In the present study, fresh mint leaves were categorized in to untreated leaves (control) and blanched treated in boiled water for 1 min. the leaves were dried at 1.5,3.0,4.5 kg/m loading density with three levels of temperature (45 C, 55 C, 65 C) under cabinet tray dryer. Untreated ...
are included in this group of herbs and they are used in fresh and dried forms.?Two drying ovens and a shade-drying method were used in the experiment made for drying mint leaves. Plastic hot water pipes were,coming from the solar collectors, were installed under one of the dry-ing ...
Thin-layer drying characteristics andmodelling of mint leaves undergoing microwave treatment. J Food Eng83:541–9 B Özbek,G Dadali - 《Journal of Food Engineering》 被引量: 36发表: 2007年 Thin-layer drying characteristics of sweet potato slices and mathematical modelling to 1.75×10m/s, and...
Fresh leaves have high moisture, which enables microbial growth and rendersthem perishable. Thus, drying aromatic plants, such as mint, is an alternative toincrease their shelf life. Therefore, the objective of this work was to study the drying ofmint, with and without blaching, by spray ...
[15] have done experiment on indirect solar dryer using PCM for drying leaves of Thymus. The drying period is minimized by 50% without using PCM. Madhankumar et al. [16] performed an experimental study on indirect solar dryer with fin-inserted heat energy storage material. The maximum ...
Colak N, Kuzgunkaya E, Hepbasli A (2008) Exergetic assessment of drying of mint leaves in a heat pump dryer. J Food Proc Eng 31(3):281–298 Das I, Das SK, Bal S (2009) Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying. J Food Eng 95(1):...
[16–19], and corn [4,20]; pharmaceutical wet granules [21–28]; biological chemical products such as yeast [29–31]; food products such as coconut [32], cassava [33–35], and mushroom [36]; and medicinal herb products such as mint leaves [37], cissus quadrangularis [38], and ...
The fresh leaves are spread out in thin layers or in certain cases hung up in bunches on strong thread and left undisturbed during hot, dry (low humidity) days or in an area/room that is warm, clean, dark, dry and well-ventilated with low humidity once through fresh ambient air, for ...
making it an ideal choice for drying heat-sensitive food products like herbs, curry leaves, and carrots. This approach allows for achieving the desired dryness level without compromising the product's quality, as it operates in a pressure-regulated environment [204,205,206]. Typically, the operat...
consumers’ demand on processed products with most of the original characteristics of the fresh plants has increased. Consequently, drying must be executed carefully in the interest of retaining the taste, aroma, color, appearance, as well as nutritional value of the plants to maximum possible exten...