Journal
JOURNAL OF FOOD ENGINEERING
Volume 103, Issue 2, Pages 219-227Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.10.018
Keywords
Essential oil; Dried herbs; Drying kinetics; alpha Pinene; Rosmarinus officinalis L; Vacuum-microwave drying
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Funding
- Polish Ministry of Science and Higher Education [N312 031 32/2036, N310 146835]
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The influence of the vacuum level and the microwave power on aroma compounds and sensory quality of Rosmarinus officinalis dehydrated by vacuum-microwave (VM) method was evaluated VM drying kinetics consisted of two periods linear until a critical point and exponential beyond that point The time needed to dry rosemary was shorter for high values of microwave power and vacuum intensity Volatile compounds of rosemary samples were extracted by steam hydrodistillation and analyzed by GC-MS Thirty-one compounds were identified with alpha-pinene verbenone and 1 8-cineole being the major components monoterpenoids were the predominant chemical family The total quantity of volatiles of fresh rosemary (27 2 g kg(-1)) decreased during drying independently of treatments to a mean of 148 g kg(-1) Soft conditions of VM drying (low vacuum level and microwave power) are recommended to get the highest concentrations of volatiles and the best sensory quality (e g 72-74 kPa and 360 W) (C) 2010 Elsevier Ltd All rights reserved
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