Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley

Document Type : Research Article

Authors

1 Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya, TURKEY

2 Selcuk University, Faculty of Agriculture, Department of Farm Machinery, Konya, TURKEY

Abstract

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.

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References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 37, Issue 6 - Serial Number 92
November and December 2018
Pages 237-245

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