Skip to main content
SpringerLink
Log in

Novel Drying Techniques for Spices and Herbs: a Review

  • Review Article
  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Spices and herbs are important parts of human daily food consumption and play an essential role in seasoning and/or preserving food, curing illness, and enhancing cosmetics. Proper processing is necessary because the fresh produce has high moisture content and often high load of microorganisms. Dehydration is the most common method used to lower moisture content and hence the water activity to a safe limit which prolongs shelf life. However, consumers’ demand on processed products with most of the original characteristics of the fresh plants has increased. Consequently, drying must be executed carefully in the interest of retaining the taste, aroma, color, appearance, as well as nutritional value of the plants to maximum possible extent. In addition to quality considerations, drying efficiency is another key aspect for evaluating drying performance. This article reviews recent developments in the production of high dried spices and herbs. It attempts to detail the relative merits of selected recently developed drying techniques with focus on solar-assisted and microwave-assisted hybrid drying techniques which offer high-quality drying with excellent efficiency. Outlook for future research trends and challenges for dehydration of spices and herbs is also discussed.

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

Similar content being viewed by others

References

  1. Srinivasan K (2005) Spices as influencers of body metabolism: an overview of three decades of research. Food Res Int 38(1):77–86

    Article  CAS  Google Scholar 

  2. Parveen S, Das S, Begum A, Sultana N, Hoque M, Ahmad I (2014) Microbiological quality assessment of three selected spices in Bangladesh. Int Food Res J 21(4):1327–1330

    Google Scholar 

  3. Kivilompolo M, Hyötyläinen T (2007) Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs: characterisation and quantification of antioxidant phenolic acids. J Chromatogr A 1145(1–2):155–164

    Article  CAS  Google Scholar 

  4. Iriti M, Vitalini S, Fico G, Faoro F (2010) Neuroprotective herbs and foods from different traditional medicines and diets. Molecules 15(5):3517–3555

    Article  CAS  Google Scholar 

  5. Chanchal D, Swarnlata S (2008) Novel approaches in herbal cosmetics. J Cosmet Dermatol 7(2):89–95

    Article  Google Scholar 

  6. Kaefer CM, Milner JA (2008) The role of herbs and spices in cancer prevention. J Nutr Biochem 19(6):347–361

    Article  CAS  Google Scholar 

  7. Muller J, Reisinger G, Muhlbauer W (1989) Drying of medicinal and aromatic plants in a greenhouse solar dryer. Landtechnik 2:58–65

    Google Scholar 

  8. Xie L, Mujumdar AS, Xiao HW, Gao ZJ (2015) Recent technologies and trends in medicinal herb drying. http://www.Academia.Edu/download/41682412/Chapter_4 _Recent_technologies_andtrends_in_medicinal_herb_drying-revised_5_December_2015.Pdf

  9. Parto N (2015) Case study: pathogens and spices. Queen’s Printer for Ontario, Toronto

    Google Scholar 

  10. Hamrouni-Sellami I, Rahali FZ, Rebey IB, Bourgou S, Limam F, Marzouk B (2013) Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food Bioprocess Technol 6(3):806–817

    Article  CAS  Google Scholar 

  11. Hamrouni-Sellami I, Wannes WA, Bettaieb I, Berrima S, Chahed T, Marzouk B, Limam F (2011) Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chem 126(2):691–769

    Article  Google Scholar 

  12. Doymaz I (2005) Drying characteristics and kinetics of okra. J Food Eng 69(3):275–279

    Article  Google Scholar 

  13. Wang Y, Zhang M, Mujumdar AS, Mothibe KJ (2013) Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce slices—effect on product quality. Food Bioprocess Technol 6(12):3530–3543

    Article  CAS  Google Scholar 

  14. Nathakaranakule A, Jaiboon P, Soponronnarit S (2010) Far-infrared radiation assisted drying of longan fruit. J Food Eng 100(4):662–668

