Development of a greenhouse-type solar dryer for medicinal plants and herbs

Müller, Joachim; Reisinger, Gerhard; Kišgeci, J.; Kotta, E.; Tešić, Miloš; Mühlbauer, Werner

doi:10.1016/0741-983x(89)90086-6

Cited by 33 publications

(12 citation statements)

References 2 publications

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“…2). These results are in agreement with the observation of earlier researchers (Müller et al 1989;Kouhila et al 2002;Lahsasni et al 2004;Shahi Navin et al 2009;Amer et al 2010).…”

Section: Solar Drying Operationsupporting

confidence: 94%

Development of polyhouse type solar dryer for Kashmir valley

et al. 2011

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Polyhouse type solar dryer (PSD) consist of drying chamber, drying trays and exhaust fan was developed for drying fruits and vegetables. The relative humidity (RH) inside the PSD varied in between 21 to 74% as compared to outside RH which ranged from 40 to 75%. The performance was found suitable and resulted in efficient drying at low RH. The thermal performance test for PSD under full and no load testing conditions were calculated. The temperature inside the dryer was 62 to 76% higher than the ambient conditions. PSD was helpful in reducing the drying ranging from 33 to 53%. The capacity of PSD was 100-150 kg per batch. The economic cost of solar dryer was compared with mechanical drying for beneficial to local producer. The cost of PSD Rs 80,000 could recover within the period of 1.5 years by adopting solar drying technology.

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“…2). These results are in agreement with the observation of earlier researchers (Müller et al 1989;Kouhila et al 2002;Lahsasni et al 2004;Shahi Navin et al 2009;Amer et al 2010).…”

Section: Solar Drying Operationsupporting

confidence: 94%

Development of polyhouse type solar dryer for Kashmir valley

et al. 2011

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“…In general, hot-air drying can lead to a drastic reduction in the quality of the end product compared to the original foodstuff [24]; principally high temperature causes the decomposition of bioactive ingredients and changes in colorful components [25]. On the other hand, drying at 35-50°C allows the preservation of heat-sensitive compounds [26,27]. In addition, high temperature has been used successfully to Food Eng Rev decrease the concentration of toxic compounds or reduce adverse taste characteristics in dried herbs.…”

Section: Drying Technologiesmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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“…of mint leaves are scarce in the literature. Muller et al (1989) used a greenhouse-type solar dryer for mint drying. They reported that the drying process from an initial moisture content of 80% (w.b.)…”

Section: Introductionmentioning

confidence: 99%