Investigation and modelling of microwave drying, rehydratation and color change kinetics of melissa leaves

Drying is one of the oldest method for increasing shelf life of fruits and vegetables. In the past, method which used to dry under sunlight caused troubles like contamination of foods with dirt, dust, bugs etc. is replaced with industrial method which has high yield and also much more faster. In this study, we worked on microwave drying of melissa (Melissa officinalis), color change while drying (L, a, b values) and rehydratation capacity of dryed melissa at different temperatures. Also with the obtained data, we created a mathematical model. As a result at 360 W which is optimum value we found, we had a trade quality product only in 6 minutes.