Quality Comparison of Vegetables Dehydrated in Solar Drier and Electrical Oven

摘要

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.