Ciencia y Tecnología Alimentaria

ISSN: 1135-8122
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Sociedad Mexicana de Nutrición y Tecnología
de Alimentos
México

Silva, A. S.; Almeida, F. de A. C.; Lima, E. E.; Silva, F. L. H.; Gomes, J. P.

Drying kinetics of coriander (Coriandrum sativum) leaf and stem
Ciencia y Tecnología Alimentaria, vol. 6, núm. 1, 2008, pp. 13-19
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
Reynosa, México

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SOMENTA Cienc. Tecnol. Aliment. 6(1) 13-19 (2008) CIENCIA Y
Sociedad Mexicana de Nutrición www.somenta.org/journal ISSN 1135-8122 TECNOLOGÍA
y Tecnología de los Alimentos ALIMENTARIA

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM

CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Silva, A. S.1*; Almeida, F. de A. C.1; Lima, E. E.1; Silva, F. L. H.2; Gomes, J. P.1
1
Academic Unity of Agricultural Engineering, Federal University of Campina Grande (UFCG), Av. Aprígio Veloso 882,
CEP: 58109-900. Campina Grande-PB, Brazil
2
Academic Unity of Chemical Engineering, Federal University of Campina Grande (UFCG), Av. Aprígio Veloso 882,
CEP: 58109-900. Campina Grande-PB, Brazil

Recibido/Received 24-08-2007; aceptado/accepted 17-01-2008

*Autor para la correspondencia/Corresponding author. E-mail: adriano_santana@yahoo.com.br
Abstract
The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures
(50, 60, 70, and 80 °C) at constant air velocity (1.5 m s-1) in a fixed-bed dryer. Three drying models, Henderson and Pabis,
Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that
the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a
pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily
describe the air-drying curves of coriander leaves and stems.

Resumen
La cinética del secado de las hojas y tallos de cilantro, con o sin escaldado, se estudió a diferentes temperaturas (50,
60, 70 y 80 °C) con velocidad constante del aire (1,5 m s-1) en un secador de lecho fijo. Tres modelos matemáticos: Pabis y
Henderson, Midilli et al., y el logarítmico, se ajustaron a los datos experimentales. De acuerdo a los resultados obtenidos,
se comprobó que el aumento de la temperatura del aire de secado, aumentó la velocidad de secado de la hoja y tallo de
cilantro. El escaldado utilizado como pre-tratamiento, favorece el aumento en la velocidad de secado del tallo. El modelo
matemático de Midilli et al. presentó mejor ajuste para los datos experimetales.

Keywords: Pretreatment, Coriandrum sativum, blanching, dehydration

Palabras clave: Pretratamiento, Coriandrum sativum, escaldado, deshidratacíon

INTRODUCTION in commercial value. The technique causes the

Coriander is a seasoning herb that belongs to the
umbelliferous family, being widely used in several countries
in the world. In Brazil, where coriander is planted mainly in
the Northern and Northeastern regions, its importance is
directed to the use of its leaves to prepare typical food.
This herb leaves are particularly preferred in the Brazilian
culinary, especially in the northeast; however, the great
preference for coriander leaves in food preparation
generates the waste of its stems and roots waste up to
about 40 % of the bunch of coriander sold in the markets,
thus losing a niche in the production of dehydrated
seasonings, consequently, an increase in income for farmers.
However, an important observation about the
coriander is the moisture content, which favors both its
microbial and nutritional degradation, requiring immediate
processing in order to increase its shelf life and provide
the final product with quality. Among the techniques used
to maintain post-harvest quality of herbs, drying is used
as conservation method to prevent deterioration and loss
transformation of the product, adding value to it and
originating a new option in the market. Drying has the
advantage of facilitating the conservation of foods,
prolonging shelf-life and reducing the volume of the
product, which facilitates and reduces costs of
transportation, promoting physical-chemical stability and
adding economical value to the final product (Akpinar et
al, 2003).
However, the use of such a technique without any
previous knowledge and parameter control, such as
temperature, air velocity and initial moisture that controls
the drying process, can lead to complete nutritional and
sensorial degradation of agricultural products submitted
to the technique (Varnalis et al., 2001). The effect of the
parameters in fruit and herb dehydration was studied by
Akpinar (2005) and by Mohamed et al. (2005), for the
drying in thin layers of eggplant and leaves of Citrus
aurantium, respectively.
One of the most important aspects of food
dehydration is the mathematic modeling of the drying

