Quality Comparison of Vegetables Dehydrated in Solar Drier and Electrical Oven

H. C. Joshi; Kusum L. Joshi; N. Joshi; P. C. Pant; N. C. Joshi; B. P. Gupta; M. C. Joshi

doi:10.14429/dsj.41.4414

Authors

H. C. Joshi Defence Agriculture Research Laboratory, Almora
Kusum L. Joshi Defence Agriculture Research Laboratory, Almora
N. Joshi Defence Agriculture Research Laboratory, Almora
P. C. Pant Defence Agriculture Research Laboratory, Almora
N. C. Joshi Defence Agriculture Research Laboratory, Almora
B. P. Gupta Defence Agriculture Research Laboratory, Almora
M. C. Joshi Defence Agriculture Research Laboratory, Almora

DOI:

https://doi.org/10.14429/dsj.41.4414

Keywords:

Vegetables dehydrated, Electrical oven, Solar drier

Abstract

Ascorbic acid, sugars, dehydration ratio and moisture were determined in the vegetables dehydrated separately in solar drier and in electrical oven under similar conditions by standard methods. Vegetables examined were cabbage, cauliflower, tomato, radish, turnip, lahi, methi and palak. It was revealed that in each case, contents of ascorbic acid were higher in solar-dried vegetables in comparison to oven-dried stuffs. This finding indicated superiority of solar driers over electrical ovens, both in reference to quality of the dehydrated vegetables and its overall cost of operation.