PRESERVATION OF FLAVOUR COMPONENTS IN PARSLEY (PETROSELINUM CRISPUM) BY HEAT PUMP AND CABINET DRYING.
 
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Pol. J. Food Nutr. Sci. 2005;55(1):63–66
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ABSTRACT
The effects of different temperature and drying method on the volatile components in parsley leaves (Petroselinum crispum) are presented in this study. The volatiles were extracted using Likens and Nickerson apparatus then identified by spectrometry (GC-MS) and quantified. Fresh parsley leaves were dried from 87-90% to 4-6% (wet basis). Two dryer types and two drying temperatures were used: a heat pump dryer at 45ºC, 55ºC and a cabinet dryer at 55ºC, 65ºC. The drying times in the heat pump dryer at 45ºC, 55ºC were 21 and 13 h, respectively. Those in the cabinet dryer at 55ºC, 65ºC were 8.5 and 7 h. The drying rates have been determined for both dryer types and temperatures. 15 compounds were found in fresh parsley leaves with major ones being 1,3,8-p-Menthatriene, Pinene, Myrcene, Phellandrene and Apiole. Both drying methods reduced the amount of volatile components with increasing temperature. However, there was no significant difference in the organoleptic tests carried out by sensory panels.
ISSN:1230-0322