ABSTRACT
The main purpose of drying is to increase the shelf storage and make the seasonal spices available round the year with minute losses of nutrients, flavor, taste and color. Drying is an important mode of preservation and it ensures microbial safety of the spices. The main purpose of drying is to increase the shelf storage and make the seasonal spices available round the year with minute losses of nutrients, flavor, taste and color. Since, the sensory, nutritional and functional attributes of spices are partially or totally affected by the drying process, the adequate choice of drying technique becomes requisite. The use of these novel techniques has gained a keen attention for the drying purpose of spices. Microwave drying has found an important place in the processing of spices. Since, RF has longer wave lengths, deep penetration depth and lower frequencies as compared to Microwaves, it offers uniform heating and thereby effective drying of the spices.
