The effects of different drying methods (natural method, oven and microwave) on drying time, essential oil content and composition of Savory (Satureja hortensis)

To determine the effect of different drying methods on drying time, essential oil content and composition of Savory (Satureja hortensis L.), this experiment was carried out during 2008. The experimental design was completely randomized block design with three replications and treatments were: two temperatures: 50 and 70°C, six microwave powers: 100, 180, 300, 450, 600 and 900 w and drying in shaded and sunny area. The drying process was continued until the mass of the sample reduced to a moisture content of about 0.10 on a dry basis or 10% on a wet basis. The results indicated that different treatments of drying had a significant effect on drying time and essential oil content. Minimum and maximum drying times (4.5 minutes and 96 hours respectively) obtained at 900 w microwave power and drying in shaded area. The maximum essential oil content (3%) obtained at drying by 70°C and drying in shaded area and minimum content (0/9%) obtained at drying in sunny area. 100 and 300 w microwave powers had average content of essential oil (2/3%). Maximum carvacrol content (63.9%) obtained at 300 w microwave drying. Maximum γ-terpinene content (28.2%) obtained at drying by 70°C that it had little difference with 50°C, 100 and 300 w. According to the results, because of reduction of drying time and suitable essential oil content and composition in drying by low microwave powers, these methods counseled.

References: 1. Szumny A et al. (2009)J Food Engin 97(2): 253–260.

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