Given a sizable proportion of bio-resource production in the North-east (NE) India and the
need to enhance the shelf life of perishable horticultural regional produce, this work …

In this work, the thin layer drying characteristics of curry leaves (Murraya koenigii) has been
studied in an indirect forced convection solar dryer with constant air mass flow rate of 0.0636 …

Curry leaves (Murraya koenigii. L. Spreng) dried using microwave, combo (combination of
microwave and convection), infrared (IR), inert gas, hot air oven, cross-flow tray, freeze …

Abstract Murraya koenigii (L.) Spreng, Indian curry leaf plant is widely used in households
for imparting a characteristic flavour to Indian dishes. The plant is reported to have …

Green leafy vegetables (GLVs) are highly perishable but can be preserved by various
methods including dehydration which is eco-friendly and easily adoptable. An investigation …

Use of Indian spices in preventive and therapeutic medicine is being practiced in India since
times immemorial. Curry leaves (Murraya koenigii) is a leafy spice used in Indian cookery for …

The effect of various pretreatments on drying characteristics of Thompson seedless grapes
were studied using a laboratory scale cabinet tray dryer with the controlled condition at air …

The present investigation was carried out for justifying the suitability of various dehydration
techniques for desired quality of finished products. The commonly consumed green leafy …

Fresh leaves of Murraya koenigii L. were dried by using seven different drying methods viz.,
sunlight, shade, controlled atmosphere (15% moisture and 15° C temperature), microwave …

An experiment was conducted at Junagadh Agricultural University to evaluate the physico-
chemical properties of fenugreek subjected to different blanching treatments within a solar …