هاشم, ., طايل, ., يونس, ., الجناينى, . (2019). Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي. Journal of Food and Dairy Sciences, 10(8), 265-269. doi: 10.21608/jfds.2019.58143
حنفى عبد العزیز هاشم; سمير أحمد طايل; عمر شحات يونس; أسماء عثمان عبد المجید الجناينى. "Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي". Journal of Food and Dairy Sciences, 10, 8, 2019, 265-269. doi: 10.21608/jfds.2019.58143
هاشم, ., طايل, ., يونس, ., الجناينى, . (2019). 'Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي', Journal of Food and Dairy Sciences, 10(8), pp. 265-269. doi: 10.21608/jfds.2019.58143
هاشم, ., طايل, ., يونس, ., الجناينى, . Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي. Journal of Food and Dairy Sciences, 2019; 10(8): 265-269. doi: 10.21608/jfds.2019.58143
Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي
1قسم علوم و تکنولوجيا الأغذية – کلية الزراعة – جامعة الأزهر
2قسم الهندسة الزراعية – کلية هندسة زراعية – جامعة الأزهر
3معهد البحوث الزراعية – الجيزة – القاهره
4قسم علوم و تکنولوجيا الأغذية – کلية الأقتصاد المنزلى – جامعة الأزهر
Abstract
This work was carried out to study the drying effect on balady menthol plant using the novel Refractance-Window drying methods (RW) at (40, 50 and 60°C), as compared with the natural sun drying method. The obtained results showed that the best drying method for drying menthol tested is by using RW at 60°C for 8 min. followed by RW at 50°C for 10 min. and RW at 40°C for 12 min. respectively as compared by sun drying method at 37-39°C for 12 hrs. The data obtained indicated also that menthol samples dried with RW at different temperatures / periods used were found to have the beat colour when compared with sun drying method. However, no significant differences were found in pH values of different dried menthol produced by different drying methods used. Also, it could notice that menthol dried by RW at 50°C for 10 min. has the same volatile compounds as that of dried by sun drying method. The most high level of volatile compounds were found to be Carvone, namely as 66.347% in sun dried menthol and 67.787% in RW menthol dried at 50°C for 10 min. Regarding microbiological evaluation, it was found that menthol samples dried by RW at 60°C for 8 min. were free from total bacterial count as well as free from mold and yeast. Meanwhile, the microbiological quality was found to decrease gradually as using RW at 50°C followed by RW 40°C and at least sun drying.
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