Temel Kurutma Tekniklerinin Kişniş Yaprağının Renk, Protein ve Mineral İçeriği Üzerine Etkisi

Abstract

Coriander leaves were weighed at 20 ± 0.02 g and dried with natural drying at shade, convective drying at 50°C and 1 m s-1 air velocity, and microwave drying at 200 and 800 W. The drying periods were led 4680, 630, 85, and 16.50 minutes for natural, 50°C, 200 W, and 800 W, respectively. Whereas energy consumption was not recorded in natural drying, energy consumption at 50°C, 200 W, and 800 W was recorded as 10.290, 0.283, and 0.220 kWh, respectively. The closest results to fresh leaves in terms of color parameters were measured at 800 W, followed by 200 W. Similarly, at 800 and 200 W, the most successful results were obtained with regard to calcium, magnesium, and iron. Also, it was analyzed that the chlorophyll content, protein, phosphorus, potassium, and zinc were preserved at the maximum level in the 800 W microwave drying method. Although all drying methods cause similar reductions for sodium, it was determined that manganese was well preserved at 200 W. Among the dried samples, the highest copper level was analyzed in natural drying and microwave drying at 800 W. To sum up, the most convenient drying technique for coriander leaves was 800 W in terms of drying and quality parameters.