Drying behavior for Ocimum basilicum Lamiaceae with the new system: exergy analysis and RSM modeling
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-021-02010-x.pdf
Reference31 articles.
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2. Amini G, Salehi F, Rasouli M (2021) Drying kinetics of basil seed mucilage in an infrared dryer: application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio. J Food Process Preserv 45(3):1–9. https://doi.org/10.1111/jfpp.15258
3. Calín-Sánchez Á, Lech K, Szumny A, Figiel A, Carbonell-Barrachina ÁA (2012) Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Res Int, 48(1), 217–225. https://doi.org/10.1016/j.foodres.2012.03.015
4. Díaz-Maroto MC, Palomo ES, Castro L, González Viñas MA, Pérez-Coello MS (2004) Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying. J Sci Food Agric 84(15):2070–2076. https://doi.org/10.1002/jsfa.1921
5. El-Sebaii AA, Shalaby SM (2012) Solar drying of agricultural products: a review. Renew Sustain Energy Rev 16(1):37–43. https://doi.org/10.1016/j.rser.2011.07.134
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