Effect of drying methods on the mineral content of basil ( Ocimum basilicum L.)

Sun drying and oven drying (50 °C) characteristics of basil ( Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time...

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Bibliographic Details
Published inJournal of food engineering Vol. 69; no. 3; pp. 375 - 379
Main Authors Özcan, Musa, Arslan, Derya, Ünver, Ahmet
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.08.2005
Elsevier
Subjects
Aroma and flavouring agent industries
basil
Biological and medical sciences
drying
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
mineral content
Ocimum basilicum
oven drying
solar drying
water content
Labiatae
Dicotyledones
Angiospermae
Ocimum basilicum
Spice
Basil
Spermatophyta
Method
Inorganic element
Drying
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Summary:Sun drying and oven drying (50 °C) characteristics of basil ( Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 °C to 17.31% moisture content after 15 h and can be sun dried to 23.79% moisture content after 28 h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.08.030