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Cienc. Tecnol. Aliment. 6(1) 13-19 (2008) ISSN 1135-8122 ©2008 SOMENTA

Table 1. Mathematical models applied to the experimental data.

Tabla 1. Modelos matemáticos empleados en el análisis de los datos experimentales.

N° Model name Model References

Mt − Me
1 Henderson and Pabis MR = = a exp ( − kt) Henderson and Pabis (1961)
M0 − Me
Mt − Me
2 Midilli et al. MR = = a exp ( − kt n ) + bt Midilli et al. (2002)
M0 − Me
Mt − Me
3 Logarithmic MR = = a exp ( − kt) + c Özdemir and Devres (1999)
M0 − Me

process, which makes designers choose the best operating
conditions, thus developing the drying equipment
according to desired conditions. The mathematical
modeling was studied by Sacilik and Unal (2005), for the
solar drying of organic tomatoes, and by Sharma and
Prasad (2001), for the drying of garlic in fine layers.
Aiming to minimize the effect of drying parameters
on the final quality of dehydrated products, and mainly,
aiming to reduce the time in which agricultural products
are exposed to drying conditions, pretreatments have been
used. Such pretreatments can be classified as physical and
chemical. Among them, blanching stands out, being
usually used to prevent undesirable tastes and changes
in the color of the product caused by enzymatic reactions.
The purpose of this work was to study the drying kinetics
of coriander leaves and stems, with or without blanching,
in order to determine, among three mathematical models,
the one that best represents the drying behavior and
determines the effective diffusion coefficient of the
coriander leaf and stem in the conditions presented.
MATERIALAND METHODS
Raw materials
Coriander (Coriandrum sativum L.) was bought at
the Farmers’ Market in Campina Grande, Paraíba. When
received, it was cleaned and washed to remove the extra
time was obtained by discontinuous weighing of the sets
on digital scales, with a ± 0.01g precision, up to a constant
weight. Each experiment was performed twice.
Mathematical models
During the thin layer drying experiment, the
moisture ratio (MR) (Eq.1), of the coriander leaves and
stems was calculated as follows:
Mt − Me
MR = (1)
M0 − Me
where M0 and Me are the initial and equilibrium moisture
(% dry basis), respectively, and Mt is the moisture varying
with time (% dry basis). The analysis and the
representation of the experimental data of the drying
process were performed using three empirical thin-layer
models (Table 1). In the models a, b, c, and n are parameters
of the models, k is the drying constant (min-1) and t is the
drying time (min).
The mathematical models were applied to the
experimental data through non-linear regressions, using
the computer program Statistica version 5.0. The best
model describing the thin layer drying characteristics of
coriander samples was chosen as the one with the highest
determination coefficient (R2) and the least root mean
square error (RMSE) (Eq. 2) (Sacilik and Elicin, 2006;
Doymaz, 2004).
N

