Food Drying and Modeling
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Peer reviewed
Abstract
Abstract
Holy basil (Ocimum tenuiflorum) is a perishable herb with a high moisture content. Traditional hot-air drying methods result in longer drying times, higher energy use, and reduced quality. This study investigates combined hot-air and microwave drying to improve drying efficiency, reduce energy consumption, and maintain product color. A drying method was developed to evaluate the effects of hot air temperature (60, 70, and 80 °C) and microwave power level (300, 400, and 500 W) on drying kinetics, moisture diffusivity, color retention, and energy consumption. A mathematical transport model was developed in COMSOL Multiphysics to simulate the drying process. The model showed good agreement with experimental data. The results showed that microwave-hot air drying substantially accelerated moisture removal. Higher microwave power and hot-air temperature reduced drying time and specific energy consumption while increasing the effective moisture diffusivity. Combined hot‑air and microwave drying resulted in a lower total color change. The highest effective moisture diffusion coefficient (2.79 × 10⁻¹¹ m²/s) and the lowest total specific energy consumption (529.91 MJ/kg water evaporated) were obtained at a hot-air temperature of 80 °C and a microwave power of 300 W.
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@article{Pisitsungkakarn2026Drying,
title = {Drying holy basil using combined microwave and hot-air technology: An analysis of drying kinetics, energy efficiency, and color retention},
author = {Sumol Sae-heng Pisitsungkakarn and Anatticha Chanthaphan and Thanit Swasdisevi and Ponlakrit Kumklam and Weera Sriariyakul},
journal = {Engineering and Applied Science Research},
year = {2026},
doi = {10.64960/easr.2026.266230},
url = {https://doi.org/10.64960/easr.2026.266230}
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