Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves
Olive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined t...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2018-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1596 |
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| author | Ömer Faruk Gamlı Özge Süfer Tülin Eker |
| author_facet | Ömer Faruk Gamlı Özge Süfer Tülin Eker |
| author_sort | Ömer Faruk Gamlı |
| collection | DOAJ |
| description | Olive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined to find the best mathematical model. Page model was the most suitable model rather than the others. Diffusion coefficients were ranged between 2.65×10-10 to 6.87×10-10 m2/s and an increment in power level promoted moisture diffusivities. Dried olive leaves were used to get leave tea and different infusion temperatures were investigated to recover the total polyphenols (mg GAE/kg) and radical scavenging activities (%). Rising in infusion temperature, especially at 100°C enhanced the extraction levels of polyphenols from leave tea. Olive leaves dried at 167 W had higher phenolic contents (2282.9 mg GAE/kg) among all samples. |
| format | Article |
| id | doaj-art-48e54d52fbb740c8a62cae15448bf125 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2018-08-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-48e54d52fbb740c8a62cae15448bf1252025-08-20T03:36:48ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2018-08-016896397010.24925/turjaf.v6i8.963-970.1596903Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive LeavesÖmer Faruk Gamlı0Özge Süfer1Tülin Eker2Food Engineering Department, Faculty of Engineering, Osmaniye Korkut Ata University, 80000 OsmaniyeFood Engineering Department, Faculty of Engineering, Osmaniye Korkut Ata University, 80000 OsmaniyeFood Engineering Department, Faculty of Engineering, Osmaniye Korkut Ata University, 80000 OsmaniyeOlive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined to find the best mathematical model. Page model was the most suitable model rather than the others. Diffusion coefficients were ranged between 2.65×10-10 to 6.87×10-10 m2/s and an increment in power level promoted moisture diffusivities. Dried olive leaves were used to get leave tea and different infusion temperatures were investigated to recover the total polyphenols (mg GAE/kg) and radical scavenging activities (%). Rising in infusion temperature, especially at 100°C enhanced the extraction levels of polyphenols from leave tea. Olive leaves dried at 167 W had higher phenolic contents (2282.9 mg GAE/kg) among all samples.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1596Microwave dryingMathematical modelingOlive leaveTea |
| spellingShingle | Ömer Faruk Gamlı Özge Süfer Tülin Eker Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves Turkish Journal of Agriculture: Food Science and Technology Microwave drying Mathematical modeling Olive leave Tea |
| title | Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves |
| title_full | Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves |
| title_fullStr | Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves |
| title_full_unstemmed | Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves |
| title_short | Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves |
| title_sort | dehydration kinetics and infusion attributes of microwave dried olive leaves |
| topic | Microwave drying Mathematical modeling Olive leave Tea |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1596 |
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