Indexing
All Issues
Submission
Author Guidelines
Reviewers
Editorial Members
Publication Fee
Vol.3 , No. 3, Publication Date: May 30, 2018, Page: 68-77
 Leaves&description=Effect of different drying methods on selected mechanical, physical and chemical properties on the scallion leaves was studied. The green edible part of this plant was subjected to shadow, convective oven (50°C) and microwave (630 W) to evaluate the drying kinetic, surface color, maximum bending force, failure strain, toughness, pH, total phenol content (TPC) and total soluble solid (TSS) of samples. Results demonstrated that the microwave and oven drying shortened the drying time over than approximately 86 and 99% when compared to the shadow drying. The microwave method can make a balance between drying time and product quality. The total color difference (ΔE) was ranged from 7.86 to 12.58. The lowest value of ΔE (7.86) belonged to microwave dried leaves indicating good resistance to color degradation. The highest value of toughness was recorded in shadow samples (6.84×10<sup>-4</sup>) showed that failure of leaves needs more energy; however a straight crack path was easily produced in microwave dried leaves. Drying processes generally results in a depletion of pH, TSS and TPC of fresh plant. The obtained data accentuated that the maximum amounts of TSS (0.13) and TPC (19.83) were recorded in plants dried in shadow.&picture=http://www.aascit.org/aascit/decorators/img/journal/805.jpg)
| [1] | Ebrahim Ahmadi, Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran. |
| [2] | Nesa Dibagar, Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran. |
Effect of different drying methods on selected mechanical, physical and chemical properties on the scallion leaves was studied. The green edible part of this plant was subjected to shadow, convective oven (50°C) and microwave (630 W) to evaluate the drying kinetic, surface color, maximum bending force, failure strain, toughness, pH, total phenol content (TPC) and total soluble solid (TSS) of samples. Results demonstrated that the microwave and oven drying shortened the drying time over than approximately 86 and 99% when compared to the shadow drying. The microwave method can make a balance between drying time and product quality. The total color difference (ΔE) was ranged from 7.86 to 12.58. The lowest value of ΔE (7.86) belonged to microwave dried leaves indicating good resistance to color degradation. The highest value of toughness was recorded in shadow samples (6.84×10-4) showed that failure of leaves needs more energy; however a straight crack path was easily produced in microwave dried leaves. Drying processes generally results in a depletion of pH, TSS and TPC of fresh plant. The obtained data accentuated that the maximum amounts of TSS (0.13) and TPC (19.83) were recorded in plants dried in shadow.
Keywords
Scallion Leaves, Drying Method, Color Difference, pH, Total Soluble Solid, Total Phenol Content
Reference
| [01] | A. Annamalai, G. Ponmari, R. Sathishkumar, P. T. V. Lakshmi, Effect of drying treatment on the contents of antioxidants in Cardiospermum halicacabum Linn. International Journal of Pharma and Bio Sciences. 2, 304-313 (2011). |
| [02] | A. Arévalo-Pinedo, F. E. Xidieh Mur. Influence of pre-treatment on the drying kinetiks during vaccum drying of carrot and pumpkin. Journal of Food Engineering. 80 (1), 152-156 (2007). |
| [03] | A. Arsalan, MM. Özcan, Evaluation of drying methods with respect to drying kinetics, mineral content, and color characteristics of Savory leaves. Food Bioprocess Technology. 5 (3), 983-991 (2012). |
| [04] | A. Łupińska, Kozioł, M. Araszkiewicz, M. Łupiński, The changes of quality in rapeseeds during microwave drying. Drying Technology. 27 (7), 857-862 (2009). |
| [05] | A. Sarimeseli, Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Conversion and Management. 52, 1449-1453 (2011). |
| [06] | A. Tomaino, F. Cimino, V. Zimbalatti, V. Venuti, V. Sulfaro, A. De Pasquale, A. Saja, Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry. 89, 549-554 (2005). |