soil. Then, it was sanitized with sodium hypochlorite at 5 ∑ (MR pre,i − MRexp,i )2 (2)
i =1
RMSE =
ppm for 10 min, and later separated into leaves and stems, N
removing the roots. The leaves and the stems, cut into 5 where MRexp,i is the ith experimental moisture ratio, MRpre,i
cm-long pieces, were put separately into polyethylene is the ith predicted moisture ratio, N is the number of
bags in a domestic refrigerator, where remained for three observations.
days.
Determination of the effective diffusivity coefficients
Drying procedure The coefficient of effective diffusion (Deff) was
The dehydration of the leaves and stems was determined by using the analytical solution of the equation
performed in a fixed bed dryer at temperatures of 50, 60, of the second law of Fick for flat slab (Eq. 3), with
70, and 80 °C and drying air velocity of 1.5 m s-1. Samples assumptions of moisture migration only by diffusion,
of approximately 20 g were individually identified and negligible shrinkage, constant temperature and diffusivity
distributed in metallic baskets of previously known coefficients (Crank, 1975).
weights. The sets (baskets and samples) were taken to the Mt − Me 8 ∞
1  t 
∑ (2n + 1) exp− (2n + 1)
2
drying chamber and the loss of water in relation to the MR = = ⋅ π 2 ⋅ Deff ⋅ (3)
M0 − Me π2 n =0 4 L2 

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SOMENTA ©2008 Silva et al.: Drying kinetics of coriander …

1.0 Leaf with blanching

1.0
50 °C without blanching
50 °C with blanching 50 °C
60 °C without blanching 60 °C
0.8 60 °C with blanching 70 °C
0.8
80 °C
Moisture ratio

Moisture ratio
0.6 0.6

0.4 0.4

0.2 0.2

0.0 0.0
0 100 200 300 400 500 600 0 20 40 60 80 100 120 140 160 180 200
Drying time (min) Drying time (min)

1.0 1.0 Stem with blanching

70 °C without blanching 50°C
70 °C with blanching 60°C
80 °C without blanching 70°C
0.8 80 °C with blanching 0.8 80°C
Moisture ratio

Moisture ratio
0.6 0.6

0.4 0.4

0.2 0.2

0.0 0.0
0 20 40 60 80 100 120 140 160 180 200 0 100 200 300 400 500 600
Drying time, min Drying time (min)

Figure 1. Effect of temperature on the drying of the coriander Figure 2. Effect of temperature on the drying of the coriander
leaves and stems without blanching. leaves and stems with blanching.

Figura 1. Efecto de la temperatura en el secado de las hojas y Figura 2. Efecto de la temperatura en el secado de las hojas y
tallo del cilantro sin escaldado. tallo del cilantro escaldado.

where Deff is the effective diffusivity coefficient (m2 s-1), L
is the thickness mean of the slab (m) (0,000033 m for leaves
and 0,00319 m for stems), t is the time (min), n is the number
of terms in the series (n = 5).
Blanching
Blanching was done in distilled water at 90 °C,
where, after reaching the desired temperature, the samples
were immersed for thirty seconds and then immediately
taken out and cooled in tap water.
RESULTS AND DISCUSSION
Drying curves assessment
The effect of the drying temperature on the
dehydration of coriander leaves and stems, with and
without blanching, is shown in Figures 1 and 2. It was
verified that the increase in temperature favors to the
drying time decrease and drying rate increase. This
behavior was described both by Doymaz (2005), when
studying the drying of mint leaves, and Sharma et al.
(2005), when studying the drying kinetics of onion.
Moreover, it is observed in Figure 1 and 2 that the drying
of the leaves and stems, with and without blanching,
occurs exclusively in the falling rate period. This
behavior leads to consider diffusion as being the main
mechanism of the migration of moisture in the drying
process of coriander leaves and stems, with and without
blanching. Drying processes, also at falling rate period,
were observed by Silva et al. (2005), when the drying
kinetics of coriander leaves in thick layers was studied,
and by Krokida et al. (2003), when the drying of
vegetables such as pumpkin, carrots, potatoes, etc. was
evaluated.
The average time, maximum and minimum, required
to reduce the mean moisture contents of 614.28 % (dry
basis) of coriander leaves, with or without blanching, to
the mean moisture contents of 4.17% (dry basis), ranges
from 210 (50 °C) to 60 (80 °C) min and, for the stem, with
initial moisture of 1150 % (dry basis), at the same
conditions, ranges from 600 (50 °C) to 140 (80 °C) min.

