EurekaMag.com logo
+ Translate

Effect of drying conditions and of blanching on drying kinetics and color of mint (Mentha spicata Huds.) and basil (Ocimum basilicum)


, : Effect of drying conditions and of blanching on drying kinetics and color of mint (Mentha spicata Huds.) and basil (Ocimum basilicum). Drying ' 92 Proceedings of the 8th International Drying Symposium IDS ' 92, Montreal, Quebec, Canada, August 2-5-1992: 1360-1369

The work reported examines the effect of drying conditions on drying kinetics of mint (Mentha spicata Huds.) and basil (Ocimum basilicum). Several parameters were studied, including drying air temp., humidity, velocity and whether or not the leaves were blanched before treatment. The results confirmed, with good reproducibility, that temp. is the main factor in controlling the rate of drying, and that when blanching is limited to 15 s, drying times were strongly reduced.

(PDF 0-2 workdays service)

Accession: 002355276

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Lebert A.; Tharrault P.; Rocha T.; Marty Audouin C., 1992: The drying kinetics of mint mentha spicata huds. The annual consumption of medicinal and aromatic plants in France is of the order of 30,000 tonnes and is worth about one billion (109) francs. Domestic production accounts for a small share (10%) and can be increased only by improving the quality...

Rocha, T.; Lebert, A.; Marty Audouin, C., 1993: Effect of pretreatments and drying conditions on drying rate and colour retention of basil (Ocimum basilicum). The effects of steam blanching, surfactant (2.5% ethyl oleate + 2.5% potassium carbonate) pretreatment and drying conditions on the drying rate, and on the chlorophyll and colour retention of air-dried basil were studied. Colour was monitored by r...

Soysal, Y., 2005: Mathematical modeling and evaluation of microwave drying kinetics of mint (Mentha spicata L.). The overall objective of this research was to improve the basic knowledge about the important parameters of the microwave drying of leafy herbs. Specific objectives were to determine the effects of microwave power density on drying time and drying...

Djouvinov, D.; Pavlov, D.; Ilchev, A.; Enev, E., 1997: Peppermint (Mentha piperita Huds.) and basil (Ocimum basilicum L.) etheric oil by-products as roughages for sheep feeding. Whole plants of peppermint and basil after etheric oil distillation were tested for in situ degradability (in the rumen of sheep) and in vitro gas production. Digestibility of these byproducts was also determined in in vivo trials with 9 wethers i...

Ozcan, M.; Arslan, D.; Unver, A., 2005: Effect of drying methods on the mineral content of basil (Ocimum basilicum L.). Sun drying and oven drying (50 degrees C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying...

Radunz, L.L.; Melo, E. de C.; Barbosa, L.C. de A.; Barbosa, F.F., 2006: Effect of drying air temperature on the composition of the essential oil of common mint (Mentha x villosa Huds). The effects of drying at 40, 50, 60, 70 and 80 degrees C on the amount of essential oil content of mint (Mentha villosa) plants were determined and the chemical composition of the essential oils were identified using GC-MS. Significant differences...

Diaz-Maroto, M.C.nsuelo; Sanchez-Palomo, E.; Castro, L.; Gonzalez-Vinas, M.A.; Perez-Coello, M.S.ledad, 2004: Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying. The influence of drying on the aroma compounds, from a chemical and sensory standpoint, and on the structural integrity of basil (Ocimum basilicum L) was evaluated. The drying methods tested were oven drying at 45 degrees C, air drying at room tem...

Bariteux, O.; Richard, H.; Touche, J.; Derbesy, M., 1992: Effects of drying and storage of herbs and spices on the essential oil: Part I. Basil, Ocimum basilicum L. A large sample of fresh basil, Ocimum basilicum L., was dried at 45 degree C for 12 hours and stored. After three, six and seven months, qualitative and quantitative analyses of the essential oil were performed by steam distillation and GC-MS. The...

Anonymous, 2007: Influence of drying temperature and air velocity related to essential oil and linalol contents of the basil (Ocimum basilicum L.)

Singhana, P.Oungchandang, P.Apakor, K.Ngp, M., 2012: Modeling using a new thin-layer drying model and drying characteristics of sweet basil ocimum baslicum linn using tray and heat pump-assisted dehumidified drying. The maturity of Thai sweet basil was based on leaf area, % inhibition and total phenolics. Desorption isotherms for sweet basil leaves were performed. It was found that the modified Henderson model showed the best fit to both fresh and blanched sw...