Öz
Coriander leaves were weighed at 20 ± 0.02 g and dried with natural drying at shade, convective drying at 50°C and 1 m s-1 air velocity, and microwave drying at 200 and 800 W. The drying periods were led 4680, 630, 85, and 16.50 minutes for natural, 50°C, 200 W, and 800 W, respectively. Whereas energy consumption was not recorded in natural drying, energy consumption at 50°C, 200 W, and 800 W was recorded as 10.290, 0.283, and 0.220 kWh, respectively. The closest results to fresh leaves in terms of color parameters were measured at 800 W, followed by 200 W. Similarly, at 800 and 200 W, the most successful results were obtained with regard to calcium, magnesium, and iron. Also, it was analyzed that the chlorophyll content, protein, phosphorus, potassium, and zinc were preserved at the maximum level in the 800 W microwave drying method. Although all drying methods cause similar reductions for sodium, it was determined that manganese was well preserved at 200 W. Among the dried samples, the highest copper level was analyzed in natural drying and microwave drying at 800 W. To sum up, the most convenient drying technique for coriander leaves was 800 W in terms of drying and quality parameters.
Anahtar Kelimeler
Coriandrum sativum Dehydration Thermal properties Chemical composition Chromatic parameters
Kaynakça
- Alibas, I., Yilmaz, A., Asik, B.B., & Erdoğan, H. (2021). Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves. Journal of Food Composition and Analysis, 96, 103758.
- Alibas, I., Zia, M.P., Yilmaz, A., & Asik, B.B. (2020). Drying kinetics and quality characteristics of green apple peel (Mallus communis L. var. “Granny Smith”) used in herbal tea production. Journal of Food Processing and Preservation, 44(2), e14332.
- Aljuhaimi, F. & Özcan, M.M. (2018). Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils. Journal of Food Processing and Preservation, 42(2), e13462.
- Aral, S. & Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry, 210, 577-584.
- Arslan, D. & Ozcan, M.M. (2008). Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Converservation and Management, 49(5), 1259–1264.
- Boyar, I., Kovacı, T., Dikmen, E., & Sencan Sahin, A. (2022). Using of Gene Expression Programming (GEP) for Modelling the Drying Characteristics of Onion Slices (Allium Cepa). Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(5), 1134-1145. https://doi.org/10.18016/ksutarimdoga.vi. 946866.
- Çelen, S. & Kahveci, K. (2013). Microwave Drying Behaviour of Tomato Slices. Czech Journal of Food Science, 31(2), 132-138.
- Danso-Boateng, E. (2013). Effect of drying methods on nutrient quality of basil (Ocimum viride) leaves cultivated in Ghana. International Food Research Journal, 20(4), 1569–1573.
- Esmaiili, M., Sotudeh-Gharebagh, R., Mousavi, M.A.E., & Rezazadeh, G. (2007). Influence of dipping on thin-layer drying characteristics of seedless grapes. Biosystems Engineering, 98(4), 411-421.
- Hihat, S., Remini, H., & Madani, K. (2017). Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves. International Food Research Journal, 24(2), 503-509.
- Kacar, B. (2014). Easy applicable plant analysis—Plant, soil and fertilizer analysis: 2 (in Turkish) (p. 423). Nobel Publishing. ISBN: 978-605-133-812-5, Publish No: 910, Food, Agriculture and Livestock. No: 4.
- Kripanand, S.M., Guruguntla, S., & Korra, S. (2015). Effect of Various Drying Methods on Quality and Flavor Characteristics of Mint Leaves (Mentha spicata L.). Journal of Food and Pharmaceutical Sciences, 3(2), 38-45.
- Lemus-Mondaca, R., Zura-Bravo, L., Ah-Hen, K., & Di Scala, K. (2021). Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves. Journal of the Science of Food and Agriculture, 101(15), 6484-6495.
- Lutovska, M., Mitrevski, A., Pavkov, I., Mijakovski, V., & Radojčın, M. (2016). Mathematical modelling of thin layer drying of pear. Chemical Industry & Chemical Engineering Quarterly, 22(2), 191-199.
- Mouhoubi, K., Boulekbache-Makhlouf, L., Mehaba, W., Himed-Idir, H., & Madani, K. (2022). Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. Journal of Food Process Engineering, 45(1), e13932.
- Mujaffar, S. & Loy, A.L. (2016). Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves. Journal of Food Research, 5(6), 33-44.
- Olaoye, O. & Ogunleye, A.J. (2018). Experimental Study of Drying Parameters of Ginger at Different Temperature and Moisture Content. European Journal of Engineering and Technology Research, 3(9), 34-39.
