Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves

Sun, oven (50 °C), and microwave oven (700 W) drying of savory leaves ( Satureja thymbra L.) were carried out to monitor the drying kinetics, changes in mineral content, and color degradation of the product. Oven and microwave oven drying shortened the drying time over than approximately 70% and 99%...

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Veröffentlicht in:	Food and bioprocess technology 2012-04, Vol.5 (3), p.983-991
Hauptverfasser:	Arslan, Derya, Özcan, Mehmet Musa
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Color fading Drying Drying ovens Food Science Kinetics Microwave oven Microwaves Minerals Original Paper
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