    Article  CAS  Google Scholar 

  15. Balasubramanian S, Roselin P, Singh KK, Zachariah J, Saxena SN (2016) Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric. Crit Rev Food Sci 56(10):1585–1607

    Article  CAS  Google Scholar 

  16. Sa-adchom P, Swasdisevi T, Nathakaranakule A, Soponronnarit S (2011) Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution. J Food Eng 104(1):105–113

    Article  Google Scholar 

  17. Crivelli G, Nani RC, Di Cesare LF (2002) Influence of processing on the quality of dried herbs. Atti VI Giornate Scientifiche SOI 2:463–464

    Google Scholar 

  18. Mujumdar AS (2007) Handbook of industrial drying. Taylor & Francis, Philadelphia

    Google Scholar 

  19. Mujumdar AS, Huang LX (2007) Global R&D needs in drying. Dry Technol 25(4):647–658

    Article  Google Scholar 

  20. Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K (2016) Modeling the thin-layer drying of fruits and vegetables: a review. Compr Rev Food Sci 15(3):599–618

    Article  Google Scholar 

  21. Raghavan GSV, Rennie TJ, Sunjka PS, Orsat V, Phaphuangwittayakul W, Terdtoon P (2005) Overview of new techniques for drying biological materials with emphasis on energy aspects. Braz J Chem Eng 22(2):195–201

    Article  CAS  Google Scholar 

  22. Zhang M, Jiang H (2014) Recent food drying R&D at Jiangnan University: an overview. Dry Technol 32(15):1743–1750

    Article  Google Scholar 

  23. Satimehin AA (2014) A mathematical model for deep bed drying of gelatinized white yam (Dioscorea rotundata, Poir). Int J Energy Eng 4(2A):33–39

    Google Scholar 

  24. Onwude DI, Hashim N, Chen G (2016) Recent advances of novel thermal combined hot air drying of agricultural crops. Trends Food Sci Technol 57(part A):132–145

    Article  CAS  Google Scholar 

  25. Klemeš J, Smith R, Kim JK (2008) Handbook of water and energy management in food processing. Woodhead Publishing, Cambridge

    Book  Google Scholar 

  26. Karim MA, Hawlader MNA (2005) Drying characteristics of banana: theoretical modelling and experimental validation. J Food Eng 70(1):35–45

    Article  Google Scholar 

  27. Özcan M, Arslan D, Ünver A (2005) Effect of drying methods on the mineral content of basil (Ocimum basilicum L.) J Food Eng 69(3):375–379

    Article  Google Scholar 

  28. Demiray E, Tulek Y (2014) Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat Mass Transf 50(6):779–786

    Article  CAS  Google Scholar 

  29. Gümüşay ÖA, Borazan AA, Ercal N, Demirkol O (2015) Drying effects on the antioxidant properties of tomatoes and ginger. Food Chem 173:156–162

    Article  Google Scholar 

  30. Arslan D, Özcan MM, Mengeş HO (2010) Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha × piperita L.). Energ Convers Manag 51(12):2769–2775

    Article  CAS  Google Scholar 

  31. Moses JA, Norton T, Alagusundaram K, Tiwari BK (2014) Novel drying techniques for the food industry. Food Eng Rev 6(3):43–55

    Article  Google Scholar 

  32. Karam MC, Petit J, Zimmer D, Baudelaire Djantou E, Scher J (2016) Effects of drying and grinding in production of fruit and vegetable powders: a review. J Food Eng 188:32–49

    Article  Google Scholar 

  33. Mohamed HAR, Sallam YI, El-Leithy AS, Aly SE (2012) Lemongrass (Cymbopogon citratus) essential oil as affected by drying methods. Ann Agric Sci 57(2):113–116

    Google Scholar 

  34. Buchaillot A, Caffin N, Bhandari B (2009) Drying of lemon myrtle (Backhousia citriodora) leaves: retention of volatiles and color. Dry Technol 27(3):445–450

