Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound

摘要: The current study is one of the first provided data on both quality changes and drying kinetics herbal material affected by ultrasound (US). aim this was to investigate influence US prior microwave–convective kinetics, water diffusivity, total phenolic content, antioxidant activity microstructure basil leaves. pretreatment applied at different frequencies (21, 35 kHz) for variable time (20, 30 min). Application significantly reduced up 20% decreased specific energy consumption maximally 26.2% in case 35 kHz 20 min US-treated basil. Sonication modified basil, which manifested larger elongated cellular spaces. Nonetheless, did not alter resulted even higher content leaves treated 21 kHz 30 min, compared with untreated sample. Drying coefficients model proposed describe dehydration indicated process intensity due significant correlation between rate effective diffusivity. Practical Applications Basil a seasoning herb widely cultivated distributed dried form nearly every part world. Nowadays, are produced purpose intended pharmaceutical industry, especially an antioxidative potential Ultrasound (US) nonthermal, emerging technology intensifies highly energy-consuming reduces its cost. that material, treatment. This paper revealed possibility industrial utilization herbs. recommended herein treatment parameters results reduction expenditures improvement It should be emphasized investment operating costs negligible benefits associated decrease consumption.