Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidAltay, Kadriye/AEL-2397-2022
dc.contributor.authorAltay, Kadriye
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2024-08-04T20:45:42Z
dc.date.available2024-08-04T20:45:42Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this work, the effects of different drying methods, namely sun, freeze, convective and microwave oven drying on the drying time, rate and kinetics were investigated in purple basil leaves. Additionally, the energy efficiencies of the driers were determined. All the drying processes took place mainly in the falling-rate period. Comparatively, higher drying rates were obtained from microwave oven drying of the samples. Eleven thin-layer drying models, (Lewis, Page, Modified Page I, Henderson and Pabis, Modified Henderson and Pabis, Logarithmic, Midilli, Modified Midilli, Two-Term, Two-Term Exponential, and Wang and Singh) were fitted to the experimental moisture ratio data. Handerson and Pabis for freeze drying, logarithmic for sun drying and Page for convective and microwave oven drying were found to be the best models for explaining the drying behavior of the purple basil leaves with the highest R-2 and lowest RMSE values. The effective moisture diffusivity (D-eff) values of the dried purple basil leaves were calculated with Fick's diffusion model and ranged from1.62 x 10(-9) to7.09 x 10(-8) m(2)/s. The energy efficiency of microwave oven drying was higher than the other methods.en_US
dc.description.sponsorshipRepublic of Turkey, Ministry of Food Agriculture and Livestock [TAGEM Ar-Ge/16-61]en_US
dc.description.sponsorshipThis study was supported by Republic of Turkey, Ministry of Food Agriculture and Livestock (Project no: TAGEM Ar-Ge/16-61).en_US
dc.identifier.doi10.1007/s00231-019-02570-9
dc.identifier.endpage2184en_US
dc.identifier.issn0947-7411
dc.identifier.issn1432-1181
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85061064879en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2173en_US
dc.identifier.urihttps://doi.org/10.1007/s00231-019-02570-9
dc.identifier.urihttps://hdl.handle.net/11616/98638
dc.identifier.volume55en_US
dc.identifier.wosWOS:000475730800010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofHeat and Mass Transferen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEssential Oilen_US
dc.subjectMicrowaveen_US
dc.subjectDehydrationen_US
dc.subjectSlicesen_US
dc.subjectFooden_US
dc.titleDetermination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methodsen_US
dc.typeArticleen_US

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