Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorArslan, Derya
dc.contributor.authorMengeş, Hakan Okyay
dc.date.accessioned2020-03-26T19:53:49Z
dc.date.available2020-03-26T19:53:49Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDill (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.en_US
dc.description.sponsorshipSelcuk University Coordination of Scientific Research Projects (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by the Selcuk University Coordination of Scientific Research Projects (S.U.-BAP, Konya-Turkey)en_US
dc.identifier.endpage245en_US
dc.identifier.issn1021-9986en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage237en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36598
dc.identifier.volume37en_US
dc.identifier.wosWOS:000495986300023en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJIHAD DANESHGAHIen_US
dc.relation.ispartofIRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDillen_US
dc.subjectParsleyen_US
dc.subjectMathematical modelingen_US
dc.subjectMineralsen_US
dc.subjectDrying kineticsen_US
dc.titleEvaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsleyen_US
dc.typeArticleen_US

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