Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves
Basil is a highly valued aromatic plant worldwide, and drying is one of the best ways to preserve its leaves. Through a theoretical approach, the microwave drying of basil leaves can be modeled, and the effective diffusivity can be determined. However, using a model that considers moisture diffusion...
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MDPI AG
2024-07-01
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| Series: | AgriEngineering |
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| Online Access: | https://www.mdpi.com/2624-7402/6/3/141 |
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| author | Martha López-Hernández Miguel Ángel Montealegre Jenifer Criollo Henry Alexander Váquiro Angélica Sandoval-Aldana |
| author_facet | Martha López-Hernández Miguel Ángel Montealegre Jenifer Criollo Henry Alexander Váquiro Angélica Sandoval-Aldana |
| author_sort | Martha López-Hernández |
| collection | DOAJ |
| description | Basil is a highly valued aromatic plant worldwide, and drying is one of the best ways to preserve its leaves. Through a theoretical approach, the microwave drying of basil leaves can be modeled, and the effective diffusivity can be determined. However, using a model that considers moisture diffusion in the presence of intensive microwave energy is crucial. This study proposed a theoretical model to simulate the microwave drying of basil leaves in a thin layer. The model assumed that the material is homogeneous and isotropic, with the effective diffusivity depending on the microwave power. The model was solved numerically and validated with experimental data. The study also examined the effect of the microwave power on the color and bioactive properties during drying. The drying time was reduced by 60%, by increasing the microwave power from 199 W to 622 W. The effective diffusivity was found to be directly proportional to the microwave power. Drying at low powers was found to cause basil pigment degradation. However, drying at a power of 622 W resulted in better preservation of the leaves without browning. Finally, microwave drying negatively affects the bioactive compounds, as the phenolic content and antioxidant capacity in all the powers evaluated were significantly lower than in fresh basil leaves. |
| format | Article |
| id | doaj-art-e219534b4cbf49c1908805a852f78500 |
| institution | OA Journals |
| issn | 2624-7402 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | MDPI AG |
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| series | AgriEngineering |
| spelling | doaj-art-e219534b4cbf49c1908805a852f785002025-08-20T01:56:02ZengMDPI AGAgriEngineering2624-74022024-07-01632417242810.3390/agriengineering6030141Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) LeavesMartha López-Hernández0Miguel Ángel Montealegre1Jenifer Criollo2Henry Alexander Váquiro3Angélica Sandoval-Aldana4Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, ColombiaDepartamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, ColombiaCorporación Colombiana de Investigación Agropecuaria—AGROSAVIA, Nataima Research Center—Km 9 Vía—Espinal-Chicoral, Tolima 733529, ColombiaDepartamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, ColombiaDepartamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, ColombiaBasil is a highly valued aromatic plant worldwide, and drying is one of the best ways to preserve its leaves. Through a theoretical approach, the microwave drying of basil leaves can be modeled, and the effective diffusivity can be determined. However, using a model that considers moisture diffusion in the presence of intensive microwave energy is crucial. This study proposed a theoretical model to simulate the microwave drying of basil leaves in a thin layer. The model assumed that the material is homogeneous and isotropic, with the effective diffusivity depending on the microwave power. The model was solved numerically and validated with experimental data. The study also examined the effect of the microwave power on the color and bioactive properties during drying. The drying time was reduced by 60%, by increasing the microwave power from 199 W to 622 W. The effective diffusivity was found to be directly proportional to the microwave power. Drying at low powers was found to cause basil pigment degradation. However, drying at a power of 622 W resulted in better preservation of the leaves without browning. Finally, microwave drying negatively affects the bioactive compounds, as the phenolic content and antioxidant capacity in all the powers evaluated were significantly lower than in fresh basil leaves.https://www.mdpi.com/2624-7402/6/3/141theoretical modelpolyphenolic compoundsantioxidant capacitythin layerbasildrying kinetics |
| spellingShingle | Martha López-Hernández Miguel Ángel Montealegre Jenifer Criollo Henry Alexander Váquiro Angélica Sandoval-Aldana Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves AgriEngineering theoretical model polyphenolic compounds antioxidant capacity thin layer basil drying kinetics |
| title | Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves |
| title_full | Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves |
| title_fullStr | Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves |
| title_full_unstemmed | Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves |
| title_short | Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves |
| title_sort | quality parameters and the modeling of the microwave drying kinetics of basil nufar i ocimum basilicum i l leaves |
| topic | theoretical model polyphenolic compounds antioxidant capacity thin layer basil drying kinetics |
| url | https://www.mdpi.com/2624-7402/6/3/141 |
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