The Effect of Drying Method and Temperature Values on Drying Kinetics and Color Quality of Purple Basil

Burcu Aksüt; Emircan Dinçer; Onur Saraçoğlu; Hakan Polatcı

Article Details

The Effect of Drying Method and Temperature Values on Drying Kinetics and Color Quality of Purple Basil

Authors:

Burcu Aksüt | Emircan Dinçer | Onur Saraçoğlu | Hakan Polatcı

Publisher:

Ondokuz Mayıs University

Journal:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.187-198

Document Type:

Article

Publication Date:

2/2023

Document Language:

Turkish

Document ID (Org No.):

2001283739

pISSN:

1308-8750

Keywords:

Abstract:

 Reyhan is a medicinal and aromatic plant that is produced significantly in the world and in Turkey. Due to the high humidity it contains during the harvest period, it is suitable for microbiological deterioration and must be safely reduced to the storage humidity level for long-term preservation. In this study, it was aimed to find the most suitable drying method in terms of quality values and drying kinetics of purple basil plant by using drying methods in an oven, air-conditioning test cabinet and in the shade. Drying experiments were carried out in the shade, at drying temperatures of 45, 50 and 55 C in an oven, and at a temperature of 50 C in a climate test cabinet at 20 Rh, 35 Rh and 50 Rh relative humidity. Considering the drying times of the purple basil plant; The longest drying time was determined in the shade drying method with 82.5 hours, and the shortest drying time was determined as 10 hours in the drying process performed in an oven at 55 ºC. In order to describe the drying results mathematically, the three most suitable drying mathematical models were selected and compared between them. These modeling equations are Lewis, Midilli Küçük and Yağcıoğlu. The coefficient of determination p0.05 for all models was found to be appropriate. The highest equality among the determined R2 values was found in the Midilli Küçük model. In terms of color criteria, it was determined that among all drying methods, the method that best preserved the properties of fresh purple basil was the air conditioner 50 ºC 20 Rh. In terms of chemical properties SSKM, pH and titratable acidity, the most suitable drying method was found to be drying in an oven dryer at 55 ºC. In the purple basil drying process, it is suggested that the drying temperature of 50 ºC in the air-conditioning test cabinet and 55 ºC in the oven is suitable according to the results obtained and these temperature values will be usable for medicinal aromatic plants such as purple basil.

 Reyhan is a medicinal and aromatic plant that is produced significantly in the world and in Turkey. Due to the high humidity it contains during the harvest period, it is suitable for microbiological deterioration and must be safely reduced to the storage humidity level for long-term preservation. In this study, it was aimed to find the most suitable drying method in terms of quality values and drying kinetics of purple basil plant by using drying methods in an oven, air-conditioning test cabinet and in the shade. Drying experiments were carried out in the shade, at drying temperatures of 45, 50 and 55 C in an oven, and at a temperature of 50 C in a climate test cabinet at 20 Rh, 35 Rh and 50 Rh relative humidity. Considering the drying times of the purple basil plant; The longest drying time was determined in the shade drying method with 82.5 hours, and the shortest drying time was determined as 10 hours in the drying process performed in an oven at 55 ºC. In order to describe the drying results mathematically, the three most suitable drying mathematical models were selected and compared between them. These modeling equations are Lewis, Midilli Küçük and Yağcıoğlu. The coefficient of determination p0.05 for all models was found to be appropriate. The highest equality among the determined R2 values was found in the Midilli Küçük model. In terms of color criteria, it was determined that among all drying methods, the method that best preserved the properties of fresh purple basil was the air conditioner 50 ºC 20 Rh. In terms of chemical properties SSKM, pH and titratable acidity, the most suitable drying method was found to be drying in an oven dryer at 55 ºC. In the purple basil drying process, it is suggested that the drying temperature of 50 ºC in the air-conditioning test cabinet and 55 ºC in the oven is suitable according to the results obtained and these temperature values will be usable for medicinal aromatic plants such as purple basil.

