Skip to main content
SpringerLink
Log in

Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In this study, spearmint leaves were dried using hot-air (HA) and infrared (IR) techniques. Dried products were comprehensively analyzed for their drying time, specific energy consumption (SEC), rehydration, essential oil content and color changes. The IR drying process was carried out at radiation intensity levels of 1562, 3125 and 4688 W/m2, emitter to sample distances of 10, 15 and 20 cm and air temperatures of 30, 40 and 50 °C. For HA drying, three levels of air temperature (30, 40 and 50 °C) and air velocity (0.5, 1 and 1.5 m/s) were applied. The results indicated that drying time, SEC and color changes were lower in IR drying of spearmint than in HA drying. IR drying gave the highest essential oil content (0.95 %) and rehydration ratio (0.788 kg water/kg dry matter (DM)). Totally, it was observed that IR drying of spearmint resulted in better quality preservation and had lower energy costs in comparison to HA drying.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11

Similar content being viewed by others

References

  1. M.B. Hossain, C. Barry-Ryan, A.B. Martin-Diana, N.P. Brunton, Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chem. 123, 85–91 (2010)

    Article  CAS  Google Scholar 

  2. D. Mohapatra, S.K. Giri, S. Prasad, A. Kar, P.K. Nema, Vacuum-microwave drying characteristics of spearmint leaves. J. Food Res. Technol. 2, 87–92 (2014)

    Google Scholar 

  3. İ. Doymaz, O. İsmail, Drying characteristics of sweet cherry. Food Bioprod. Process 89, 31–38 (2011)

    Article  Google Scholar 

  4. H. Kocabiyik, D. Tezer, Drying of carrot slices using infrared radiation. Int. J. Food Sci. Technol. 44, 953–959 (2009)

    Article  CAS  Google Scholar 

  5. I. Alibas, Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Drying Technol. 24, 1425–1435 (2006)

    Article  CAS  Google Scholar 

  6. E.E. Abano, H. Ma, W. Qu, Influence of air temperature on the drying kinetics and quality of tomato slices. J. Food Process Technol. 2, 123 (2011)

    Google Scholar 

  7. S.C.R.V.L. Santos, R.P.F. Guiné, A. Barros, Effect of drying temperature on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). J. Food Meas. Charact. 8, 105–112 (2014)

    Article  Google Scholar 

  8. I. Doymaz, Drying of pomegranate seeds using infrared radiation. Food Sci Biotechnol. 21, 1269–1275 (2012)

    Article  Google Scholar 

  9. R.P. Rocha, E.C. Melo, L.L. Radünz, Influence of drying process on the quality of medicinal plants: a review. J Med Plants Res 5, 7076–7084 (2011)

    Article  Google Scholar 

  10. K. Ponkham, N. Meeso, S. Soponronnarit, S. Siriamornpun, Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food Bioprod. Process 90, 155–164 (2012)

    Article  Google Scholar 

  11. M. Zheng, Q. Xia, S. Lu, Study on drying methods and their influences on effective components of loquat flower tea. LWT. Food Sci. Technol. 63, 14–20 (2015)

    Article  CAS  Google Scholar 

  12. I. Doymaz, Experimental study and mathematical modeling of thin-layer infrared drying of watermelon seeds. J. Food Process. Preserv. 38, 1377–1384 (2014)

    Article  Google Scholar 

  13. L. Ben, Haj Said, H. Hajjaa, M. Neffati, S. Bellagha, Color, phenolic and antioxidant characteristic changes of Allium roseum leaves during drying. J. Food Qual. 36, 403–410 (2013)

    Article  Google Scholar 

  14. D. Argyropoulos, J. Müller, Changes of essential oil content and composition during convective drying of lemon balm (Melissa officinalis L.) Ind Crops. Prod 52, 118–124 (2014)

    CAS  Google Scholar 

  15. S. Nasiroglu, H. Kocabiyik, Thin-layer infrared radiation drying of red pepper slices. J. Food Process Eng. 32, 1–16 (2009)

    Article  Google Scholar 

  16. İ. Doymaz, Infrared drying of sweet potato (Ipomoea batatas L.) slices. J. Food Sci. Technol. 49, 760–766 (2012)

    Article  Google Scholar 

  17. I. Doymaz, Infrared drying kinetics and quality characteristics of carrot slices. J. Food Process. Preserv. 39, 2738–2745 (2015)

    Article  CAS  Google Scholar 

  18. AOAC, Official Methods of Analysis, 13th edn. (Association of Official Analytical Chemists, Washington, 1984)

  19. H. Kantrong, A. Tansakul, G.S. Mittal, Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. J. Food Sci. Technol. 51, 3594–3608 (2014)

    Article  Google Scholar 

  20. I. Doymaz, A.S. Kipcak, S. Piskin, Characteristics of thin-layer infrared drying of green bean. Czech. J Food Sci. 33, 83–90 (2015)

    Article  Google Scholar 

  21. R. Baini, T.A.G. Langrish, Assessment of colour development in dried bananas—measurements and implications for modelling. J. Food Eng. 93, 177–182 (2009)

    Article  Google Scholar 

  22. M. Dak, M.K. Jain, S.L. Jat, Optimization of microwave-vacuum drying of pomegranate arils. J. Food Meas. Charact. 8, 398–411 (2014)

    Article  Google Scholar 

  23. A. Motevali, S. Minaei, M.H. Khoshtaghaza, H. Amirnejat, Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36, 6433–6441 (2011)

    Article  Google Scholar 

  24. A. Piga, M. Usai, M. Marchetti, M. Foddai, A. Del Caro, H.P. Meier, V. Onorati, F. Vinci, Influence of different drying parameters on the composition of volatile compounds of thyme and rosemary cultivated in Sardinia, in Proceedings of the 3rd CIGR Section VI International Symposium on Food and Agricultural Products: Processing and Innovations, Naples, Italy, 24–26 Sept 2007, pp. 1–13

  25. A.S.M. Roknul, M. Zhang, A.S. Mujumdar, Y. Wang, A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technol. 32, 657–666 (2014)

    Article  CAS  Google Scholar 

  26. C. Nimmol, Vacuum far-infrared drying of foods and agricultural materials. J. KMUTNB 20, 37–44 (2010)

    Google Scholar 

  27. S.M. Tasirin, I. Puspasari, A.W. Lun, P.V. Chai, W.T. Lee, Drying of kaffir lime leaves in fluidized bed dryer with inert particles: kinetics and quality determination. Ind. Crops Prod. 61, 193–201 (2014)

    Article  CAS  Google Scholar 

  28. P. Raksakantong, S. Siriamornpun, J. Ratseewo, N. Meeso, Optimized drying of kaprow leaves for industrial production of holy basil spice power. Drying Technol. 29, 974–983 (2011)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Mohammad Nozad, Mehdi Khojastehpour, Mohammad Tabasizadeh, Seyed-Hassan Miraei Ashtiani & Alireza Salarikia

  2. Department of Horticulture Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Majid Azizi

Authors
  1. Mohammad Nozad
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mehdi Khojastehpour
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mohammad Tabasizadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Majid Azizi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Seyed-Hassan Miraei Ashtiani
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Alireza Salarikia
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mehdi Khojastehpour.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nozad, M., Khojastehpour, M., Tabasizadeh, M. et al. Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves. Food Measure 10, 466–473 (2016). https://doi.org/10.1007/s11694-016-9325-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-016-9325-0

Keywords

Search

Navigation