[Quality of balm (Melissa officinalis L. dried by different methods]
2002
Dambrauskiene, E. | Viskelis, P. (Lithuanian Inst. of Horticulture, Babtai (Lithunia))
In order to optimize the drying process of balm the effect of various drying methods on quality of raw material was studied. The grass was dried naturally, in a convectional oven, actively ventilated and in a microwave oven employing high frequency (HF) microwaves. It was established that balm dried by different methods reached desirable dryness. Water activity in it was 0.365-0.408, and moisture content - 14-15. Balm dried by active ventilation held the highest content of essential oils. Balm dried by HF microwaves loses flavour, color, essential oils and half of chlorophylls content
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