Author:
Chenarbon Hossein Ahmadi,Minaei Saeid,Bassiri Ali Reza,Almassi Morteza,Arabhosseini Akbar,Motevali Ali
Abstract
Abstract
The effect of drying on color changes of St. John’s wort (Hypericum perforatum L.) leaves was investigated. The samples were dried at drying air temperatures of 40, 50, 60, and 70°C, air velocities of 0.3, 0.7, and 1 m/s and bed depths of 1, 2, and 3cm with factorial experimental design based on completely randomized design. All treatments were tested in three replications. The total color difference (ΔE) and saturation index or chroma (SI) was evaluated as the important quality parameters. The Duncan’s multiple range tests was used to compare the treatment means. Regarding to SI and ΔE indices the most suitable quality was found for the samples dried at temperature of 40°C, air velocity of 0.3 m/s and bed depth of 3 cm.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Cited by
4 articles.
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