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Effect of different drying methods on the quality of jute (Corchorus Olitorius L.).

Author(s) : SHITANDA D., WANJALA N. V.

Summary

Fresh jute (Corchorus Olitorius L.) leaves which are used as indigenous vegetables in Kenya were dried under shade, in the sun, by vacuum and freeze-drying. The effect of the drying methods on the quality of the vegetables was then evaluated. Freeze-dried vegetable was found to have the best quality in terms of colour, ascorbic acid content and reconstitution characteristics.

Details

  • Original title: Effect of different drying methods on the quality of jute (Corchorus Olitorius L.).
  • Record ID : 2007-0262
  • Languages: English
  • Source: ADC 2003. Exploring new frontiers in drying technology through innovation in processes and equipment, product quality enhancement, energy-efficient and environment-friendly operations. Proceedings of the 3rd Asia-Pacific Drying Conference + CD-ROM.
  • Publication date: 2003/09/01

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