کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224159 | 464427 | 2010 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method](/preview/png/224159.png)
The influence of the drying method on volatile compounds of Rosmarinus officinalis was evaluated. The drying methods tested were convective (CD) and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD–VMFD). Rosemary drying kinetics was described by a simple exponential model for CD and VMD, while VMFD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Volatile compounds of rosemary samples were extracted by steam-hydrodistillation and analyzed by GC–MS. Thirty-four compounds were tentatively identified, with α-pinene, bornyl acetate, camphene and 1,8-cineole being the major components. The total volatiles concentration of fresh rosemary (135 g kg−1) decreased considerably during both CD (87.2 g kg−1) and VMD (61.9 g kg−1). CPD–VMFD was the best option for drying rosemary because the time required was relatively short (30 min), and the aroma quality was good according to both instrumental (100 g kg−1) and sensory analyses.
Journal: Journal of Food Engineering - Volume 97, Issue 2, March 2010, Pages 253–260