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Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves

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Abstract

Mint leaves were dried by three different types of dryers, namely; tray, freeze and distributed (indirect)-type solar dryer. Sorption isotherms of fresh, solar, tray and freeze dried mint were determined at temperatures of 15 °C, 25 °C and 35 °C over a range of relative humidities (10–90%). The effect of drying method on the water sorption isotherms of dried mint samples was evaluated. Experimental data were used to determine the best models for predicting the moisture sorption content of mint. Among nine sorption models tested, Peleg, GAB, Lewicki and modified Mizrahi equations gave the best fit to experimental data. The sorption data were analyzed for determination of monolayer moisture content, density of sorbed water, number of adsorbed monolayers, percent bound water, and surface area of adsorbance. The experimental data were also used to determine some thermodynamic properties of mint.

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Acknowledgements

This work was supported by The Research Fund of Gaziantep University.

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Authors and Affiliations

  1. Faculty of Engineering, Department of Food Engineering, University of Gaziantep, 27310, Gaziantep, Turkey

    Ali Coşkun Dalgıç, Hatice Pekmez & Kadir Bülent Belibağlı

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  1. Ali Coşkun Dalgıç
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  2. Hatice Pekmez
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  3. Kadir Bülent Belibağlı
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Correspondence to Ali Coşkun Dalgıç.

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Dalgıç, A.C., Pekmez, H. & Belibağlı, K.B. Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves. J Food Sci Technol 49, 439–449 (2012). https://doi.org/10.1007/s13197-011-0302-7

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  • DOI: https://doi.org/10.1007/s13197-011-0302-7

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