    Article  CAS  Google Scholar 

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

    Article  CAS  Google Scholar 

  36. Raso J, Barbosa-Cánovas GV (2003) Nonthermal preservation of foods using combined processing techniques. Crit Rev Food Sci 43(3):265–285

    Article  Google Scholar 

  37. Huang L, Zhang M, Wang L, Mujumdar AS, Sun D (2012) Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT Food Sci Technol 47(1):183–188

    Article  CAS  Google Scholar 

  38. Kaveh M, Chayjan AR, Esna-Ashari M (2015) Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res Agric Eng 61(4):150–161

    Article  Google Scholar 

  39. Yaldız O, Ertekin C (2001) Thin layer solar drying of some different vegetables. Dry Technol 19(3):583–596

    Article  Google Scholar 

  40. Janjai S, Srisittipokakun N, Bala BK (2008) Experimental and modelling performances of a roof-integrated solar drying system for drying herbs and spices. Energy 33(1):91–103

    Article  CAS  Google Scholar 

  41. Orphanides A, Goulas V, Gekas V (2016) Drying technologies: vehicle to high-quality herbs. Food Eng Rev 8(2):164–180

    Article  Google Scholar 

  42. Mustayen AGMB, Mekhilef S, Saidur R (2014) Performance study of different solar dryers: a review. Renew Sust Energ Rev 34:463–470

    Article  Google Scholar 

  43. Deshmukh W, Varma MN, Chang KY, Wasewarm KL (2014) Investigation of solar drying of ginger (zingiberofficinale): emprical modelling, drying characteristics, and quality study. Chin J Eng. doi:10.1155/2014/305823

  44. Rabha DK, Muthukumar P, Somayaji C (2017) Energy and exergy analyses of the solar drying processes of ghost chilli pepper and ginger. Renew Energy 105:764–773

    Article  Google Scholar 

  45. Yahya M, Fudholi A, Sopian K (2017) Energy and exergy analyses of solar-assisted fluidized bed drying integrated with biomass furnace. Renew Energy 105:22–29

    Article  Google Scholar 

  46. Belessiotis V, Delyannis E (2011) Solar drying. Sol Energy 85(8):1665–1691

    Article  Google Scholar 

  47. Rabha DK, Muthukumar P, Somayaji C (2017b) Experimental investigation of thin layer drying kinetics of ghost chilli pepper (Capsicum chinense Jacq.) dried in a forced convection solar tunnel dryer. Renew Energy 105:583–589

    Article  Google Scholar 

  48. El-Sebaii AA, Shalaby SM (2013) Experimental investigation of an indirect-mode forced convection solar dryer for drying thymus and mint. Energy Convers Manag 74:109–116

    Article  Google Scholar 

  49. Morad MM, El-Shazly MA, Wasfy KI, El-Maghawry HAM (2017) Thermal analysis and performance evaluation of a solar tunnel greenhouse dryer for drying peppermint plant. Renew Energy 101:992–1004

    Article  Google Scholar 

  50. Tham TC, Ng MX, Gan SH, Chua LS, Aziz R, Chuah LA, Hii CL, Ong SP, Chin NL, Law CL (2017) Effect of ambient conditions on drying of herbs in solar greenhouse dryer with integrated heat pump. Dry Technol. doi:10.1080/07373937.2016.1271984

  51. Rodríguez EC, Fiueroa IP, Mercado CAR (2013) Feasibility analysis of drying process habanero chili using a hybrid-solar-fluidized bed dryer in Yucatan Mexico. J Energy Power Eng 7:1898–1908

    Google Scholar 

  52. Ceylan İ, Gürel AE (2016) Solar-assisted fluidized bed dryer integrated with a heat pump for mint leaves. Appl Therm Eng 106:899–905

