NDLI: Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves

Content Provider	Springer Nature Link
Author	Esturk, Okan
Copyright Year	2010
Abstract	The effect of microwave-convective air-drying (continuous and intermittent) and convective air-drying of sage (Salvia officinalis) on color and essential oil content were studied. For microwave-convective air-drying, four pulse ratio levels (PR1, PR2, PR3, and PR4) at 25 °C drying air temperature were used and the average drying rates were 0.404, 0.158, 0.114, and 0.085 kg H$_{2}$O kg$^{−1}$ DM min$^{−1}$ for PR1, PR2, PR3, and PR4, respectively. For convective air-drying, two drying temperatures of 40 and 50 °C were examined and the average drying rates were 0.005 and 0.006 kg H$_{2}$O kg$^{−1}$ DM min$^{−1}$ for 40 and 50 °C, respectively. The experimental data were fitted to 11 different moisture ratio models to describe the drying kinetics under various drying conditions. Page model was found satisfactory to describe the drying curves of sage leaves. Comparing with the fresh sage, lightness (L), greenness, and yellowness decreased for all drying applications. Lightness, greenness, and yellowness of the convective air-dried sage leaves were higher than those of microwave-convective air-dried sage leaves. The deviation from fresh product color (ΔE) increased as the pulse ratio or the drying air temperature increased. The total quantity of essential oils of sage decreased considerably during microwave-convective air-drying whereas the loss of essential oils was limited during air-drying.
Starting Page	1664
Ending Page	1673
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	5
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-11-16
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Salvia officinalis Microwave drying Drying characteristics Color Essential oil Agriculture Biotechnology Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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