International Journal of Processing and Post harvest Technology

Shivabasappa ¹, Sridevi ¹, R. S. Roopa Bai ¹, Udaykumar Nidoni ¹

Affiliations
1 Department of Processing and Food Engineering, College of Agricultural Engineering,University of Agricultural Sciences, Raichur Karnataka, IN

Abstract

Ocimum sanctum popularly known as Tulsi and called Holy Basil in English. It is ranked among the few wonder herbs, which has a versatile role in traditional systems of medicine. Several studies are being conducted regarding the efficacy of whole plant or its parts for treatment of different diseases and ailments. The active compound of the plant includes eugenol, ursolic acid, phenolic compounds, flavonoids etc. The health promoting and disease preventing properties such as antimicrobial, antioxidant, heptaproctetive, radio-protective, antistress, antiinflammatory, antidiabetic, antifertility, neuroprotective, antiulcer, cardio-protective, anticancer, anticarcinogenic, immunomodulatory and mosquito repellent properties have been described. These benefits have been investigated and verified by modern scientific research. The various aspects of therapeutic properties of Ocimum sanctum have been discussed in the present paper.

Keywords

Anticarcinogenic, Antidiabetic, Eugenol, Ocimum Sanctum, Therapeutic Properties

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Goudra Pramod Gouda ¹, C. T. Ramachandra ¹, Udaykumar Nidoni ¹

Affiliations
1 Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur (Karnataka), IN

Abstract

Fresh Bijapur white onion (Allium cepa L.) were treated with 10 per cent NaCl for 1 h, 0.2 per cent KMS for 15 min and 10 per cent NaCl + 0.2 per cent KMS for 15 min and dried in solar tunnel dryer (STD) and open yard sun drying (OYSD). A comparative study was conducted to evaluate two drying methods with respect to temperature and time combinations. The sample of Bijapur white onion required 18 to 21 h to dry under open yardsun drying and 16 to 18h in solar tunnel drier to bring down initial moisture content ranging from 599.30-774.13 per cent (d.b.) to final moisture content of 4.56-5.25 per cent (d.b.). Drying took place in the falling rate period and the Midilli and kocuck model was found to be the best fit to describe the drying behaviour of Bijapur white onion.

Keywords

Bijapur White, STD and OYSD, Pre-Treatment, Drying, Drying Models.

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