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EFFECT OF THE DIFFERENT INFRARED LEVELS ON SOME PROPERTIES OF SAGE LEAVES

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dc.contributor.authorKayacan-Cakmakoglu, Selma
dc.contributor.authorAtik, Ilker
dc.contributor.authorAkman, Perihan Kubra
dc.contributor.authorDoymaz, Ibrahim
dc.contributor.authorSagdic, Osman
dc.contributor.authorKarasu, Salih
dc.date.accessioned2026-06-27T14:48:38Z
dc.date.issued2023
dc.description.abstractThis study aims to investigate the effect of different infrared powers (IP) (38 W, 50 W, 62 W, 74 W, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p 0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.en
dc.description.urihttps://doi.org/10.2298/ciceq220429030k
dc.identifier.doi10.2298/ciceq220429030k
dc.identifier.eissn2217-7434
dc.identifier.endpage242
dc.identifier.issn1451-9372
dc.identifier.issue3
dc.identifier.startpage235
dc.identifier.urihttps://hdl.handle.net/20.500.14981/65054
dc.identifier.volume29
dc.identifier.wos000978341600007
dc.language.isoeng
dc.publisherASSOC CHEMICAL ENG
dc.relation.ispartofCHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY
dc.rightsopenAccess
dc.subjectinfrared drying
dc.subjectrosmarinic acid
dc.subjectphenolic profile
dc.subjectantibacterial activity
dc.subjectcolor
dc.subjectSALVIA-OFFICINALIS L.
dc.subjectDRYING KINETICS
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectQUALITY
dc.subjectPHENOLICS
dc.subjectLAMIACEAE
dc.subjectPRODUCT
dc.subjectPLANTS
dc.subjectAIR
dc.subjectChemistry
dc.subjectEngineering
dc.titleEFFECT OF THE DIFFERENT INFRARED LEVELS ON SOME PROPERTIES OF SAGE LEAVES
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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