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Thin-layer drying behaviour of mint leaves

dc.contributor.authorDoymaz, I
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:01:35Z
dc.date.issued2006
dc.description.abstractThe thin-layer drying behaviour of mint leaves for a temperature range of 35-60 degrees C was determined in a cabinet dryer. The increase in air temperature significantly reduced the drying time of the mint leaves. Drying data of this material were analysed to obtain diffusivity values from the falling rate-drying period. In this period, moisture transfer from mint leaves was described by applying the Fick's diffusion model. Effective diffusivity varied from 3.067 x 10(-9) to 1.941 x 10(-8) m(2)/s and increased with the air temperature. An Arrhenius relation with an activation energy value of 62.96 kJ/mol expressed effect of temperature on the diffusivity. Four thin-layer drying models available in the literature were fitted to the experimental data. Among all the drying models, the logarithmic model was found to satisfactorily describe the kinetics of air-drying of mint leaves. (c) 2005 Elsevier Ltd. All rights reserved.en
dc.description.urihttps://doi.org/10.1016/j.jfoodeng.2005.03.009
dc.identifier.doi10.1016/j.jfoodeng.2005.03.009
dc.identifier.eissn1873-5770
dc.identifier.endpage375
dc.identifier.issn0260-8774
dc.identifier.issue3
dc.identifier.startpage370
dc.identifier.urihttps://hdl.handle.net/20.500.14981/49160
dc.identifier.volume74
dc.identifier.wos000235581200011
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofJOURNAL OF FOOD ENGINEERING
dc.subjectmodelling
dc.subjectmint leaves
dc.subjectdrying
dc.subjectdiffusivity
dc.subjectactivation energy
dc.subjectKINETICS
dc.subjectDEHYDRATION
dc.subjectPARAMETERS
dc.subjectDRYER
dc.subjectGREEN
dc.subjectEngineering
dc.subjectFood Science & Technology
dc.titleThin-layer drying behaviour of mint leaves
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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