The Effect of Drying Methods on Color and Chlorophyll Content of Parsley Leaves
Parsley leaves (Petroselinum crispum L.) weighing 100 ± 0.09 g were dehydrated from moisture content of 82.24 ± 0.07% to 10.01 ± 0.02 % (wet basis) using the microwave (MD), convective (CD), solar oven (SOD), sun (SD) and natural (ND) drying. Drying in MD, CD, SOD, SD, and ND was completed at 18±1.1...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2548 |
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