Scopus
YÖKSİS Eşleşti
Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
Energy Conversion and Management · Aralık 2010
YÖKSİS Kayıtları
Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
Energy Conversion and Management · 2010 SCI-Expanded
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Makale Bilgileri
DergiEnergy Conversion and Management
Yayın TarihiAralık 2010
Cilt / Sayfa51 · 2769-2775
Scopus ID2-s2.0-77955471828
Özet
Peppermint leaves (Mentha x piperita L.) were dried by using sun, oven (50 °C) and microwave oven (700 W) drying methods. Page, Modified page, Midilli and Küük models adequately described the oven, sun and microwave oven drying behaviours of peppermint leaves. The drying process was explicated through the diffusional model in order to obtain effective diffusivity values, which were determined as 3.10 × 10-12, 2.68 × 10 -12 and 4.09 × 10-10 for the sun, oven and microwave oven drying process, respectively. Fresh and dried herbs had high amounts of K, Ca, P, Mg, Fe and Al minerals. Microwave oven drying method leaded to the lowest increase in Ag, Al, B, Na, Mn, Mg and Zn values than the other drying methods. Microwave oven drying shortened the drying time, revealed the highest phenolic content and optimum colour values. © 2010 Elsevier Ltd. All rights reserved.
Yazarlar (3)
1
Derya Arslan
2
Mehmet Musa Özcan
3
Hakan O. Menges
Anahtar Kelimeler
Colour
Drying
Mentha x piperita L.
Mineral
Modelling
Peppermint
Phenolic
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
127
Atıf
3
Yazar
7
Anahtar Kelime