MICROWAVE‐DRYING CHARACTERISTICS OF BASIL

摘要: The effect of microwave-drying technique on moisture content, ratio, drying rate, time and effective diffusivity basil leaves (Ocimum Basillium L.) were investigated. By increasing the microwave output powers (180–900 W) sample amounts (25–100 g), decreased from 28 to 6.5 min increased 16 44 min, respectively. To determine kinetic parameters, data fitted various models based ratios differences between initial final contents equilibrium content versus time. Among proposed, semi-empirical logarithmic model gave a better fit for all conditions applied. activation energy was calculated using an exponential expression Arrhenius equation. relationship rate constant also estimated linear relationship. PRACTICAL APPLICATIONS Drying, in general, means removal water material. purpose food products is allow longer periods storage with minimized packaging requirements, reduce shipping weights preserve seasonal plants make them available consumers during whole year. Besides these advantages, some important changes take place, as structural physicochemical modifications that affect product quality dehydration. Microwave alternative method because its uniform high thermal conductivity inner sides material, space utilization, sanitation, savings, precise process control fast startup shutdown conditions. In present study, kinetics investigated oven at amounts. Drying considerably power amount well by technique.