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

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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Bibliographic Details
Main Authors: Mehmet Musa Özcan, Derya Arslan, Hakan Okyay Mengeş
Format: Article
Language:English
Published: Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR 2018-12-01
Series:Iranian Journal of Chemistry & Chemical Engineering
Subjects:
dill
parsley
mathematical modeling
minerals
drying kinetics
Online Access:http://www.ijcce.ac.ir/article_30933_9af038e453dfb41134aad075d30bc6e7.pdf

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