Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/9215
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dc.contributor.authorOrphanides, Antia-
dc.contributor.authorGoulas, Vlasios-
dc.contributor.authorGekas, Vassilis-
dc.contributor.otherΟρφανίδη, Άντια-
dc.contributor.otherΓούλας, Βλάσιος-
dc.contributor.otherΓκέκας, Βασίλης-
dc.date.accessioned2017-01-24T06:35:44Z-
dc.date.available2017-01-24T06:35:44Z-
dc.date.issued2016-06-01-
dc.identifier.citationFood Engineering Reviews, 2016, Volume 8, Issue 2, Pages 164-180en_US
dc.identifier.issn18667910-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/9215-
dc.description.abstractHerbs 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.publisherSpringer New York LLCen_US
dc.rights© 2015, Springer Science+Business Media New York.en_US
dc.subjectAntioxidantsen_US
dc.subjectMicrowave dryingen_US
dc.subjectAromatic plantsen_US
dc.subjectConvection dryingen_US
dc.subjectEssential oilen_US
dc.subjectFreeze dryingen_US
dc.titleDrying Technologies: Vehicle to High-Quality Herbsen_US
dc.typeArticleen_US
dc.doi10.1007/s12393-015-9128-9en_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.journalsSubscription Journalen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1other-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-7527-1559-
crisitem.author.orcid0000-0003-3502-2210-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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