Studies on Different Drying Techniques to Utilized it for Powder Properties for Dried Dill (Anethum graveolens)

Abstract

Fresh dill (Anethum graveolens) was dried using a recirculating tray dryer (RTD) and cross flow dryer (CFD) at 35°C, 40°C and 45°C, respectively to determine the best drying treatment and temperature combination for the preparation of dried dill powder. The dried dill was subjected to a grinding process to obtain powder, its engineering properties and techno-functional properties were analysed. The dill powder displayed significant differences in techno-functional properties and engineering properties. The dill dried at 40°C using CFDT2 resulted in better technofunctional and engineering properties as bulk density - 114.4 kg/m3, tap density - 130.6 kg/m3, Carr Index - 12.40, Hausner Ratio - 1.141, swelling power - 0.29, dispersibility - 27.72, water holding capacity - 14.83, oil holding capacity - 35.65, foaming Capacity - 34.97, foam stability - 1.96, emulsion capacity - 55.14, water solubility index – 0.23 and water absorption index – 0.14, respectively. Compared to samples of RTDT1 (35°C), RTDT2 (40°C) RTDT3 (45°C), the samples CFDT1, and CFDT3 findings showed increasing and decreasing trends which kept on changing with drying technique and temperatures. However, it can be concluded that CFDT2 found better results compared to other samples.