Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves

Basit Öğe Kaydı
dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.contributor.authorEsturk, Okan
dc.date.accessioned2024-09-18T20:56:50Z
dc.date.available2024-09-18T20:56:50Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effect of microwave-convective air-drying (continuous and intermittent) and convective air-drying of sage (Salvia officinalis) on color and essential oil content were studied. For microwave-convective air-drying, four pulse ratio levels (PR1, PR2, PR3, and PR4) at 25 A degrees C drying air temperature were used and the average drying rates were 0.404, 0.158, 0.114, and 0.085 kg H2O kg(-1) DM min(-1) for PR1, PR2, PR3, and PR4, respectively. For convective air-drying, two drying temperatures of 40 and 50 A degrees C were examined and the average drying rates were 0.005 and 0.006 kg H2O kg(-1) DM min(-1) for 40 and 50 A degrees C, respectively. The experimental data were fitted to 11 different moisture ratio models to describe the drying kinetics under various drying conditions. Page model was found satisfactory to describe the drying curves of sage leaves. Comparing with the fresh sage, lightness (L*), greenness, and yellowness decreased for all drying applications. Lightness, greenness, and yellowness of the convective air-dried sage leaves were higher than those of microwave-convective air-dried sage leaves. The deviation from fresh product color (Delta E*) increased as the pulse ratio or the drying air temperature increased. The total quantity of essential oils of sage decreased considerably during microwave-convective air-drying whereas the loss of essential oils was limited during air-drying.en_US
dc.description.sponsorshipCommission of Scientific Research of Mustafa Kemal University [1004 M 0104]; Scientific and Technological Research Council of Turkey (TUBITAK) [105 O 547]en_US
dc.description.sponsorshipThe author acknowledges the financial support from the Commission of Scientific Research Projects of Mustafa Kemal University (Project No. 1004 M 0104) and the Scientific and Technological Research Council of Turkey (TUBITAK, Project No: 105 O 547) for the drying system used in this study. Special thanks to Dr. Mehmet Arslan and Dr. Ilhan Uremis for the supply of sage raw material and Dr. Yurtsever Soysal for his technical assistance.en_US
dc.identifier.doi10.1007/s11947-010-0462-x
dc.identifier.endpage1673en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84862143419en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1664en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-010-0462-x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12110
dc.identifier.volume5en_US
dc.identifier.wosWOS:000305213500021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalvia officinalisen_US
dc.subjectMicrowave dryingen_US
dc.subjectDrying characteristicsen_US
dc.subjectColoren_US
dc.subjectEssential oilen_US
dc.titleIntermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leavesen_US
dc.typeArticleen_US

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