Open AccessFunctional properties of dried tarragon affected by drying method
Author(s) -
Banu Koç,
Nazan Çağlar,
Gamze Atar
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.4995/ids2018.2018.7834
Subject(s) - asteraceae , seasoning , water content , herb , perennial plant , food science , microwave , moisture , botany , horticulture , medicinal herbs , materials science , chemistry , biology , raw material , traditional medicine , medicine , composite material , organic chemistry , physics , geotechnical engineering , quantum mechanics , engineering
Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change