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Drying of Salvia officinalis L. by hot air and microwaves: dynamic desorption isotherms, drying kinetics and biochemical quality

Heat and Mass Transfer volume 55, pages 1143–1153 (2019)Cite this article

Abstract

Salvia officinalis is an important source of antioxidants. However, few studies have carried out its postharvest treatments. Drying and antioxidants extraction form Salvia officinalis were carried out and dynamic vapor sorption technique was applied for the first time for desorption isotherms determination. Two drying processes were investigated and compared. Hot air convective drying at four temperatures (50, 60, 70 and 80 °C) and three air velocities (0.5, 1 and 1.42 m/s) and microwave drying at four output powers (18, 368, 518 and 618 W) were used for S. officinalis drying and also for analysis of their impact on polyphenols, flavonoids and antioxidant capacity. Drying kinetics were established and modeled by Page equation. Better kinetics and superior product quality were obtained by microwaves compared to hot air convective drying. Effective diffusivities were calculated and were different depending on the process. They ranged between 1.7.10−10 and 8.37.10−10 m2/s for microwaves and from 2915.10−12 and 2964.10−11 m2/s for hot air. Energy activation was 1054.85 J/mol for hot air and 4.85 W/g for microwave.

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Abbreviations

A:

Isotherm model parameter

a:

Kinetic model parameter

AC:

Antioxidant capacity

aw :

Water activity (-)

B:

Isotherm model parameter

b:

Kinetic model parameter

C:

Isotherm model parameter

D0 :

Arrhenius factor

De :

Effective diffusivity (m2/s)

DR:

Drying rate (s-1)

Ea :

Activation energy (J/mol or W/g)

K:

Isotherm model parameter

k:

Kinetic model parameter

K1 :

Isotherm model parameter

k1 :

Kinetic model parameter

K2 :

Isotherm model parameter

k2 :

Kinetic model parameter

L:

Half thickness of the leaves (m)

m:

Mass (kg)

MR:

Dimensionless moisture content ratio

N:

Number of observations

n:

Kinetic model parameter

n1 :

Isotherm model parameter

n2 :

Isotherm model parameter

P:

Output power (W)

R:

Universal gas constant (8.314 J/mol K)

RH:

Relative humidity (%)

R2 :

Correlation Coefficient

SSE:

Sum of squares due to error

SSR:

Sum of squares due to regression

SST:

Total sum of squares

T:

Temperature (K or °C)

t:

Time (s)

TFC:

Total flavonoids content

TPC:

Total polyphenols content

v:

Air velocity (m/s)

X:

Moisture content (kg water/kg dm)

Xm :

Isotherm model parameter

y i :

Response value

\( {\widehat{y}}_i \) :

Predicted response value

\( {\overline{y}}_i \) :

Mean response value

0:

Initial

dm:

Dry matter

eq:

Equilibrium

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Acknowledgements

The authors acknowledge the financial support provided by the Tunisian Minister for Higher Education.

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Authors and Affiliations

  1. Laboratoire de Recherche Energie, Eau, Environnement et Procédés (LEEEP), Université de Gabes, Av. Omar Ibn-Elkhattab, 6029, Gabes, Tunisie

    Monia Jebri, Aya Maaloul & Mehrez Romdhane

  2. Automation and Process Engineering Laboratory, University Claude Bernard Lyon 1, LAGEP, 43 Bd 11 Novembre 1918, Bât 308, G 69622, Villeurbanne Cédex, France

    Hélène Desmorieux

  3. Laboratoire de Biotechnologie Appliquée à l’Amélioration des Cultures, Faculté des Sciences de Gabes, Cité Erriadh Zrig, Gabes, Tunisie

    Aya Maaloul

  4. Regional Station of Gabes– LGVRF, National Institute of Research in Rural Engineering, Waters and Forests (INRGREF), University of Carthage, Tunis, Tunisia

    Ezzeddine Saadaoui

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  1. Monia Jebri
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  2. Hélène Desmorieux
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Correspondence to Monia Jebri.

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Jebri, M., Desmorieux, H., Maaloul, A. et al. Drying of Salvia officinalis L. by hot air and microwaves: dynamic desorption isotherms, drying kinetics and biochemical quality. Heat Mass Transfer 55, 1143–1153 (2019). https://doi.org/10.1007/s00231-018-2498-9

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