Infrared drying of herbs

Drying experiments on peppermint (Mentha piperita L.), anise hyssop (Agasta che foeniculum L.), parsley (Petroselinum crispum L.) and garden angelica ( Angelica archangelica L.) were conducted using near infrared drying, operat ing at a product temperature of 35-50 degrees C. The oil content, compositi on and residual water content of the dried herbs were determined. The micro biological quality of the fresh and the dried material was determined for t otal bacterial count and coliforms, moulds and yeasts. The results indicate that infrared radiation has potential for drying herbs since it is gentle and shortens the processing time.