Evaluation of alternative drying methods for condimentary plants transformation

Abstract

Aromatic and spicy plants have been studied over time for their medicinal properties and
their culinary values, bringing innumerable benefits to man. The objective of this work was to
evaluate three methods of drying plants for food. Thirty samples of basil (Ocimum basilicum)
were harvested, sanitized and identified in ten samples divided between three drying methods:
a 60 ° C drying oven, a clothesline with tulle bags and in a box made of eucalyptus wood, the
last two at room temperature. After the drying process, the percentage of dry matter of each
treatment was evaluated. It was verified that the drying time in tulle bags and wooden box was
of fifteen days while in the drying oven was three days. The cost of drying in tulle bags was the
lowest. There was no statistical difference between treatments in terms of dry matter production.
Considering the practicality, effectiveness and low cost, the method of outdoor drying in
bags of tulle is a viable alternative to family farming and should be evaluated in more depth.