Production of an herbal green tea from ambang (Xymalos monospora) leaves: Influence of drying method and temperature on the drying kinetics and tea quality

Eneighe, Silvia A.; Dzelagha, Frederick Banboye; Bup, Divine Nde

doi:10.1007/s13197-020-04371-z

Cited by 5 publications

(2 citation statements)

References 15 publications

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“…Similarly, Silva et al [19] and Da Silva et al [22] dried Genipa americana leaves at 35-65 • C and boldo leaves at 20-60 • C, respectively, reporting that the model with the best fit was the modified Henderson and Pabis model. A similar behavior was reported by Eneighe et al [25] on Xymalos monospora leaves at 50-70 • C, indicating that their data fit the Page and modified Page model. The fit to the best model of the drying data observed in medicinal plants is related to the rapid loss of water in the initial stages of the process in this type of leaves, which generates a more pronounced drying curve and is better characterized by the mathematical model logarithmic.…”

Section: Mathematical Modeling Of Drying Kineticssupporting

confidence: 88%

Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy

Silva-Paz,

Mateo-Mendoza,

Eccoña-Sota

2023

ChemEngineering

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In Peru, there are more than four thousand plants with medicinal properties, including muña, which helps digestion and improves health. The way to preserve these plants is drying up. The objective of this research was to investigate the coefficient of diffusion, enthalpy, and Gibbs free energy in the drying kinetics of muña leaves. Different pretreatments were carried out on the samples (without pretreatment, as well as treated by immersion in 1% ascorbic acid and bleaching at 60 °C for 30 s), and they were dehydrated at three temperatures (40, 50, and 60 °C). The drying kinetics were modeled using eight mathematical models to represent the drying curve. The water content was reduced by the drying process. The logarithmic model was selected, as it showed the best fit to represent the drying kinetics of the muña. Activation energy values were similar between treatments (p > 0.05). The increase in temperature decreases the enthalpy and entropy and increases the Gibbs free energy with the effective diffusion coefficient. The drying kinetics allows one to determine the drying time for the storage of the product and the thermodynamic properties for the design of the equipment.

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Section: Mathematical Modeling Of Drying Kineticssupporting

confidence: 88%

Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy

Silva-Paz,

Mateo-Mendoza,

Eccoña-Sota

2023

ChemEngineering

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“…De igual forma, Silva et al (2015) y Da secaron hojas de Genipa americana a 35-65 °C y hojas de boldo a 20-60 °C, respectivamente, y reportaron que el modelo de mayor ajuste fue el de Henderson y Pabis modificado. Del mismo modo, Eneighe et al (2020) en hojas de Xymalos monospora a 50-70 °C reportaron que sus datos se ajustaron al modelo de Page y Page Modificado. El ajuste al mejor modelo de los datos de secado observados en plantas medicinales está relacionado con la rápida pérdida de agua en las etapas iniciales del proceso en este tipo de hojas, la cual genera una curva de secado más pronunciada y mejor caracterizada por el modelo matemático logarítmico.…”

Section: Modelado Matemático De La Cinética De Secadounclassified

Secado de hojas de muña (minthostachys mollis): Modelado, cinética y propiedades termodinámicas

Paz¹,

Mendoza

Sota

et al. 2022

Enfoque UTE

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La hoja de muña se utiliza como infusión, posee propiedades farmacológicas y se usa para aliviar los síntomas digestivos y respiratorios. Por lo que, el secado es importante para la conservación y almacenamiento hasta su uso o procesamiento. El objetivo de esta investigación fue evaluar la influencia de la temperatura de secado sobre la cinética, coeficiente de difusión y las propiedades termodinámicas. Se trabajó con hojas de muña sometidos a diferentes pretratamientos (blanqueado a 1% de ácido ascórbico, inmersión en agua a 60 °C y sin pre tratamiento) secados a tres temperaturas (40, 50 y 60 °C). Se determinó el coeficiente de difusión efectiva, energía de activación y se describió el proceso de secado mediante ocho modelos matemáticos para representar la curva de secado. El modelo Logarítmico fue seleccionado como el de mayor ajuste para representar la cinética de secado de la muña. Los valores de energía de activación fueron similares entre los tratamientos. El aumento de la temperatura promueve: disminución de la entalpía y la entropía; aumento de la energía libre de Gibbs y coeficiente de difusión efectivo. Por lo tanto, es fundamental reducir el contenido de agua mediante el secado para mantener la calidad de las hojas de muña.

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Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves

Rastogi,

Murthy

2024

Food Biophysics

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Production of an herbal green tea from ambang (Xymalos monospora) leaves: Influence of drying method and temperature on the drying kinetics and tea quality

Cited by 5 publications

References 15 publications

Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy

Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy

Secado de hojas de muña (minthostachys mollis): Modelado, cinética y propiedades termodinámicas

Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves

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