- Raja, K.S., Taip, F.S., Azmi, M.M.Z., & Shishir, M.R.I. (2019). Effect of pre treatment and different drying methods on the physico-chemical properties of Carica papaya L. leaf powder. Journal of the Saudi Society of Agricultural Sciences, 18(2), 150–156.
- Roshanak, S., Rahimmalek, M., & Goli, S.A.H. (2016). Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. Journal of Food Science and Technology-Mysore, 53(1), 721-729.
- Sarimeseli, A. (2011). Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Conversion and Management, 52(2), 1449-1453.
- Silva, A.S., Almeida Fde, A.C., Lima, E.E., Silva, F.L.H., & Gomes, J.P. (2008). Drying Kinetics of Coriander (Coriandrum Sativum) Leaf and Stem. CyTA – Journal of Food, 6(1), 13-19.
- Venkanna, A., Champawat, P.S., & Jain, S.K. (2019). Study on drying kinetics of coriander leaves using different drying techniques. Journal of Pharmacognosy and Phytochemistry, 8(3), 3887-3895.
- Wang, J., Xiong, Y-S., & Yu, Y. (2004). Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. European Food Research and Technology, 219(5), 500-506.
- Yilmaz, A. & Alibas, I. (2017). Determination of Microwave and Convective Drying Characteristics of Coriander Leaves. Journal of Biological and Environmental Sciences, 11(32), 75-85.
- Yilmaz, A., Alibas, I., & Asik, B.B. (2021). The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant. Journal of Food Processing and Preservation, 45(1), e15915.
- Yu, D.U., Shrestha, B.L., & Baik, O.D. (2015). Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content. Journal of Food Engineering, 165, 156-165
Öz
Kişniş yaprakları 20 ± 0.02 g tartılmış ve gölgede doğal kurutma, 50°C ve 1 m s-1 hava hızında konvektif kurutma ve 200 ve 800 W'da mikrodalga kurutma yöntemleri ile kurutulmuştur. Kurutma süreleri doğal, 50°C, 200 W ve 800 W için sırasıyla 4680, 630, 85 ve 16.50 dakika olarak ölçülmüştür. Doğal kurutmada herhangi bir enerji tüketimi kaydedilmezken, 50°C, 200 W ve 800 W'ta enerji tüketimi sırasıyla 10.290, 0.283 ve 0.220 kWh olarak hesaplanmıştır. Renk parametreleri bakımından taze örneğe en yakın sonuçlar 800 W'ta, ardından 200 W'ta kurutulan örneklerde ölçülmüştür. Benzer şekilde 800 ve 200 W'ta kalsiyum, magnezyum ve demir açısından en başarılı sonuçlar elde edilmiştir. Ayrıca, 800 W mikrodalga kurutma yönteminde kurutulan örneklerde klorofil içeriği, protein, fosfor, potasyum ve çinkonun maksimum düzeyde korunduğu tespit edilmiştir. Tüm kurutma yöntemleri sodyum için benzer azalmalara neden olsa da, manganın 200W'da en yüksek düzeyde korunduğu belirlenmiştir. Kurutulan örnekler arasında en yüksek bakır seviyesi doğal ve 800 W mikrodalga kurutma yönteminde kurutulan örneklerde analiz edilmiştir. Özetle, kişniş yaprakları için kurutma ve kalite parametreleri açısından en uygun kurutma tekniği 800 W olmuştur.
Anahtar Kelimeler
Coriandrum sativum Kurutma Termal özellikler Kimyasal bileşenler Kromatik parametreler
Kaynakça
- Alibas, I., Yilmaz, A., Asik, B.B., & Erdoğan, H. (2021). Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves. Journal of Food Composition and Analysis, 96, 103758.
- Alibas, I., Zia, M.P., Yilmaz, A., & Asik, B.B. (2020). Drying kinetics and quality characteristics of green apple peel (Mallus communis L. var. “Granny Smith”) used in herbal tea production. Journal of Food Processing and Preservation, 44(2), e14332.
- Aljuhaimi, F. & Özcan, M.M. (2018). Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils. Journal of Food Processing and Preservation, 42(2), e13462.
- Aral, S. & Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry, 210, 577-584.
- Arslan, D. & Ozcan, M.M. (2008). Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Converservation and Management, 49(5), 1259–1264.
- Boyar, I., Kovacı, T., Dikmen, E., & Sencan Sahin, A. (2022). Using of Gene Expression Programming (GEP) for Modelling the Drying Characteristics of Onion Slices (Allium Cepa). Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(5), 1134-1145. https://doi.org/10.18016/ksutarimdoga.vi. 946866.
