Influence of Different Drying Methods and Pre-treatments on Quality Parameters of

The experiment was conducted to study the effect of different drying methods and pre-treatments for maximum retention of quality parameters of pole type French bean (Phaseolus vulgaris L.). The results revealed that tray dryer was found superior for dehydration of pole type French bean samples pre-treated with 1 per cent KMS without blanching which recorded higher total soluble solids (TSS), low titrable acidity (TA) and marginally low crude protein content compared with other drying methods.