Mentha spicata drying via infrared: Mathematical modeling and evaluation of two‐step temperature potential for improving drying characteristics

Abstract

AbstractTo assess the effects of a two‐step temperature method (TTM) on dehydration parameters, color deterioration of dried samples, and specific energy consumption (SEC), spearmint leaves were dried using infrared (IR) undergoing the TTM. Moreover, 14 mathematical models were compared based on the adjusted correlation coefficient, reduced chi‐square, and root mean square error to estimate drying curves. Changes in the color of the dried product at two‐step temperatures of 70to60°C, 60to50°C, and 50to40°C led to decreases of 2.69, .81, and 3.34 compared to fixed temperatures of 70, 60, and 50°C, respectively. On the other hand, the specific energy consumption (SEC) increased by 5.43, 10.92, and 22 MJ.g−1 H2O at 70to60°C, 60to50°C, and 50to40°C compared to 70, 60, and 50°C, respectively. To interpret the results from another point of view, three basic objectives of shortening drying time, reducing energy consumption, and raising the quality of the dried product are achieved in the TTM. For instance, the drying time and energy consumption are reduced at a two‐step temperature of 70to60°C compared to the fixed temperature of 60°C, along with a decrease in the color change compared to the fixed temperature of 70°C. The results indicated that Midilli et al. model resulted in the best fitness in explaining the IR drying behavior of spearmint leaves.Practical applicationsDuring the falling rate period in drying process and especially at higher temperatures and powers, there is a potential for a decrease in the quality of the dried product, and even the risk of thermal runaway due to excessive temperature increase. Certainly, at lower powers and temperatures, the quality of the dried product can be enhanced. However, in this situation, the duration of the process and the energy consumed, which are two crucial factors in the drying process, increase, leading to financial losses for the producer. In the two‐step temperature method (TTM), due to the temperature reduction during the critical period of falling rate, the quality of the dried product improves by considering the processing time and energy consumption.