BASIL QUALITY AS AFFECTED BY DRYING SYSTEM, DRYING TEMPERATURE AND PLANT LAYER THICKNESS

Abd EL-All, Mai H.; Khater, Elsayed G.; Bhansawi, Adel H.

doi:10.21608/mjae.2022.173242.1088

BASIL QUALITY AS AFFECTED BY DRYING SYSTEM, DRYING TEMPERATURE AND PLANT LAYER THICKNESS

Document Type : Original Article

Authors

¹ M.Sc. Stud., of Ag. Eng., Fac. of Ag., Benha U., Egypt.

² Assoc. Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.

³ Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.

10.21608/mjae.2022.173242.1088

Abstract

The main aim of this study is to study the effect of different drying systems drying temperature and plant layer thickness of the quality of dried basil. To achieve that studied the effect of drying systems (hybrid solar and oven drying) and different thickness layer (1, 2 and 3cm) on the weight loss, moisture content, drying rate and essential oil content. The accumulated weight loss of basil leaves ranged from 79.07 to 83.54 % for all treatment under study. The moisture content of basil leaves ranged from 377.83 to 507.10 % d.b. for all treatment under study. The highest value of the drying rate of basil leaves (382.22 g_waterkg^-1 h^-1) was obtained when the basil dried by oven drying system at 50 °C with 1 cm plant layer thickness. The highest value of the basil oil content (1.8%) was obtained when the basil dried by Hybrid-drying system at 50 °C.

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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