Low-temperature drying allows foods such as green leafy vegetables to be dried without losing the original color and texture. The system proposed in this paper consists of desiccant dehumidifier which removes the moisture from the air and increases its adsorption capacity. Airflow rate and regeneration temperature of the dehumidifier was controlled to ensure minimal damage to the food during the drying process in comparison with tray drying. Fenugreek green leaves were dried from an initial moisture content of 88.6 % to 5% (wb). The fenugreek dried with rotary desiccant bed dehumidifier has superior green color, flavour and maximum retention of various nutrients.
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Attkan et al. (2014) studied this question.