1303-1306. Tan, CT and Frances, FJ (1962). Effect of processing temperature on pigment and colour of spinach. Journal of Food Science 27: 232. Ahmed, J; Shivare, US and Singh, G (2001). Drying characteristics and product quality of coriander leaves. Journal of Food Bioproducts Processing . 79: 103-106. Kaur, P; Kumar, A; Arora. S and Ghuman, BS (2006). Quality of dried coriander leaves as affected by pretreatments and method of drying European Food Research and Technology. 223: 189-194.