Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves

Food and Bioprocess Technology

Volumn 5, Issue 3, 2012, Pages 983-991

  Arslan, Derya ^a   Özcan, Mehmet Musa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Color; Drying kinetics; Microwave; Mineral; Oven; S. thymbra; Savory; Sun

Indexed keywords

COEFFICIENT OF DETERMINATION; COLOR CHARACTERISTICS; COLOR DEGRADATION; COLOR QUALITY; COLOR VALUES; DRYING KINETIC; DRYING KINETICS; DRYING METHODS; DRYING TIME; K-MODELS; MINERAL CONTENT; OVEN DRYING; OVEN DRYING METHOD; PAGE MODELS; S. THYMBRA; SATUREJA THYMBRA; SAVORY;

C (PROGRAMMING LANGUAGE); COLOR; KINETICS; MICROWAVE OVENS; MICROWAVES; MINERALS; OVENS; SUN;

DRYING;

SATUREJA THYMBRA;

EID: 84857996963     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0498-y     Document Type: Article

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