@article { author = {Özcan, Mehmet Musa and Arslan, Derya and Mengeş, Hakan Okyay}, title = {Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley}, journal = {Iranian Journal of Chemistry and Chemical Engineering}, volume = {37}, number = {6}, pages = {237-245}, year = {2018}, publisher = {Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR}, issn = {1021-9986}, eissn = {}, doi = {10.30492/ijcce.2018.30933}, abstract = {Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the sun-dried samples. Page, Modified Page, Midilli and Küçük and Diffusion approach were shown to give a good fit to the sun drying of parsley. The Midilli and Küçük and Verma models have shown a better fit to the experimental sun drying data of dill. Wang-Singh and Midilli and Küçük models gave the highest r2 values for oven drying of parsley and dill, respectively.}, keywords = {Dill,Parsley,Mathematical modeling,Minerals,Drying kinetics}, url = {https://ijcce.ac.ir/article_30933.html}, eprint = {https://ijcce.ac.ir/article_30933_9af038e453dfb41134aad075d30bc6e7.pdf} }