LAPSE:2020.0776
Published Article
LAPSE:2020.0776
Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties
July 2, 2020
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C.
Record ID
Keywords
antioxidant capacity, color changes, drying, essential oils, flavonoids content, Moldavian dragonhead
Suggested Citation
Rudy S, Dziki D, Biernacka B, Krzykowski A, Rudy M, Gawlik-Dziki U, Kachel M. Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. (2020). LAPSE:2020.0776
Author Affiliations
Rudy S: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Dziki D: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland [ORCID]
Biernacka B: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Krzykowski A: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Rudy M: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
Gawlik-Dziki U: Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland [ORCID]
Kachel M: Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland [ORCID]
Dziki D: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland [ORCID]
Biernacka B: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Krzykowski A: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Rudy M: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
Gawlik-Dziki U: Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland [ORCID]
Kachel M: Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland [ORCID]
Journal Name
Processes
Volume
8
Issue
5
Article Number
E509
Year
2020
Publication Date
2020-04-26
Published Version
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr8050509, Publication Type: Journal Article
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LAPSE:2020.0776
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External Link
doi:10.3390/pr8050509
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Version History
[v1] (Original Submission)
Jul 2, 2020
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Jul 2, 2020
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https://psecommunity.org/LAPSE:2020.0776
Original Submitter
Calvin Tsay
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