2023
DOI: 10.18016/ksutarimdoga.vi.1144982
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Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves

Abstract: Coriander leaves weighing 25 ± 0.02 g were dried until from the initial moisture content of %87.56 ± 0.04 to the final ones of %10.57 ± 0.07 using natural drying at shade, convective drying at 50°C and 1 m s-1 air velocity, and microwave drying at 200 and 400 W in 4680, 630, 85, and 16.50 minutes, respectively. Whereas energy consumption was not recorded in natural drying, without taking into account the energy consumption of air-conditioning devices used to fix the temperature at 25 ±1°C and relative humidity… Show more

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Cited by 5 publications
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