Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis

Abstract

In this study, coriander leaves were subjected to two different drying techniques: convective (40, 80, and 120 C) and microwave (100, 500, and 1,000 W). The effects of both processes on the kinetic parameters variation, modeling, and phytochemical quality were studied. Kinetic parameters variation showed that time reduction (2.53 min), high drying rate (3.08 kg water/kg dm min), and high diffusivity (1.21 Â 10 À10 m 2 /s) were obtained during microwave drying. For energy consumption, an opposite trend was observed between the variation in the specific electrical energy consumption (SEC e ), which is significant during convective drying (208.33 Â 10 +07 MJ/kg H 2 O), and the energy efficiency (EE), which is obtained during microwave one (12.16 Â 10 À03 %). The kinetic data modeling done on 23 empirical models allowed us to choose the Sledz model as the best describing the drying kinetics of coriander since it presented better predictive performances with .9947 < adjusted R 2 < .9995, 0.0001 < χ 2 < 0.0005, and 0.0070 < RMSE<0.0228 values. In relation to the bioactive compounds, the highest values of the total phenolic content (TPC) and antioxidant activities (ABTs and DPPH) were observed during microwave drying with 0.37 mg GAE/mL, 83.33, and 71.94%, respectively. Correlations between kinetic parameters, energy consumption as well as phytochemical quality were established using principal component analysis (PCA). As a result, the innovative microwave process proved to be the best method for drying coriander leaves. Practical applications:The evolution of technological conservation processes has led to the development of a wide range of modern drying processes. The success of these processes can be explained by the many advantages attributed to them: shorter drying times, high drying rate, high energy efficiency, and product quality. The most difficult is the appropriate choice of a drying method with highly energy efficient and consumes less energy while maintaining the best quality. Fresh coriander leaves are widely used to flavor foods. However, they are highly perishable and require

Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

“…These results were in agreement with the studies of Bennaceur et al (2021) and Evin (2012), and Mouhoubi, Boulekbache‐Makhlouf, Mehaba, et al (2022).…”

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

“…Furthermore, the comparison of both drying processes, convective and microwave, in terms of drying rate, leads to the conclusion that microwave is much more efficient than convective drying. In the literature, other researchers have also stated that microwave power has an accelerating effect on the drying rate (Altay et al, 2019; Mouhoubi et al, 2019; Mouhoubi, et al, 2022; Yilmaz & Alibas, 2021).…”

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

“…By modeling, the behavior of a real process, such as drying, can be examined, or the conditions required to obtain the desired results from the process can be determined [20] . In the literature, there are studies about the effects of hot air and microwave drying methods on bioactive components and the modeling of data obtained at the end of drying [21–24] …”

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