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Exploring the Effects of Drying Method and Temperature on the Quality of Dried Basil ( Ocimum basilicum L.) Leaves: A Sustainable and Eco-Friendly Drying Solution

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  • Farah Naz Akbar

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
    Department of AHS, Sargodha Medical College, University of Sargodha, Sargodha 40100, Pakistan)

  • Shahid Mahmood

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan)

  • Ghulam Mueen-ud-din

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan)

  • Muhammad Yamin

    (Faculty of Agricultural Engineering and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan)

  • Mian Anjum Murtaza

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan)

Abstract

The purpose of this study was to investigate the effects of solar drying and oven drying methods on the quality parameters of dried basil ( Ocimum basilicum L.) leaves. The dried basil leaves were dehydrated at three different levels of temperature (T 1 , T 2 , and T 3 = 50 °C, 55 °C, and 60 °C) using a solar tunnel dryer and an electrical oven dryer. Drying time, energy consumption, dehydration ratio, rehydration ratio, pH, and reducing sugar were observed after drying the basil leaves. The results showed that solar drying at 55 °C required the least energy (0.431 kWh) and took the shortest amount of time (110 min) to complete, whereas oven drying consumed more energy. Additionally, oven drying maintained a low pH (4.30) and reducing sugar level (2.24), extending the shelf life of the dried basil leaves, compared to solar drying. Based on energy consumption, drying time, and mineral contents, the solar drying using a solar tunnel dryer was deemed more suitable than oven drying. The best temperature for drying was determined to be 55 °C, which provided a short drying time, the least energy consumption and a statistically non-significant loss of mineral contents and dehydration ratio. Moreover, solar drying demonstrated a significantly higher speed, with a 6.7-times higher drying rate compared to oven drying, with significantly less energy consumption.

Suggested Citation

  • Farah Naz Akbar & Shahid Mahmood & Ghulam Mueen-ud-din & Muhammad Yamin & Mian Anjum Murtaza, 2024. "Exploring the Effects of Drying Method and Temperature on the Quality of Dried Basil ( Ocimum basilicum L.) Leaves: A Sustainable and Eco-Friendly Drying Solution," Resources, MDPI, vol. 13(9), pages 1-15, August.
    • Handle: RePEc:gam:jresou:v:13:y:2024:i:9:p:121-:d:1467885
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    References listed on IDEAS

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    1. Gulcimen, Fevzi & Karakaya, Hakan & Durmus, Aydın, 2016. "Drying of sweet basil with solar air collectors," Renewable Energy, Elsevier, vol. 93(C), pages 77-86.
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