| [07] | A. M. Pinzὀn, B. Castillo, M. T. Londoṅo, Characterization of the mechanical propertices of chives (Allium schoenoprasum L.). Argonomia Colombiana. 31 (1), 83-88 (2013). |
| [08] | AOAC. Official Methods of Analysis, 16th Ed., Association of Official Analytical Chemists, Washington, DC. (1995). |
| [09] | B. Alaei, R. Amiri chayjan, Modelling of nectarin drying under near infrared-vacuum conditions. Journal of Food Processing and Preservation. 14 (1), 15-27 (2015). |
| [10] | B. Alaei, R. Amiri chayjan, Drying characteristics of pomegranate arils under near infrared-vacuum conditions, Journal of Food Processing and Preservation. 39 (5), 1745-4549 (2014). |
| [11] | B. Sanabria. Characterization física y fisiológica postcosecha de dos hierbas aromáticas condimentarias: cebollín (Allium shoenoprasum) y orégano (Origanum vulgare L.) a tres temperatures, almacenado con y sin empaque. Undergraduate thesis. Faculty of Engineering, Universidad Nacional de Colombia, Bogota species lipids. Journal of Food Composition Analysis. 19, 6-7 (2004). |
| [12] | D. Komes, A. Belščak-Cvitanović, D. Horžić, G. Rusak, S. Likić, M. Berendika, Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis. Phytochemical Analysis. 22 (2), 172-180 (2011). |
| [13] | D. Štajner, J. Čanandanović-Brunent, A. Pavlović, Allium schoenoprasum L., as a natural antioxidant. Phytotherapy Research. 18 (7), 522–524 (2004). |
| [14] | D. Sukumar, J. Hemavathya, K. K. Bhat, Moisture sorption studies on onion powder. Food Chemistry. 78 (4), 479-482 (2002). |
| [15] | E. Capecka, A. Mareczek, M. Leja. Antioxidant activity of fresh and dry herbs of some Lamiacea species. 93 (2), 223-226 (2005). |
| [16] | E. Iṡik, N Izli, G Bayram, I Turgut, Drying kinetic and physical properties of green laird lentil (lens culinaris). African Journal of Biotechnology. 10 (19), 3841-3838 (2011). |
| [17] | E. W. C. Chan, Y. Y. Lim, S. K. Wong, K. K. Lim, S. P. Tan, F. S. Lianto, M. Y. Yong, Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistery. 113 (1), 166-172 (2009). |
| [18] | İ. Doymaz, N. Tugrul, M. Pala, Drying characteristics of dill and parsley leaves. Journal of Food Engineering. 77 (3), 559-565 (2006). |
| [19] | İ. Doymaz, Thin-layer drying behavior of mint leaves. Journal of Food Engineering. 74 (3), 370-375 (2006). |
| [20] | I. M. L. B. Ávila, C. L. M. Silva, Modelling kinetics of thermal degradiation og colour of peach puree. Journal of Food Processing. 39 (2), 161-166 (1999). |
| [21] | J. Mitra, S. L. Shrivasatva, P. Srinvasa Rao, Vaccum dehydration kinetiks of onion slices. Food and Bioproduct Processing. 89 (1), 1-9, (2011). |
| [22] | J. Boyer, R. H. Liu, Apple phetochemicals and their health benefits. Nutrition Journal. 3 (5), 1-15 (2004). |
| [23] | J. López, E. Uribe, A. Vega-Gálvez, M. Miranda, J. Vergara, E. Gonzalez, K. Di Scala, Effect of air tempreture on drying kinetics, Vitamin C, Antioxidant Activity, Total plnolic contnt, non- enzymatic browning and firmness of blueberries variety 0^´Neil. Food and Bioprocess Technology. 3, 772-777 (2010). |
| [24] | J. Read, G. D. Sanson, Characterizing sclerophylly: the mechanical properties of a diverse range of leaf types. New Phytologist. 160 (1), 81-99 (2003). |
| [25] | K. Di Scala, G. Crapsite, Drying kinetics and quality changes during drying of red pepper. LWT-Food Science and Technology. 41 (5), 789-795 (2008). |
| [26] | K. Fathima, D. Begum, D. Rajalakshmi, Microwave drying of selected greens and their sensory characteristics. Plant Foods for Human Nutrition. 56, 303-311 (2001). |
| [27] | K. J. Niklas, T. D. O'Rourke, Flexural rigidity of chive and its response to water potential. American Journal of Botany. 74 (7), 1033-1044 (1987). |
| [28] | K. J. Niklas, A mechanical perspecive on foilage leaf and function. New phytologist. 143 (1), 19-3 (1999). |
| [29] | K. L. Yam, S. E. Papadakis, Asimple digital imageing method for meauring and analysing colour of food surfaces. Journal of Food Engineering. 61 (1), 137-142 (2004). |
| [30] | K. Schulgasser, A. Witztum, on the strength, stiffness and stability of tubular plant stems and leaves. Journal of Theoretical Biology. 155 (4), 497-515 (1992). |