 Reyhan is a medicinal and aromatic plant that is produced significantly in the world and in Turkey. Due to the high humidity it contains during the harvest period, it is suitable for microbiological deterioration and must be safely reduced to the storage humidity level for long-term preservation. In this study, it was aimed to find the most suitable drying method in terms of quality values and drying kinetics of purple basil plant by using drying methods in an oven, air-conditioning test cabinet and in the shade. Drying experiments were carried out in the shade, at drying temperatures of 45, 50 and 55 C in an oven, and at a temperature of 50 C in a climate test cabinet at 20 Rh, 35 Rh and 50 Rh relative humidity. Considering the drying times of the purple basil plant; The longest drying time was determined in the shade drying method with 82.5 hours, and the shortest drying time was determined as 10 hours in the drying process performed in an oven at 55 ºC. In order to describe the drying results mathematically, the three most suitable drying mathematical models were selected and compared between them. These modeling equations are Lewis, Midilli Küçük and Yağcıoğlu. The coefficient of determination p0.05 for all models was found to be appropriate. The highest equality among the determined R2 values was found in the Midilli Küçük model. In terms of color criteria, it was determined that among all drying methods, the method that best preserved the properties of fresh purple basil was the air conditioner 50 ºC 20 Rh. In terms of chemical properties SSKM, pH and titratable acidity, the most suitable drying method was found to be drying in an oven dryer at 55 ºC. In the purple basil drying process, it is suggested that the drying temperature of 50 ºC in the air-conditioning test cabinet and 55 ºC in the oven is suitable according to the results obtained and these temperature values will be usable for medicinal aromatic plants such as purple basil.

 Reyhan dünyada ve Türkiyede önemli derecede üretimi yapılan tıbbi ve aromatik bir bitkidir. Hasat döneminde içerdiği yüksek nem sebebiyle mikrobiyolojik bozulmalara elverişli olup uzun dönemli muhafaza edilmesi için güvenle depolama nem seviyesine düşürülmesi gerekmektedir. Bu çalışmada, etüvde, iklimlendirme test kabininde ve gölgede kurutma yöntemleri kullanılarak mor reyhan bitkisinin kalite değerleri ve kuruma kinetiği açısından en uygun kurutma yönteminin bulunması amaçlanmıştır. Kurutma denemeleri gölgede, etüvde 45, 50 ve 55 C kurutma sıcaklıklarında ve iklimlendirme test kabininde 50 C sıcaklıkta  20 Rh,  35 Rh ve  50 Rh bağıl nemde çalışılmıştır. Mor reyhan bitkisinin kuruma sürelerine bakıldığında; en uzun kuruma süresi 82,5 saat ile gölgede kurutma yönteminde, en kısa kuruma süresi ise 10 saat olarak etüv de 55 ºC sıcaklıkta yapılan kurutma işleminde tespit edilmiştir. Kurutma sonuçlarını matematiksel olarak tanımlamak için en uygun üç kurutma matematiksel modeli seçilmiş ve aralarında karşılaştırma yapılmıştır. Bu modelleme eşitlikleri Lewis, Midilli Küçük ve Yağcıoğludur. Tüm modellerin belirtme katsayısının p0.05 uygun olduğu belirlenmiştir. Belirlenen R 2 değerleri arasında en yüksek eşitlik Midilli Küçük modelinde tespit edilmiştir. Renk kriteri açısından da tüm kurutma yöntemleri arasında taze mor reyhanın özelliklerini en iyi muhafaza eden yöntemin iklimlendirme cihazı 50 ºC  20 Rh olduğu belirlenmiştir. Kimyasal özellikler açısından SÇKM, pH ve titre edilebilir asitlik ise en uygun kurutma yönteminin etüv kurutucuda 55 ºC sıcaklıkta yapılan kurutma olduğu bulunmuştur. Yapılan mor reyhan kurutma işleminde iklimlendirme test kabininde 50 ºC etüvde ise 55 ºC kurutma sıcaklığının elde edilen sonuçlara göre uygun olduğu ve bu sıcaklık değerlerinin mor reyhan gibi tıbbi aromatik bitkiler için kullanılabilir olacağı önerilmektedir.

Article Details

The Effect of Drying Method and Temperature Values on Drying Kinetics and Color Quality of Purple Basil

Authors:

Burcu Aksüt | Emircan Dinçer | Onur Saraçoğlu | Hakan Polatcı

Publisher:

Ondokuz Mayıs University

Journal:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.187-198

Document Type:

Article

Publication Date:

2/2023

Document Language:

Turkish

Document ID (Org No.):

2001283739

pISSN:

1308-8750

Drying

Modeling

Purple basil

Color and Quality

Kurutma

Modelleme

Mor reyhan

Renk ve kalite

Issues

Article Details

Authors: Burcu Aksüt | Emircan Dinçer | Onur Saraçoğlu | Hakan Polatcı

Publisher: Ondokuz Mayıs University

Journal: Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.187-198

Document Type: Article

Publication Date: 2/2023

Document Language: Turkish

Document ID (Org No.): 2001283739

pISSN: 1308-8750

Issues

Authors:

Burcu Aksüt | Emircan Dinçer | Onur Saraçoğlu | Hakan Polatcı

Publisher:

Ondokuz Mayıs University

Journal:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.187-198

Document Type:

Article

Publication Date:

2/2023

Document Language:

Turkish

Document ID (Org No.):

2001283739

pISSN:

1308-8750