- Çelen, S. & Kahveci, K. (2013). Microwave Drying Behaviour of Tomato Slices. Czech Journal of Food Science, 31(2), 132-138.
- Danso-Boateng, E. (2013). Effect of drying methods on nutrient quality of basil (Ocimum viride) leaves cultivated in Ghana. International Food Research Journal, 20(4), 1569–1573.
- Esmaiili, M., Sotudeh-Gharebagh, R., Mousavi, M.A.E., & Rezazadeh, G. (2007). Influence of dipping on thin-layer drying characteristics of seedless grapes. Biosystems Engineering, 98(4), 411-421.
- Hihat, S., Remini, H., & Madani, K. (2017). Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves. International Food Research Journal, 24(2), 503-509.
- Kacar, B. (2014). Easy applicable plant analysis—Plant, soil and fertilizer analysis: 2 (in Turkish) (p. 423). Nobel Publishing. ISBN: 978-605-133-812-5, Publish No: 910, Food, Agriculture and Livestock. No: 4.
- Kripanand, S.M., Guruguntla, S., & Korra, S. (2015). Effect of Various Drying Methods on Quality and Flavor Characteristics of Mint Leaves (Mentha spicata L.). Journal of Food and Pharmaceutical Sciences, 3(2), 38-45.
- Lemus-Mondaca, R., Zura-Bravo, L., Ah-Hen, K., & Di Scala, K. (2021). Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves. Journal of the Science of Food and Agriculture, 101(15), 6484-6495.
- Lutovska, M., Mitrevski, A., Pavkov, I., Mijakovski, V., & Radojčın, M. (2016). Mathematical modelling of thin layer drying of pear. Chemical Industry & Chemical Engineering Quarterly, 22(2), 191-199.
- Mouhoubi, K., Boulekbache-Makhlouf, L., Mehaba, W., Himed-Idir, H., & Madani, K. (2022). Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. Journal of Food Process Engineering, 45(1), e13932.
- Mujaffar, S. & Loy, A.L. (2016). Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves. Journal of Food Research, 5(6), 33-44.
- Olaoye, O. & Ogunleye, A.J. (2018). Experimental Study of Drying Parameters of Ginger at Different Temperature and Moisture Content. European Journal of Engineering and Technology Research, 3(9), 34-39.
- Raja, K.S., Taip, F.S., Azmi, M.M.Z., & Shishir, M.R.I. (2019). Effect of pre treatment and different drying methods on the physico-chemical properties of Carica papaya L. leaf powder. Journal of the Saudi Society of Agricultural Sciences, 18(2), 150–156.
- Roshanak, S., Rahimmalek, M., & Goli, S.A.H. (2016). Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. Journal of Food Science and Technology-Mysore, 53(1), 721-729.
- Sarimeseli, A. (2011). Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Conversion and Management, 52(2), 1449-1453.
- Silva, A.S., Almeida Fde, A.C., Lima, E.E., Silva, F.L.H., & Gomes, J.P. (2008). Drying Kinetics of Coriander (Coriandrum Sativum) Leaf and Stem. CyTA – Journal of Food, 6(1), 13-19.
- Venkanna, A., Champawat, P.S., & Jain, S.K. (2019). Study on drying kinetics of coriander leaves using different drying techniques. Journal of Pharmacognosy and Phytochemistry, 8(3), 3887-3895.
- Wang, J., Xiong, Y-S., & Yu, Y. (2004). Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. European Food Research and Technology, 219(5), 500-506.
- Yilmaz, A. & Alibas, I. (2017). Determination of Microwave and Convective Drying Characteristics of Coriander Leaves. Journal of Biological and Environmental Sciences, 11(32), 75-85.
- Yilmaz, A., Alibas, I., & Asik, B.B. (2021). The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant. Journal of Food Processing and Preservation, 45(1), e15915.
- Yu, D.U., Shrestha, B.L., & Baik, O.D. (2015). Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content. Journal of Food Engineering, 165, 156-165
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Ziraat, Veterinerlik ve Gıda Bilimleri |
| Bölüm | ARAŞTIRMA MAKALESİ (Research Article) |
| Yazarlar | |
| Erken Görünüm Tarihi | 27 Mayıs 2023 |
| Yayımlanma Tarihi | 31 Ekim 2023 |
| Gönderilme Tarihi | 18 Temmuz 2022 |
| Kabul Tarihi | 15 Mart 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 26 Sayı: 5 |
Cited By
Utilization of gamma irradiation for development of shelf-stable mint coriander sauce
Journal of Food Measurement and Characterization
https://doi.org/10.1007/s11694-024-02971-3
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