Dehydration characteristics of spinach in an air recirculatory tray dryer

Abstract

Spinach was dehydrated in an air recirculating tray dryer at different temperatures with different degree of air recirculation. It was found that spinach did not have any constant rate of drying period and two clear cut falling drying rates were observed. It was also observed that with the decrease in 5degree C drying air temperature, electrical energy requirement reduces by 25% without significantly affecting the total drying time. Where as, for every 10% increase in recirculation of air the electrical energy requirement decrease by 10-15%. The dehydrated spinach can be stored safely for 6 months in the polypropylene bags.