Scientific Findings: Thin-Layer Infrared Drying of Mint Leaves

Thin-Layer Infrared Drying of Mint Leaves

Since herb plants are usually used in their dried state, determination of their drying characteristics is essential for their preservation and storage for longer periods. Drying is one of the oldest methods of food preservation and represents a very important aspect of food processing. In addition, infrared heating can offer advantages over conventional drying under similar drying conditions. The objectives of this study were to observe the effect of drying temperature, to determine the color changes of mint leaves, and to find the best suitable drying model during infrared drying of mint leaves. CLICK here for complete article. Journal of Food Processing and Preservation, Volume 38, Issue 4, August 2014, Pages 1480–1490.

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