The Effect of Drying Methods on Color and Chlorophyll Content of Parsley Leaves

The Effect of Drying Methods on Color and Chlorophyll Content of Parsley Leaves

Parsley leaves (Petroselinum crispum L.) weighing 100 ± 0.09 g were dehydrated from moisture content of 82.24 ± 0.07% to 10.01 ± 0.02 % (wet basis) using the microwave (MD), convective (CD), solar oven (SOD), sun (SD) and natural (ND) drying. Drying in MD, CD, SOD, SD, and ND was completed at 18±1.1...

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Bibliographic Details
Main Authors: Ilknur Alibas, Mahrukh Parveez Zia, Aslihan Yilmaz
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2019-06-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
chlorophyll
color
drying
energy consumption
parsley
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/2548

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