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1.0 1.0
50 °C - without blanching 50°C without blanching
50 °C - with blanching 50°C with blanching
60 °C - without blanching 60°C without blanching
0.8 60 °C - with blanching 0.8 60°C with blanching

Moisture ratio
Moisture ratio

0.6 0.6

0.4 0.4

0.2 0.2

0.0 0.0
0 20 40 60 80 100 120 140 160 180 200 0 100 200 300 400 500 600
Drying time (min) Drying time (min)

1.0 1.0
70°C - without blanching
70°C - with blanching 70°C without blanching
80°C - without blanching 70°C with blanching
0.8 80°C - with blanching 0.8 80°C without blanching
80°C with blanching

Moisture ratio
Moisture ratio

0.6 0.6

0.4 0.4

0.2 0.2

0.0 0.0
0 10 20 30 40 50 60 70 80 0 20 40 60 80 100 120 140 160 180 200
Drying time (min) Drying time (min)

Figure 3. Effect of blanching on the drying of coriander leaves. Figure 4. Effect of blanching in drying coriander stems.

Figura 3. Efecto del escaldado en el secado de las hojas del cilantro. Figura 4. Efecto del escaldado en el secado de los tallos del cilantro.

Blanching effect in the drying process of coriander
leaves for the studied temperatures are found in Figure 3,
where it can be observed that this pre-treatment leads to
drying rate decrease and, consequently, drying time
increase. This behavior can be attributed to the excess of
water and modifications in the texture of the sample, which
has became pasty. Ahmed et al. (2001) studied the drying
kinetics of coriander leaves at temperatures from 40 to 70
°C. They also observed a decrease in the drying rate when
they applied blanching as a pre-treatment to drying.
In Figure 4, blanching effects on drying stems under
the same drying conditions as the coriander leaves favor
drying rate increase and drying time decrease. This can be
attributed to modifications caused by blanching of stem
cellular wall, since this treatment has as objective partial
tissue cooking, making the cellular membranes more
permeable to moisture transfer (Aguirre, 2002).
According to Nieto et al. (2001), blanching can
increase drying rate due to the elimination of the cellular
membrane resistance to water diffusion, and by decreasing
the cellular wall resistance to water flow. The effect of
blanching as to the reduction of drying rate and time has
been supported by various researchers, among them Pal
and Chakraverty (1997), when they studied the thin layer
of drying mushrooms, and Ramesh et al. (2001), in the
study of the effects of the process parameters in drying
paprika.
Mathematical modeling of the drying process
Table 2 presents the parameters of the equations
applied to the experimental data obtained in the drying
process of coriander leaves, with and without blanching.
According to the results, it is verified that for all the
temperatures studied in the drying process of the coriander
leaf, with or without blanching, the models of Henderson
and Pabis, Midilli et al. as well as the Logarithmic fit the
experimental data well with R2 over 0.99. However, among
these models, the model of Midilli et al. can be considered
as the one that best describes the drying process of leaves,
with and without blanching, because in most cases, it
presents the least RMSE. Akpinar (2005) presented similar
findings to the ones reported above regarding apples and
pumpkin. Gunhan et al. (2005) also presented some similar
findings concerning to bay leaves.

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SOMENTA ©2008 Silva et al.: Drying kinetics of coriander …

Table 2. Estimated values of parameters of different models used for the representation of thin-layer drying of coriander leaves, with and
without blanching, at different temperatures.

Tabla 2. Valores estimados de los parámetros estudiados para representar la velocidad de secado de las hojas y tallo del cilantro con y sin
escaldado, a distintas temperaturas.

