Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley
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...
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2018-12-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
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| Online Access: | http://www.ijcce.ac.ir/article_30933_9af038e453dfb41134aad075d30bc6e7.pdf |
| _version_ | 1818209656029315072 |
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| author | Mehmet Musa Özcan Derya Arslan Hakan Okyay Mengeş |
| author_facet | Mehmet Musa Özcan Derya Arslan Hakan Okyay Mengeş |
| author_sort | Mehmet Musa Özcan |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T05:04:10Z |
| format | Article |
| id | doaj.art-50bcc8a351e04c95808ab701b07da744 |
| institution | Directory Open Access Journal |
| issn | 1021-9986 1021-9986 |
| language | English |
| last_indexed | 2024-12-12T05:04:10Z |
| publishDate | 2018-12-01 |
| publisher | Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR |
| record_format | Article |
| series | Iranian Journal of Chemistry & Chemical Engineering |
| spelling | doaj.art-50bcc8a351e04c95808ab701b07da7442022-12-22T00:37:08ZengIranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECRIranian Journal of Chemistry & Chemical Engineering1021-99861021-99862018-12-0137623724530933Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and ParsleyMehmet Musa Özcan0Derya Arslan1Hakan Okyay Mengeş2Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya, TURKEYSelcuk University, Faculty of Agriculture, Department of Food Engineering, Konya, TURKEYSelcuk University, Faculty of Agriculture, Department of Farm Machinery, Konya, TURKEYDill (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.http://www.ijcce.ac.ir/article_30933_9af038e453dfb41134aad075d30bc6e7.pdfdillparsleymathematical modelingmineralsdrying kinetics |
| spellingShingle | Mehmet Musa Özcan Derya Arslan Hakan Okyay Mengeş Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley Iranian Journal of Chemistry & Chemical Engineering dill parsley mathematical modeling minerals drying kinetics |
| title | Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley |
| title_full | Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley |
| title_fullStr | Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley |
| title_full_unstemmed | Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley |
| title_short | Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley |
| title_sort | evaluation of drying methods with respect to drying kinetics and mineral contents of dill and parsley |
| topic | dill parsley mathematical modeling minerals drying kinetics |
| url | http://www.ijcce.ac.ir/article_30933_9af038e453dfb41134aad075d30bc6e7.pdf |
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