| [31] | M. Egert, M. Tevini, Influence of drought on some physiological parameters symptomatic for oxidative stress in leaves (Alluim schoenoprasum). Environmental and Experimental Botany. 48 (1), 43-49 (2002). |
| [32] | M. J. King, J. F. V. Vincent, Static and dynamic fracture properties of the leaf of New Zealand Flax Phormium tenax (Phormiaceace: Monocotyledone). The Royal Society. 263 (1370), 521-527. |
| [33] | M. Maskan, Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering. 48 (2), 167-175 (2000). |
| [34] | M. Śledź, M. Nowacka, A. Wiktor, D Witrowa-Rajchert, Selected physico-chemical properties of microwave convective drying herbs. Food and Bioproducts Processing. 91 (4), 421-428 (2013). |
| [35] | M. C. Tsiaganis, K. Laskari, E. Melissari. Fatty acid composition of Alluim spices lipids. Journal of Food Composition and Analysis. 19 (6-7), 620-627 (2006). |
| [36] | M. K. Korkida, Z. B. Maroulis, G. D. Saravacos, The effect of method of drying on the colour of dehydrated products. International Journal of Food Science Thecnology. 36 (1), 53-59 (2001). |
| [37] | M. R. Szabo, D. Radu, S. Garilas, D. Chambre, C. Iditotiu, Antioxidant and antimicrobial properties of selected spice extracts. International Journal of Food Properties. 13 (3), 535-545 (2010). |
| [38] | N. Aranwela, G. Sanson, J. Read, Methods of assessing leaf-fracture properties. New Phytologist. 144 (2), 369-393 (1999). |
| [39] | N. Therdthai, W. Zhou, Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opis ex Fresen). Journal of Food Engineering. 91 (3), 482-489 (2009). |
| [40] | P. Barnwal, K. K. Singh, A. Sharma, A. K. Choudhary, R. Chothani Hardik, S. N. Saxena, Effect of moisture content, screw and grinder speed on physical and thermal properties of fenugreek powder. International Journal of Seed Spices. 3 (2), 13-21 (2013). |
| [41] | P. Joshi, D. Mehta, Effect of dehydration on the nutritive value of drumstick Leaves. Journal of Metabolomics and Systems Biology. 1 (1), 5-9 (2010). |
| [42] | P. W. Lucas and B. Pereira, Estimation of the fracture toughness of the leaves. Functional Ecology. 4 (6), 819-826 (1990). |
| [43] | P. W. Lucas, M. F. Choong, H. T. W. Tan, I. M. Turner, A. J. Berrick, The fracture toughness of the leaf of the Dicotyledon Calophyllum inophyllum L.(Guttiferae). The Royal Society. 334, 95-106 (1991). |
| [44] | R. Infante, P. Rubio, L. Contador, V. Moreno, Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality. International Journal of Food Science and Technology. 45, 75-80 (2010). |
| [45] | R. Vadivambal, D. S. Jayas, Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering. 98 (1), 1-16 (2007). |
| [46] | S. jena, H. Das, Modelling for vaccum drying characteristics of coconut presscake. Journal of Food Engineering. 79 (1), 92-99 (2007). |
| [47] | S. J. Kowalski, D. Mierzwa, Convective drying in combination with microwave and IR drying for biological materials. Drying Technology. 27 (12), 1292-1301 (2009). |
| [48] | S. M. Kamel, H. A. Thabet, E. A. Algadi, Influence of drying process on the functional properties of some plants. Chemistry and Materials Research. 3 (7), 2224-3224 (2013). |
| [49] | T. Günhan, V. Demir, E. Hancioglu, A. Hepbasli, Mathematical modelling of drying of bay leaves. Energy Conversion and Management. 46 (11-12), 1667-1679 (2005). |
| [50] | W. Wright and A. W. Illius, A comparitive study of the fracture propertices of five grasses. Functional Ecology. 9 (2), 269-278 (1995). |
| [51] | X. Huang, Y. Feng, Y. Huang, H. Li. Chemical composition antioxidant and the possible use as skin-care ingredient of clove oil (Syzyguim aromaticum (L) Merr & Perry) and citronella oil (Cymbopogon goeringii) from china. Journal of Essential Oil Research. 25 (4), 315-323 (2013). |
| [52] | Y. Soysal, Microwave drying characteristics of parsley. Biosystems Engineering. 89 (2), 167-173 (2004). |
| [53] | Y. Y. Lim, J. Murtijaya, Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT- Food Science and Technology. 40 (9), 1664-1669 (2007). |
| [54] | Zh. W. Cui, Sh. Y. Xu, D. W. Sun, Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology. 22 (3), 563-575 (2004). |
