POWER/MASS RATIO IN MICROWAVE DRYING OF CORIANDER {Coriandrum sativum L.} LEAVES

摘要

In this work the effect of the microwave oven power over the drying process of coriander leaves {Coriandrum sativum L.) is analyzed The drying process of this aromatic herb with four different powers per mass unit values: 5, 10, 15 and 20 W/g was done. The drying times were 40, 32, 24, and 20 minutes, respectively. The numerical model that best represented the kinetics of the drying process was the Page with the restrictions of R~2 close to the unit and X~2 close to zero. The change in color was the selected parameter to determine the best appearance of the product; at 5 W/g the herbs presented the greatest change in color, reaching dark brown hues, while in contrast, at 15 W/g the green color was almost preserved as the original hue.