Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves

Basit Öğe Kaydı
dc.contributor.authorArslan, Derya
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:25:37Z
dc.date.available2020-03-26T18:25:37Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSun, oven (50 A degrees C), and microwave oven (700 W) drying of savory leaves (Satureja thymbra L.) were carried out to monitor the drying kinetics, changes in mineral content, and color degradation of the product. Oven and microwave oven drying shortened the drying time over than approximately 70% and 99% when compared to the sun and oven drying methods, respectively. Fresh and dried savory leaves had high amounts of K (8875.2-28468.0 mg/kg), Ca (3681.6-9852.03 mg/kg), Mg (1388.0-3102.0 mg/kg), and P (2313.2-5045.8 mg/kg) minerals. K, Ca, P, and Mg were the most abundant elements in savory samples. Mineral content of oven-dried savory were higher than the sun and microwave dried samples. Midilli and KuA A1/4k model was shown to give a good fit to the sun and oven drying. The Midilli and KuA A1/4k, modified page and page models exhibited high coefficient of determination (R (2) ) values ranging between 0.9995 and 0.9997, to the experimental microwave oven drying data of savory. Microwave oven drying revealed optimum color values. Oven drying resulted in a considerable decrease in color quality of savory.en_US
dc.description.sponsorshipSelcuk University the Office of Scientific Research Projects (S.U. BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University the Office of Scientific Research Projects (S.U. BAP, Konya-Turkey).en_US
dc.identifier.doi10.1007/s11947-010-0498-yen_US
dc.identifier.endpage991en_US
dc.identifier.issn1935-5130en_US
dc.identifier.issn1935-5149en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage983en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11947-010-0498-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28033
dc.identifier.volume5en_US
dc.identifier.wosWOS:000301442700017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofFOOD AND BIOPROCESS TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSavoryen_US
dc.subjectS. thymbraen_US
dc.subjectDrying kineticsen_US
dc.subjectSunen_US
dc.subjectOvenen_US
dc.subjectMicrowaveen_US
dc.subjectMineralen_US
dc.subjectColoren_US
dc.titleEvaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leavesen_US
dc.typeArticleen_US

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