Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

A low drying temperature benefits the quality of dehydrated thyme

Authors
Chao Zhang, Jiangchangmei Lu, Yubin Wang, Yue Ma, Xiaoyan Zhao
Corresponding Author
Chao Zhang
Available Online August 2015.
DOI
10.2991/ic3me-15.2015.418How to use a DOI?
Keywords
thyme, dehydration, drying temperature, water activity
Abstract

The effect of drying temperature on qualities of dehydrated thyme was evaluated. The moisture content and water activity of the thyme decreased with the drying time and drying temperature. The chlorophyll content was enhanced when the drying temperature was decreased. Hence, a lower drying temperature benefited to hold the quality of dehydrated thyme.

Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
Series
Advances in Engineering Research
Publication Date
August 2015
ISBN
978-94-6252-100-1
ISSN
2352-5401
DOI
10.2991/ic3me-15.2015.418How to use a DOI?
Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Chao Zhang
AU  - Jiangchangmei Lu
AU  - Yubin Wang
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2015/08
DA  - 2015/08
TI  - A low drying temperature benefits the quality of dehydrated thyme
BT  - Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
PB  - Atlantis Press
SP  - 2183
EP  - 2186
SN  - 2352-5401
UR  - https://doi.org/10.2991/ic3me-15.2015.418
DO  - 10.2991/ic3me-15.2015.418
ID  - Zhang2015/08
ER  -