Results of preliminary investigation of peppermint drying in batch dryers
Martinov, M.,Fakultet tehnickih nauka, Novi Sad (Serbia) | Veselinov, B.,Fakultet tehnickih nauka, Novi Sad (Serbia) | Adamovic, D.,Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Matavulj, M.,Prirodno-matematicki fakultet, Novi Sad (Serbia)
This paper presents the first results of investigation of drying characteristics in batch dryers expressed by: energy input, essential oil losses and microbial count changes. The second cut of peppermint (Mentha x piperita L.), variety Danica, 2005, was used. Results showed that the essential oil losses are acceptable for the starting drying temperature 50 deg C. Microbial count has grown up in upper layer during drying process, while the temperature was under 45 deg C for a long period. But at last drying phase this layer was also heated, and final microbial count were almost the same for upper and lower layers. The energy input was higher for starting height of material layer 40 cm.
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