Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

The objective of this paper was to model the drying curves of the leaves of basil (Ocimum basilicum L.) in the infrared at temperatures of 50, 60, 70 and 80 degrees C and to evaluate the influence of drying temperature on the color of dried leaves. Drying was conducted in infrared dryer with temperature and greenhouse air circulation. Experimental data were fitted to eight mathematical models. The magnitude of the coefficient of determination (R-2), the mean relative error (P), the estimated mean error (SE) and chi-square test (chi(2)) were used to verify the degree of fitness of the models. From the study it was concluded that: a) the behavior of the drying curves of basil leaves was similar to most agricultural products, the drying times in the infrared were less than the drying times in an oven with air circulation, b) the mathematical drying model proposed by Midilli et al. (2002) was the one which best adjusted to the experimental data, c) the diffusion coefficient ranged from 9.10 x 10(-12) to 2.92 x 10(-11) m(2) s(-1) and d) the color of the samples was highly influenced by drying, becoming darker due to loss of chlorophyll with increasing temperature.