Investigation of the thin layer drying of micropropagated Ocimum basilicum L: Modeling by derived equations, quality characteristics, and energy efficiency

This study presents modeling of thin layer drying of micropropagated O. basilicum L., some quality characteristics of dried product, and energy consumption analysis for the dryer used. In the statistical analyses, the experimental drying data obtained from a previous article were used. Modeling studies were statistically carried out using the experimental data at 1 m/s airflow rate and at the temperature of 30-50?C. The statistical analysis results showed that Verma equation was the best fit model having the lowest chi-square (?2) and AIC values at all temperatures studied. From statistical analyses using derived drying models, it was found that D9 equation having ?2 value of 0.0146 and AIC value of -528.022 was the best model fitting to experimental data. The total phenolic content, flavonoid, and antioxidant capacity of dried basil samples were measured as 2.538 ? 0.029 mg GAE/g, 2.017 ? 0.088 mg quercetin/g, and 2.263 ? 0.001 mmol TEAC/100 g DW, respectively. From FTIR spectra, dried basil samples had typical functional groups. SEM images showed that a collapse in the surface of the leaves occurred. But, this collapse is not affect the functional groups of the surface of the leaves. From energy consumption analyses, optimum drying optimum drying temperature was found to be 40?C. The SMER, MER, and SEC values calculated from energy consumption analysis at 40?C were 0.0043 kg/kWh, 0.0007 kg/h, and 234.81 kWh/kg, respectively.