Effect of drying methods on the quality of the essential oil of spearmint leaves (Mentha spicata L.)

Drying Technology

Volumn 29, Issue 15, 2011, Pages 1836-1844

  Antal, Tamás ^a   Figiel, Adam ^b   Kerekes, Benedek ^a   Sikolya, László ^a  

^a Department of Agricultural Sciences and Environmental Management   (Hungary)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Food drying; Freeze drying; Mathematical modeling; Physical properties; Volatiles

Indexed keywords

CHAMBER PRESSURE; DRIED PRODUCTS; DRYING BEHAVIOR; DRYING METHODS; DRYING TIME; FOOD DRYING; FREEZE DRYING; FREEZE-DRIED PRODUCTS; HIGH TEMPERATURE; HOT AIR DRYING; MATHEMATICAL MODELING; MENTHA SPICATA; PRODUCT QUALITY; REHYDRATION RATIO; VOLATILE COMPOUNDS; VOLATILES;

ESSENTIAL OILS; MATHEMATICAL MODELS; PHYSICAL PROPERTIES; VACUUM; VOLATILE ORGANIC COMPOUNDS; WATER ABSORPTION;

DRYING;

EID: 80053473228     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.606519     Document Type: Article

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