Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
JIHAD DANESHGAHI
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50 degrees C) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven dried samples had higher mineral values than that of the sun dried samples. Page, Modified Page, Midilli and Kucuk and Diffusion approach were shown to give a good fit to the sun drying of parsley. The Midilli and Kucuk and Verma models have shown a better fit to the experimental sun drying data of dill. Wang-Singh and Midilli and Kucuk models gave the highest r(2) values for oven drying of parsley and dill, respectively.
Açıklama
Anahtar Kelimeler
Dill, Parsley, Mathematical modeling, Minerals, Drying kinetics
Kaynak
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
37
Sayı
6
