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Drying characteristics and kinetics solar drying of Moroccan rosemary leaves

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  • Mghazli, Safa
  • Ouhammou, Mourad
  • Hidar, Nadia
  • Lahnine, Lamyae
  • Idlimam, Ali
  • Mahrouz, Mostafa

Abstract

Water contained in foods allows the proliferation of microorganisms and the development of chemical reactions that deteriorate the product. This experimental study is focused on the influence of drying parameters on water loss of fresh rosemary leaves. It presents the experimental study results of the drying kinetics. The drying kinetics of rosemary was carried out in an indirect active solar dryer with a separate solar collector and a drying unit.

Suggested Citation

  • Mghazli, Safa & Ouhammou, Mourad & Hidar, Nadia & Lahnine, Lamyae & Idlimam, Ali & Mahrouz, Mostafa, 2017. "Drying characteristics and kinetics solar drying of Moroccan rosemary leaves," Renewable Energy, Elsevier, vol. 108(C), pages 303-310.
    • Handle: RePEc:eee:renene:v:108:y:2017:i:c:p:303-310
    DOI: 10.1016/j.renene.2017.02.022
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