Evaluation of Drying Methods with Respect to Drying Parameters, Some Nutritional and Colour Characteristics of Peppermint (Mentha X Piperita L.)

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dc.contributor.authorArslan, Derya
dc.contributor.authorÖzcan, M. Musa
dc.contributor.authorMengeş, Hakan Okyay
dc.date.accessioned2020-03-26T17:48:32Z
dc.date.available2020-03-26T17:48:32Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPeppermint leaves (Mentha x piperita L.) were dried by using sun, oven (50 C) and microwave oven (700W) drying methods. Page, Modified page, Midilli and 1(00k models adequately described the oven, sun and microwave oven drying behaviours of peppermint leaves. The drying process was explicated through the diffusional model in order to obtain effective diffusivity values, which were determined as 3.10 x 10-12, 2.68 x 10-12 and 4.09 x 10-1 for the sun, oven and microwave oven drying process, respectively. Fresh and dried herbs had high amounts of K, Ca, P. Mg, Fe and Al minerals. Microwave oven drying method leaded to the lowest increase in Ag, Al, B, Na, Mn, Mg and Zn values than the other drying methods. Microwave oven drying shortened the drying time, revealed the highest phenolic content and optimum colour values.en_US
dc.identifier.citationArslan, D., Özcan, M. M., Mengeş, H. O., (2010). Evaluation of Drying Methods with Respect to Drying Parameters, Some Nutritional and Colour Characteristics of Peppermint (Mentha X Piperita L.). Energy Conversion and Management, (51), 2769-2775. Doi: 10.1016/j.enconman.2010.06.013
dc.identifier.doi10.1016/j.enconman.2010.06.013en_US
dc.identifier.endpage2775en_US
dc.identifier.issn0196-8904en_US
dc.identifier.issn1879-2227en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2769en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.enconman.2010.06.013
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24900
dc.identifier.volume51en_US
dc.identifier.wosWOS:000281339700046en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorArslan, Derya
dc.institutionauthorÖzcan, M. Musa
dc.institutionauthorMengeş, Hakan Okyay
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofEnergy Conversion and Managementen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPepperminten_US
dc.subjectMentha x piperita len_US
dc.subjectDryingen_US
dc.subjectMineralen_US
dc.subjectPhenolicen_US
dc.subjectColouren_US
dc.subjectModellingen_US
dc.titleEvaluation of Drying Methods with Respect to Drying Parameters, Some Nutritional and Colour Characteristics of Peppermint (Mentha X Piperita L.)en_US
dc.typeArticleen_US

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