Food Science Universe (FSU)

Dehydration of Leafy Vegetables (English)

Cabbage and spinach are leafy vegetables that can be preserved during the season by removal of moisture. These should be dehydrated to the maximum moisture content of about 4%. 


  • Sharp Knife
  • Stainless Steel Kettle
  • Multipurpose Machine
  • Dehydrator
  • Bin Dryer
  • Polythene Bags
  • Sealer


  • Select and prepare spinach according to the same method as described for canning of spinach.
  • Select some tender cabbage heads.
  • Trim off discoloured, old or hard leaves.
  • Remove the stem end. Keep cabbage leaves together.
  • 5Cut into 4-6 pieces parallel to the axis.
  • Wash in running water. Drain.
  • Shred in a multipurpose machine using shredding attachment. Shred the spinach.
  • Collect the shredded cabbage or spinach and blanch for 3 minutes at 100 °C. Over-blanching will cause discolouration.
  • Load dehydration trays immediately at a rate of 0.750 kg per sq. ft. with blanched cabbage or spinach.
  • Dehydrate at 82 °C with a wet bulb at 43 °C for 1 hour and then reduce temperature to 61 °C.
  • Stop drying when leaves become friable.
  • Divide into two equal lots
  • Take one portion, finish-dry in bin dryer at 50 °C until very dry.
  • Package both in air-tight containers.
  • Take 500 g of each dried portion. Seal in polythene bags and store at 38 °C for 1 week.
  • Reconstitute by covering 200 g of dried cabbage or spinach with water and boil for 20 minutes.
  • Compare flavour of each.


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