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Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods

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Abstract

Drying is the crucial food processing for bioactive components from plant materials before strating extraction in addition to preservation of raw plant materials during storage period. Olive leaves were dried by various methods such as microwave drying (MD), oven drying (OD) and vacuum drying (VD) at several temperature values in the present study. Mathematical models allow to develop, design and control the processes. 14 emprical equations were used to estimate the drying behaviour and the time required for drying. Convenience of the models were evaluated according to the correlation coefficient (R2), varience (S2) and root mean square deviation (D RMS ). On the other hand, the effective diffusion coefficient and energy for activation were also calculated. Effects of the drying methods on the total phenolic (TPC), flavonoid (TFC) and oleuropein contents and free radical scavenging activity (FRSA) of the olive leaves were also investigated to take into considiration the quality of the dried product. MD has proved to be the fastest drying method having the highest effective diffusivity and the lowest activation energy with a more qualitive product.

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Acknowledgements

The authors wish to thank the Research Fund of Istanbul University for financial support for this research project (Project No: 23367).

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  1. Engineering Faculty, Department of Chemical Engineering, Istanbul University, 34320 Avcilar, Istanbul, Turkey

    Elaf Abdelillah Ali Elhussein & Selin Şahin

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  1. Elaf Abdelillah Ali Elhussein
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  2. Selin Şahin
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Correspondence to Selin Şahin.

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Elhussein, E.A.A., Şahin, S. Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods. Heat Mass Transfer 54, 1901–1911 (2018). https://doi.org/10.1007/s00231-018-2278-6

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  • DOI: https://doi.org/10.1007/s00231-018-2278-6

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