Abstract
AbstractMicrowave drying of Spinacia oleracea leaves was experimentally compared to electric heating and room temperature drying. Differences in water loss kinetics have been analyzed and a theoretical model has been proposed. In drastically dried leaves strong alterations of the internal morphological structure are present while surface characteristics appear satisfactorily conserved. Chlorophyll content in acetone extracts of microwave dried leaves does not appear as reduced as in conventional methods.
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