Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley
نویسندگان
1 Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya, TURKEY
2 Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya, TURKEY
3 Selcuk University, Faculty of Agriculture, Department of Farm Machinery, Konya, TURKEY
doi
10.30492/ijcce.2018.30933چکیده
Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the sun-dried samples. Page, Modified Page, Midilli and Küçük and Diffusion approach were shown to give a good fit to the sun drying of parsley. The Midilli and Küçük and Verma models have shown a better fit to the experimental sun drying data of dill. Wang-Singh and Midilli and Küçük models gave the highest r2 values for oven drying of parsley and dill, respectively.
