Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Universidad Nacional de Colombia
2024
|
| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=179978626010 https://www.redalyc.org/journal/1799/179978626010/ https://www.redalyc.org/journal/1799/179978626010/html/ https://www.redalyc.org/journal/1799/179978626010/179978626010.epub https://www.redalyc.org/journal/1799/179978626010/movil |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Inhaltsangabe:
- Effect of drying parameters on the physicochemical, microbiological, and sensory properties of lemon balm (Melissa officinalis L.) Lenin Trujillo-Echeverria Henry Gabriel Pinanjota Guaytarilla Marco Vinicio Lara Fiallos Agrociencias Melissa Drying kinetics Overall quality Sensory analysis Forced air drying Lemon balm (Melissa officinalis L.) has been recognized for multiple health benefits due to bioactive compounds. Dehydration is usually the most widely used method to preserve and concentrate these elements. However, it can also affect and totally or partially degrade the quality of the product under incorrect processing conditions. This research aimed to evaluate the effect of drying parameters on Melissa's physicochemical, microbiological, and sensory properties. In total, four treatments were analyzed according to the experimental design (T1: 25 °C and 1.5 m s-1, T2: 25 °C and 3.0 m s-1, T3: 45 °C and 1.5 m s-1, and T4: 45 °C and 3.0 m s-1). Drying kinetics were determined using a vertical airflow dryer and a continuous weighing system. The results were compared with fresh leaves. The findings obtained show that increasing temperature and varying drying speed reduces moisture content and aw but increases enzymatic activity and essential oil content. In the drying process, temperature has a greater effect in the initial stages of the process, while drying speed on the internal structure of the raw material. By optimizing the drying conditions, it is possible to reduce the drying time by 44%. Page's model showed excellent ability to predict drying kinetics under various drying conditions (RMSE <0.04 and R2 >0.98). In terms of color, lightness decreased because of temperature, while a* and b* values were affected by non-enzymatic browning. Treatment T4 was the product with the highest acceptability. The findings obtained provide a theoretical basis to optimize the lemon balm drying process. Drying Melissa at 45 °C and 3.0 m s-1 can improve the quality and composition of the final product. 2024 artículo científico 0304-2847 https://www.redalyc.org/articulo.oa?id=179978626010 https://www.redalyc.org/journal/1799/179978626010/ https://www.redalyc.org/journal/1799/179978626010/html/ https://www.redalyc.org/journal/1799/179978626010/179978626010.epub https://www.redalyc.org/journal/1799/179978626010/movil 10.15446/rfnam.v77n2.108992 en http://www.redalyc.org/revista.oa?id=1799 Revista Facultad Nacional de Agronomía - Medellín application/pdf Universidad Nacional de Colombia Revista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.77