Heat and Mass Transfer

, Volume 55, Issue 8, pp 2173–2184 | Cite as

Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

  • Kadriye AltayEmail author
  • Ali Adnan Hayaloglu
  • Safiye Nur Dirim


In this work, the effects of different drying methods, namely sun, freeze, convective and microwave oven drying on the drying time, rate and kinetics were investigated in purple basil leaves. Additionally, the energy efficiencies of the driers were determined. All the drying processes took place mainly in the falling-rate period. Comparatively, higher drying rates were obtained from microwave oven drying of the samples. Eleven thin-layer drying models, (Lewis, Page, Modified Page I, Henderson and Pabis, Modified Henderson and Pabis, Logarithmic, Midilli, Modified Midilli, Two-Term, Two-Term Exponential, and Wang and Singh) were fitted to the experimental moisture ratio data. Handerson and Pabis for freeze drying, logarithmic for sun drying and Page for convective and microwave oven drying were found to be the best models for explaining the drying behavior of the purple basil leaves with the highest R2 and lowest RMSE values. The effective moisture diffusivity (Deff) values of the dried purple basil leaves were calculated with Fick’s diffusion model and ranged from 1.62 × 10−9 to 7.09 × 10−8 m2/s. The energy efficiency of microwave oven drying was higher than the other methods.



This study was supported by Republic of Turkey, Ministry of Food Agriculture and Livestock (Project no: TAGEM Ar-Ge/16-61).


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Kadriye Altay
    • 1
    • 2
    Email author
  • Ali Adnan Hayaloglu
    • 2
  • Safiye Nur Dirim
    • 1
  1. 1.Department of Food Engineering, Engineering FacultyEge UniversityBornovaTurkey
  2. 2.Department of Food Engineering, Engineering FacultyInonu UniversityMalatyaTurkey

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