Intermittent Microwave-convective Air Drying of Oregano

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dc.authoridKeskin, Muharrem/0000-0002-2649-6855
dc.authoridArslan, Mehmet/0000-0002-0530-157X
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorSoysal, Y.
dc.contributor.authorArslan, M.
dc.contributor.authorKeskin, M.
dc.date.accessioned2024-09-18T20:52:57Z
dc.date.available2024-09-18T20:52:57Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractEffectiveness 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.en_US
dc.description.sponsorshipScientific & Technological Research Council of Turkey (TUBITAK) [105 O 547]en_US
dc.description.sponsorshipThis study was financed by the Scientific & Technological Research Council of Turkey (TUBITAK) as a research project ( Project No: 105 O 547).en_US
dc.identifier.doi10.1177/1082013209346588
dc.identifier.endpage406en_US
dc.identifier.issn1082-0132
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-70449426743en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage397en_US
dc.identifier.urihttps://doi.org/10.1177/1082013209346588
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11510
dc.identifier.volume15en_US
dc.identifier.wosWOS:000271567300010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOriganum vulgareen_US
dc.subjectmicrowave dryingen_US
dc.subjectenergy consumptionen_US
dc.subjectcoloren_US
dc.subjectessential oilsen_US
dc.titleIntermittent Microwave-convective Air Drying of Oreganoen_US
dc.typeArticleen_US

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