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Article

Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties

1
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
2
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
3
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
4
Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Received: 29 March 2020 / Revised: 22 April 2020 / Accepted: 23 April 2020 / Published: 26 April 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C. View Full-Text
Keywords: Moldavian dragonhead; drying; flavonoids content; antioxidant capacity; essential oils; color changes Moldavian dragonhead; drying; flavonoids content; antioxidant capacity; essential oils; color changes
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MDPI and ACS Style

Rudy, S.; Dziki, D.; Biernacka, B.; Krzykowski, A.; Rudy, M.; Gawlik-Dziki, U.; Kachel, M. Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. Processes 2020, 8, 509. https://0-doi-org.brum.beds.ac.uk/10.3390/pr8050509

AMA Style

Rudy S, Dziki D, Biernacka B, Krzykowski A, Rudy M, Gawlik-Dziki U, Kachel M. Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. Processes. 2020; 8(5):509. https://0-doi-org.brum.beds.ac.uk/10.3390/pr8050509

Chicago/Turabian Style

Rudy, Stanisław, Dariusz Dziki, Beata Biernacka, Andrzej Krzykowski, Mariusz Rudy, Urszula Gawlik-Dziki, and Magdalena Kachel. 2020. "Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties" Processes 8, no. 5: 509. https://0-doi-org.brum.beds.ac.uk/10.3390/pr8050509

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