    Article  Google Scholar 

  53. Şevik S (2014) Experimental investigation of a new design solar-heat pump dryer under the different climatic conditions and drying behavior of selected products. Sol Energy 105:190–205

    Article  Google Scholar 

  54. Kareem MW, Habib K, Ruslan MH, Saha BB (2017) Thermal performance study of a multi-pass solar air heating collector system for drying of roselle (Hibiscus sabdariffa). Renew Energy. doi:10.1016/j.renene.2016.12.099

  55. Mghazli S, Ouhammou M, Hidar N, Lahnine L, Idlimam A, Mahrouz M (2017) Drying characteristics and kinetics solar drying of Moroccan rosemary leaves. Renew Energy 108:303–310

    Article  CAS  Google Scholar 

  56. Mortezapour H, Ghobadian B, Minaei S, Khoshtaghaza MH (2012) Saffron drying with a heat pump-assisted hybrid photovoltaic–thermal solar dryer. Dry Technol 30(6):560–566

    Article  CAS  Google Scholar 

  57. Gan SH, Chua LS, Aziz R, Baba MR, Abdullah LC, Ong SP, Law CL (2017) Drying characteristics of Orthosiphon stamineus Benth by solar assisted heat pump drying. Dry Technol. doi:10.1080/07373937.2016.1275673

  58. Pozar DM (2005) Microwave engineering. Wiley, Hoboken

    Google Scholar 

  59. Sorrentino R, Bianchi G (2010) Microwave and RF engineering. Wiley, New York

    Book  Google Scholar 

  60. Vadivambal R, Jayas DS (2010) Non-uniform temperature distribution during microwave heating of food materials–a review. Food Bioprocess Technol 3(2):161–171

    Article  Google Scholar 

  61. Wray D, Ramaswamy HS (2015) Novel concepts in microwave drying of foods. Dry Technol 33(7):769–783

    Article  Google Scholar 

  62. Wang J, Xi YS, Yu Y (2004) Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. Eur Food Res Technol 219(5):500–506

    Article  CAS  Google Scholar 

  63. Li Z, Wang N, Raghavan GSV, Cheng W (2006) A microcontroller-based, feedback power control system for microwave drying processes. Appl Eng Agric 22(2):309–314

    Article  Google Scholar 

  64. Rattanadecho P, Makul N (2016) Microwave-assisted drying: a review of the state-of-the-art. Dry Technol 34(1):1–38

    Article  Google Scholar 

  65. Zhang M, Tang J, Mujumdar AS, Wang S (2006) Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 17(10):524–534

    Article  CAS  Google Scholar 

  66. Szadzińska J, Łechtańska J, Kowalski SJ, Stasiak M (2017) The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrason Sonochem 34:531–539

    Article  Google Scholar 

  67. Łechtańska JM, Szadzińska J, Kowalski SJ (2015) Microwave- and infrared-assisted convective drying of green pepper: quality and energy considerations. Chem Eng Process Process Intensif 98:155–164

    Article  Google Scholar 

  68. An K, Zhao D, Wang Z, Wu J, Xu Y, Xiao G (2016) Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chem 197(part B):1292–1300

    Article  CAS  Google Scholar 

  69. Lv WQ, Li S, Han Q, Zhao Y, Wu H (2016) Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer. Dry Technol 34(14):1690–1699

    Article  CAS  Google Scholar 

  70. Meetha JN, Muhammadali P, Joy MI, Mahendran R, Santhakumaran A (2016) Pulsed microwave assisted hot air drying of nutmeg mace for better colour retention. J Spices and Aromat Crops 25(1):84–87

    Google Scholar 

  71. Cui ZW, Xu SY, Sun DW (2004) Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Dry Technol 22(3):563–575

    Article  Google Scholar 

  72. Giri SK, Prasad S (2007) Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng 78(2):512–521

    Article  Google Scholar 

  73. Calín-Sánchez Á, Szumny A, Figiel A, Jałoszyński K, Adamski M, Carbonell-Barrachina ÁA (2011) Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying. J Food Eng 103(2):219–227

