Intermittent Microwave-convective Air Drying of Oregano
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Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sage Publications Ltd
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Effectiveness of intermittent microwave-convective air drying (IMWC) was investigated and compared to continuous microwave-convective air drying (CMWC) and convective air drying for oregano. Both CMWC and IMWC increased the drying rate of oregano compared to convective drying. The CMWC and IMWC were 12.7-14.0 and 4.7-11.2 times more energy efficient in drying than convective drying, respectively. The highest essential oil contents were obtained from convective drying at 40 degrees C and 45 degrees C. However, these treatments had the longest drying time and the highest energy consumption. The CMWC yielded the lowest essential oil content and resulted in an extreme change in the essential oil composition. The IMWC, except with the pulse ratio of 3.0, resulted in similar essential oil content compared to convective drying at 50 degrees C and shade drying. No identical result was found among the prevailing compounds of essential oil of oregano obtained from shade drying, convective drying and IMWC. Both CMWC and IMWC did not yield acceptable results of product color. However, in terms of essential oil content and quality, the IMWC at 25 degrees C room temperature with the pulse ratio of 5.0 was judged as the most suitable drying method for oregano due to its rational drying time and energy consumption compared to CMWC drying, convective air dying, and shade drying.
Description
Keywords
Origanum vulgare, microwave drying, energy consumption, color, essential oils
Journal or Series
Food Science and Technology International
WoS Q Value
Q3
Scopus Q Value
Q1
Volume
15
Issue
4
