Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10−9, 6.84 × 10−9 and 8.96 × 10−9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.
AbeTAfzalT (1997) Thin-layer infrared radiation drying of rough rice. Journal of Agricultural Engineering Research67(4): 289–297.
2.
Aboltins A, Rubina T and Jotautiene E. (2017). Diffusion coefficient estimation difficulties at the beginning of drying experiment. 16th International Scientific Conference, ENGINEERING FOR RURAL DEVELOPMENT, May 24–26, 2017.
3.
Adabi ME, Minaei S, Motavalli A, Taghizadeh A and Azadbakht M. (2013). Energy consumption, effective moisture diffusion and activation energy in drying of thyme leaves (Part II). International Journal of Agronomy and Plant Production 4(9): 2404 –2412.
4.
AdekunteAOTiwariBKCullenPJ, et al.(2010) Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry122(3): 500–507.
5.
AfzalTMAbeTHikidaY (1999) Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering42(4): 177–182.
6.
AghbashloM (2016) Exergetic simulation of a combined infrared-convective drying process. Heat and Mass Transfer52(4): 829–844.
7.
AkhondiEKazemiAMaghsoodiV (2011) Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L ) stigmas in an infrared dryer. Scientia Iranica18(6): 1397–1401.
8.
AnKZhaoDWangZ, et al.(2016) Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry197: 1292–1300.
Anonymous (2019) Philips lighting infrared catalog. Available at: www.lighting.philips.com (accessed 26 June 2019).
11.
BailerJAichingerTHacklG, et al.(2001) Essential oil content and composition in commercially available dill cultivars in comparison to caraway. Industrial Crops and Products14(3): 229–239.
12.
BasmanAYalcinS (2011) Quick-boiling noodle production by using infrared drying. Journal of Food Engineering106(3): 245–252.
13.
BozkurtHIcierF (2010) Exergetic performance analysis of ohmic cooking process. Journal of Food Engineering100(4): 688–695.
14.
Çengel YA and Boles MA. (2006). Thermodynamics: An Engineering Approach. 5th ed. New York, NY: McGraw-Hill.
15.
CihanAKahveciKHacıhafızoğluO (2007) Modelling of intermittent drying of thin layer rough rice. Journal of Food Engineering79(1): 293–298.
16.
Cunniff PA and AOAC International (1995) Official Methods of Analysis of AOAC International, 16th ed. Washington, DC: AOAC International.
17.
DasIDasSKBalS (2004) Specific energy and quality aspects of infrared (IR) dried parboiled rice. Journal of Food Engineering62(1): 9–14.
18.
DattaAKNiH (2002) Infrared and hot-air-assisted microwave heating of foods for control of surface moisture. Journal of Food Engineering51(4): 355–364.
19.
Doymazİ (2006) Thin-layer drying behaviour of mint leaves. Journal of Food Engineering74(3): 370–375.
20.
ErbayZIcierF (2010) A review of thin layer drying of foods: Theory, modeling, and experimental results. Critical Reviews in Food Science and Nutrition50(5): 441–464.
21.
ErtekinCHeybeliN (2014) Thin-layer infrared drying of mint leaves. Journal of Food Processing and Preservation38(4): 1480–1490.
22.
EştürkOSoysalY (2010) Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Journal of Agricultural Sciences16(1): 26–36.
23.
Ethmane KaneCSSid’ahmedMAOKouhilaM (2009) Evaluation of drying parameters and sorption isotherms of mint leaves (M. pulegium). Revue des Energies Renouvelables12(3): 449–470.
24.
HebbarHUVishwanathanKRameshM (2004) Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering65(4): 557–563.
HanciogluEHepbasliAIcierFErbayZColakN (2010) Performance investigation of the drying of parsley in a tray dryer system. International Journal of Exergy7(2): 193–210. .
27.
JinWMujumdarASZhangM, et al.(2018) Novel drying techniques for spices and herbs: A review. Food Engineering Reviews10(1): 34–45.