Parameters
Sample Models T (°C) R2 RMSE
a k (min-1) c n b
1 50 0.980 0.059 - - - 0.9993 0.0081
60 0.995 0.137 - - - 0.9986 0.0118
70 1.007 0.286 - - - 0.9991 0.0086
80 0.998 0.394 - - - 0.9998 0.0040
2 50 0.996 0.070 - 0.942 -4.57 x 10-06 0.9997 0.0053
60 0.993 0.134 - 1.008 -4.93 x 10-08 0.9990 0.0091
Unblanched
70 0.999 0.251 - 1.083 3.24 x 10-05 0.9997 0.0052
80 1.001 0.403 - 0.982 2.85 x 10-05 0.9998 0.0036
3 50 0.979 0.059 0.002 - - 0.9940 0.0080
60 0.997 0.137 -0.002 - - 0.9992 0.0091
70 1.008 0.285 -0.001 - - 0.9910 0.0086
80 0.997 0.396 0.002 - - 0.9980 0.0037
1 50 0.950 0.048 - - - 0.9919 0.0183
60 0.992 0.096 - - - 0.9993 0.0078
70 0.988 0.133 - - - 0.9994 0.0072
80 0.983 0.172 - - - 0.9990 0.0099
2 50 0.998 0.081 - 0.8451 2.46 x 10-06 0.9980 0.0040
60 0.996 0.101 - 0.9825 -8.37 x 10-06 0.9993 0.0076
Blanched
70 1.000 0.152 - 0.9405 1.31 x 10-05 0.9999 0.0029
80 0.998 0.194 - 0.9444 4.22 x 10-05 0.9995 0.0071
3 50 0.904 0.039 0.007 0.9921 0.0275
60 0.9915 0.096 0.001 0.9993 0.0078
70 0.9840 0.135 0.005 0.9995 0.0063
80 0.9689 0.154 0.008 0.9991 0.0098

The model parameters applied to the experimental
data obtained in the drying process of the coriander stem,
with and without blanching, the R2 and RMSE, are showed
in Table 3. According to Table 3, it is verified that the
behavior of the parameters of the models obtained for the
stem is similar to that observed for the leaves, and that the
temperature of the air-drying influences the drying
constant k (min-1), where the increase of this parameter
reflects on the increase of k. Furthermore, among the
models applied to the experimental data, it can be observed
that the models of Henderson and Pabis, Midilli et al. and
Logaritmic describe the process with R2 above 0.99, which
is the model of Midilli et al. and considered to be the model
that best represents, in most cases, the drying process of
the stem, with and without blanching, because it presents
the least value for RMSE.
Effective diffusion coefficients
Table 4 presents the values of effective diffusion
coefficients (D eff) obtained for the drying process of
coriander leaves and stems, with and without blanching,
at the air temperatures studied. Such results demonstrate
that the analytical solution to the diffusion equation of
Fick for flat slab represents exactly the drying process of
the coriander leaf and stem, with and without blanching,
with R2 superior to 95 %, and that the Deff is influenced by
the increase of the air-drying temperature.
These results are in agreement with Madamba et
al. (1996), who studied the drying of layers of garlic at
temperatures from 50 to 90 °C and found values for the
Deff ranging from 2.02 to 4.24 x 10-10 m2 s-1. When studying
the drying kinetics of onion plants at 50, 60, and 70 °C,
with air-drying velocity at 0.5 to 1.0 m s-1, Park et al. (1996)
obtained an increase in the D eff by elevating the
temperature and air-drying velocity. The same authors
found values from 1.37 to 4.22x10-11 m2 s-1for the Deff.
According to the results obtained (Table 4), the Deff
for the leaf without blanching is higher than that of the
leaf with blanching, reinforcing that the migration of
moisture in the interior of the blanched leaves finds greater
resistance when compared to leaves that were not
blanched. However, the stem without blanching presents
a behavior contrary to that verified in the leaf without
blanching, i.e., the Deff of the stem with blanching presents
a value higher than the Deff of the stem without blanching,
justifying the increase in the drying rate and the time
decrease of the process for the blanched samples. On the
theme, the values of the Deff found for the stem, with and

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Table 3. Estimated values of parameters of different models used for the representation of thin-layer drying of coriander stems, with and
without blanching, at different temperatures.