    Article  Google Scholar 

  74. Calín-Sánchez Á, Figiel A, Lech K, Szumny A, Martínez-Tomé J, Carbonell-Barrachina ÁA (2015) Dying methods affect the aroma of Origanum majorana L. analyzed by GC-MS and descriptive sensory analysis. Ind Crop Prod 74(15):218–227

    Article  Google Scholar 

  75. Calín-Sánchez Á, Lech K, Szumny A, Figiel A, Carbonell-Barrachina ÁA (2012) Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Res Int 48(1):217–225

    Article  Google Scholar 

  76. Mihindukulasuriya SDF, Jayasuriya HPW (2015) Drying of chilli in a combined infrared and hot air rotary dryer. J Food Sci Technol 52(8):4895–4904

    Article  CAS  Google Scholar 

  77. Naidu MM, Vedhashree M, Satapathy P, Khanum H, Ramsamy R, Hebbar HU (2015) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chem 192:849–856

    Article  Google Scholar 

  78. Antal T, Figiel A, Kerekes B, Sikolya L (2011) Effect of drying methods on the quality of the essential oil of spearmint leaves (Mentha spicata L.) Dry Technol 29(15):1836–1844

    Article  CAS  Google Scholar 

  79. Martynenko A, Kudra T (2015) Non-isothermal drying of medicinal plants. Dry Technol 33(13):1550–1559

    Article  Google Scholar 

  80. Pereira RN, Vicente AA (2010) Environmental impact of novel thermal and non-thermal technologies in food processing. Food Res Int 43(7):1936–1943

    Article  Google Scholar 

  81. Rodríguez J, Mulet A, Bon J (2014) Influence of high-intensity ultrasound on drying kinetics in fixed beds of high porosity. J Food Eng 127:93–102

    Article  Google Scholar 

  82. Bušić A, Vojvodić A, Komes D, Akkermans C, Belščak-Cvitanović A, Stolk M, Hofland G (2014) Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.)— the effect on bioactive and sensory properties. Food Res Int 64:34–42

    Article  Google Scholar 

  83. Mard ND, Boudhrioua N, Kechaou N, Courtois F, Bonazzi C (2012) Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod Process 90(3):433–441

    Article  Google Scholar 

  84. Won YC, Min SC, Lee DU (2015) Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields. Dry Technol 33(8):926–932

    Article  Google Scholar 

  85. Figiel A, Michalska A (2017) Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves. Int J Mol Sci 18(1):71

    Article  Google Scholar 

  86. Changrue V, Orsat V, Raghavan GSV (2008) Osmotically dehydrated microwave vacuum drying of strawberries. J Food Process Preserv 32(5):798–816

    Article  Google Scholar 

  87. Boggia R, Leardi R, Zunin P, Bottino A, Capannelli G (2013) Dehydration of pdo genovese basil leaves (Ocimum basilicum maximum L. cv genovese gigante) by direct osmosis. J Food Process Preserv 37(5):621–629

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400501), National Natural Science Foundation Program of China (Contract No. 31671864), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051), all of which enabled us to carry out this study.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Wei Jin & Min Zhang

  2. Nestlé R&D Centre Shanghai Ltd., Cao’an Road, Shanghai, 201812, China

    Wei Jin & Weifeng Shi

  3. Department of Chemical and Biochemical Engineering, Western University, London, ON, Canada

    Arun S. Mujumdar

  4. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China

    Min Zhang

Authors
  1. Wei Jin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arun S. Mujumdar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Min Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Weifeng Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Min Zhang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jin, W., Mujumdar, A.S., Zhang, M. et al. Novel Drying Techniques for Spices and Herbs: a Review. Food Eng Rev 10, 34–45 (2018). https://doi.org/10.1007/s12393-017-9165-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-017-9165-7

Keywords

Search

Navigation