THIN-LAYER INFRARED DRYING OF MINT LEAVES

ERTEKİN C., Heybeli N.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.38, sa.4, ss.1480-1490, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/jfpp.12107
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1480-1490
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effects of drying temperature on the drying time, color and thin-layer drying model were investigated. The moisture ratios changes during the drying time were compared by 38 different mathematical models and evaluated by different statistical criteria such as coefficient of determination (R-2), reduced chi-square (chi(2)), root mean square error and mean relative percentage error (P). According to the results, drying time was between 18 and 38 min at drying temperatures of 60-80C. The lightness and yellowness of the dried mint leaves were significantly increased when compared with fresh samples. The high drying temperature yielded in darker, less green and more yellow mint leaves. When the 38 models compared according to the statistical values, the rational function model (model-32) for drying temperatures of 60 and 70C and Modified Henderson Pabis-II model (model-5) were superior to the others.

The effects of drying temperature on the drying time, color and thin-layer drying model were investigated. The moisture ratios changes during the drying time were compared by 38 different mathematical models and evaluated by different statistical criteria such as coefficient of determination (R2), reduced chi-square (χ2), root mean square error and mean relative percentage error (P). According to the results, drying time was between 18 and 38 min at drying temperatures of 60–80C. The lightness and yellowness of the dried mint leaves were significantly increased when compared with fresh samples. The high drying temperature yielded in darker, less green and more yellow mint leaves. When the 38 models compared according to the statistical values, the rational function model (model-32) for drying temperatures of 60 and 70C and Modified Henderson Pabis-II model (model-5) were superior to the others.