Optimization of the artificial drying of thyme.
2020
Alkhanashvili N.
Thyme (Thymus serpulum L) holds the leading position among mono spices as a spice and a product of functional diet. It is mainly used in the food industry in dry condition, when its moisture content does not exceed 10-14%. During harvesting, the thyme's moisture content is as high as 70-75%; therefore, for the purpose to preserve and retain its initial flavor, the freshly harvested thyme should be quickly dried to 8-12% moisture. A convectional drying method was selected for the artificial drying of thyme on five conveyor dryers of uninterrupted operation (CKO-90, Г4-КСК-90, СПК-4Г-15, СПК-4Г-30, СПК-4Г-45, СПК-4Г-90) used in food industry. optimum thyme drying conditions were established on the Г4-КСК-90 conveyor dryer.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information