The effects of various drying methods on the drying tiime and quality of basil (Ocimum basilicum
Yazarlar (2)
Doç. Dr. Hakan POLATCI Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Sefa TARHAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale) | ||
| Dergi Adı | Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi | ||
| Dergi ISSN | 1300-2910 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 26 / 1 / 61–70 | DOI | – |
| UAK Araştırma Alanları |
Tarımsal Otomasyon
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| Özet |
| Drying is one of the postharvesting operation used to process various fresh agricultural products. There are several drying methods used to dry agricultural materials today. The selection of an appropriate drying method is the key step for successful drying. Basil (Ocimum basilicum), one of the aromatic plants, was dehydrated using five different drying methods (contact drying, oven drying, shaded-open atmosphere drying, sun drying and microwave drying). All drying trials were performed in three replicates. The drying performance (drying time, final moisture content), drying kinetics, color analysis, essential oil analysis, were performed for all drying methods. Contact drying continued for 63-66 hours without getting affected by mixing frequency. Oven drying continued from 34 hours to 50 hours depending on drying temperature. Microwave drying was the fastest drying but reduced the quality of dried basil. Shaded-open atmosphere drying and sun drying are not appropriate at industrial level since they were slow and affected the quality of dried basil adversely. Research results show that the drying basil with air heated up to 45-55 ºC is appropriate. |
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