Tabla 3. Valores estimados de los parámetros estudiados para representar la tasa de secado de las hojas y tallo del cilantro con y sin escaldado en
las distintas temperaturas.

Parameters
Sample Models T(°C) R2 RMSE
a k (min-1) c n b
1 50 0.998 0.009 - - - 0.9998 0.0052
60 1.003 0.017 - - - 0.9996 0.0107
70 0.988 0.042 - - - 0.9994 0.0073
80 1.019 0.057 - - - 0.9979 0.0157
2 50 0.993 0.009 - 1.013 -1.17 x 10-05 0.9999 0.0037
60 0.989 0.014 - 1.049 -1.25 x 10-05 0.9993 0.0085
Unblanched 70 1.002 0.051 - 0.947 2.75 x 10-06 0.9998 0.0041
80 0.991 0.041 - 1.105 -9.81 x 10-05 0.9996 0.0070
3 50 1.003 0.009 -0.0081 - - 0.9999 0.0035
60 1.009 0.017 -0.0099 - - 0.9991 0.0092
70 0.985 0.043 0.0058 - - 0.9995 0.0064
80 1.036 0.054 -0.0241 - - 0.9989 0.0115
1 50 0.955 0.012 - - - 0.9973 0.0161
60 0.994 0.026 - - - 0.9990 0.0094
70 0.989 0.045 - - - 0.9994 0.0074
80 1.012 0.101 - - - 0.9967 0.0187
2 50 0.989 0.031 - 0.797 -1.88 x 10-05 0.9994 0.0070
60 0.990 0.024 - 1.013 -6.53 x 10-06 0.9990 0.0092
Blanched
70 0.997 0.050 - 0.968 7.76 x 10-06 0.9995 0.0065
80 0.987 0.078 - 1.046 -2.71 x 10-05 0.9986 0.0122
3 50 0.954 0.012 0.0011 - - 0.9973 0.0160
60 0.996 0.025 -0.0037 - - 0.9990 0.0090
70 0.986 0.046 0.0042 - - 0.9995 0.0070
80 1.003 0.087 -0.0076 - - 0.9985 0.0126

Table 4. Effective diffusion coefficients (m2 s-1) obtained in the drying process of coriander leaves and stems.

Tabla 4. Coeficientes efectivos de difusión (m2 s-1) obtenidos en el proceso de secado de las hojas y tallos del cilantro.

Temperature Without blanching With blanching

(°C)
Leaf R2 Stem R2 Leaf R2 Stem R2
50 3.481 x 10-13 0.9904 4.274 x 10-10 0.9801 2.932 x 10-13 0.9956 6.390 x 10-10 0.9926
-13 -10 -13 -10
60 8.445 x 10 0.9908 9.273 x 10 0.9807 4.840 x 10 0.9887 12.510 x 10 0.9922
-13 -10 -13 -10
70 16.750 x 10 0.9854 20.470 x 10 0.9883 6.614 x 10 0.9923 24.640 x 10 0.9899
-13 -10 -13 -10
80 23.970 x 10 0.9931 35.490 x 10 0.9515 10.220 x 10 0.9894 47.930 x 10 0.9837

without blanching, are in the range (10-8 to 10-12 m2 s-1) of
those referred by Zogzas et al. (1996). Regarding foods
and leaves, the values are almost the same (Table 4).
CONCLUSIONS
The increase in temperature in the drying of
coriander leaves and stems, with or without blanching,
increases the drying rate and decreases the drying time.
The mathematical model of Midilli et al. is the one that
in general best represents the drying process of the
coriander leaves and stem, for the range of the air-drying
temperature studied. Blanching applied as a pre-
treatment to drying reduces the drying rate of the leaves
and increases that of the stem. The effective diffusion
coefficient increases with the elevation of the air-drying
temperature.

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