Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves
Olive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2018-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1596 |