The influence of microwave-drying method of scent leaves was experimentally
investigated over microwave power outputs (90 - 900 W). Scent leaves were dried in thin-layer
using microwave oven. Consequently, the drying process time decreased with increased microwave
power from 22 to 4.5 minutes to effectively dry the samples. The Midilli et al. model among the
models used gave the best description of the drying process for all the microwave power output
conditions using nonlinear regression fitting method. The effective moisture diffusivity coefficients
varied from 2.73 × 10-10 to 1.82 × 10-9 m2/s across the microwave output power. The obtained
Arrhenius-type calculated pre-exponential factor and activation energy values of scent leaves were
1.0577 × 10–9 m2/s and 31.801 W/g, respectively. The microwave drying study of scent leaf is
relevant to good health and life in the developing world, where many cannot access balanced diet
meals. This study practically provides knowledge base for researchers, entrepreneurs food
industries and policy makers with the possibilities of accessing fast, hygienic, easy-to-transport
and packaged, energy-saving and safe approach to the produce’s processing and preservation, thus
providing supplements and by-products of the leaves for people’s diet and wellbeing, thereby ensuring
contribution toward food security.
Keywords: Thin-layer, scent leaf, microwave-drying, modeling, activation energy, moisture diffusivity.
PAPER TITLE :MICROWAVE-DRYING OF SCENT LEAF (OCIMUM GRATISSIMUM)
JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 8 NUMBER 2 2017
Paper Details
- Author(s) : OLADELE, S.O. and JIMOH, K.A
- Abstract:
