Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)

Basit Öğe Kaydı
dc.contributor.authorOzcan, M
dc.contributor.authorArslan, D
dc.contributor.authorUnver, A
dc.date.accessioned2020-03-26T16:56:55Z
dc.date.available2020-03-26T16:56:55Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSun drying and oven drying (50 degrees C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 degrees C to 17.31% moisture content after 15h and can be sun dried to 23.79% moisture content after 28h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil. (c) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.08.030en_US
dc.identifier.endpage379en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage375en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2004.08.030
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19678
dc.identifier.volume69en_US
dc.identifier.wosWOS:000228878200015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of drying methods on the mineral content of basil (Ocimum basilicum L.)en_US
dc.typeArticleen_US

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