28.
JunSIrudayarajJ (2003) Selective far infrared heating system—Design and evaluation. I. Drying Technology21(1): 51–67.
29.
KrishnamurthyKKhuranaHKSoojinJ, et al.(2008) Infrared heating in food processing: An overview. Comprehensive Reviews in Food Science and Food Safety7(1): 2–13.
30.
ŁechtańskaJMSzadzińskaJKowalskiSJ (2015) Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations. Chemical Engineering and Processing: Process Intensification98: 155–164.
31.
LewickiPP (1998) Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties1(1): 1–22.
32.
MidilliAKucukH (2003) Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Conversion and Management44(7): 1111–1122.
33.
Miraei AshtianiS-HSalarikiaAGolzarianMR (2017) Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments. Information Processing in Agriculture4(2): 128–139.
34.
MontgomeryDGRungerGC (2003) Applied Statistics and Probability for Engineers, 7th ed. Hoboken, NJ: Wiley.
35.
MotevaliAMinaeiSKhoshtaghazaMH, et al.(2011) Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy36(11): 6433–6441.
36.
NiamnuyCNachaisinMPoomsa-adN, et al.(2012) Kinetic modelling of drying and conversion/degradation of isoflavones during infrared drying of soybean. Food Chemistry133(3): 946–952.
37.
NowakDLewickiPP (2004) Infrared drying of apple slices. Innovative Food Science & Emerging Technologies5(3): 353–360.
38.
NozadMMehdiKhojastehpourTabasizadehMohammad, et al.(2016) Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves. Journal of Food Measurement and Characterization10: 466–473.
39.
ÖzdemirMOnur DevresY (1999) The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering42(4): 225–233.
40.
ÖzilgenMÖzdemirM (2001) A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts. Critical Reviews in Food Science and Nutrition41(2): 95–132.
41.
PanZShihCMcHughTH, et al.(2008) Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT – Food Science and Technology41(10): 1944–1951.
42.
PatharePBOparaULAl-SaidFA-J (2013) Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology6(1): 36–60.
43.
PatrasABruntonNPTiwariBK, et al.(2011) Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology4(7): 1245–1252.
44.
RudraSGSinghHBasuS, et al.(2008) Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering86(3): 379–387.
45.
Ruiz CelmaARojasSLopez-RodríguezF (2008) Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification47(9–10): 1810–1818.
46.
Ruiz CelmaACuadrosFLópez-RodríguezF (2009) Characterisation of industrial tomato by-products from infrared drying process. Food and Bioproducts Processing87(4): 282–291.
47.
SakaiNHanzawaT (1994) Applications and advances in far-infrared heating in Japan. Trends in Food Science and Technology5(11): 357–362.
48.
SeyhunNRamaswamyHSumnuG, et al.(2009) Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. Journal of Food Engineering92(3): 339–344.
49.
ShyuY-SLinJ-TChangY-T, et al.(2009) Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower. Food Chemistry115(2): 515–521.
50.
SumnuGDattaAKSahinS, et al.(2007) Transport and related properties of breads baked using various heating modes. Journal of Food Engineering78(4): 1382–1387. DOI: 10.1016/J.JFOODENG.2006.01.010.
51.
TherdthaiNZhouW (2009) Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering91(3): 482–489.
52.
TiwariBKMuthukumarappanKO'DonnellCP, et al.(2008) Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry56(7): 2423–2428.
53.
ToğrulH (2006) Suitable drying model for infrared drying of carrot. Journal of Food Engineering77(3): 610–619.
54.
Torki-HarcheganiMGhanbarianDMaghsoodiV, et al.(2017) Infrared thin layer drying of saffron (Crocus sativus L.) stigmas: Mass transfer parameters and quality assessment. Chinese Journal of Chemical Engineering25(4): 426–432.
55.
Yildiz TurpGIcierFKorG (2016) Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat Science114: 46–53.
