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Influence of drying air velocity on the chemical composition of essential oil from lemon grass

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Influence of drying air velocity on the chemical composition of essential oil from lemon grass

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dc.contributor.author Rocha, Ronicely Pereira es_ES
dc.contributor.author Melo, Evandro de Castro es_ES
dc.contributor.author Demuner, Antonio Jacinto es_ES
dc.contributor.author Radünz, Lauri Lourenço es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.date.accessioned 2018-07-06T07:19:10Z
dc.date.available 2018-07-06T07:19:10Z
dc.date.issued 2011 es_ES
dc.identifier.uri http://hdl.handle.net/10251/105405
dc.description.abstract [EN] Lemon grass (Cymbopogon citratus (D.C.) Stapf) is widely cultivated in Brazil and utilized for medicinal and industries purposes. The chemical composition of its essential oil is wide, but it has three main components: myrcene, geranial and neral. The effect of drying air velocity upon the chemical composition of the essential oil extracted from Brazilian lemon grass leaves was evaluated. The drying treatments were arranged in randomized blocks with a 3x2 factorial design: 3 drying air velocities (0.8 m s -1, 1.3 m s-1 and 1.8 m s-1) x 2 air velocity control methods, with three repetitions each. The essential oil components, after drying, were compared with the values obtained from the fresh plant (control). All drying treatments showed no difference for the main components (myrcene, geranial and neral) of the essential oil obtained from lemon grass, when compared to the fresh plant (control). es_ES
dc.language Inglés es_ES
dc.publisher International Research Journals es_ES
dc.relation.ispartof African Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Active principles es_ES
dc.subject Cymbopogon citratus es_ES
dc.subject Dryer es_ES
dc.subject Medicinal plants es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of drying air velocity on the chemical composition of essential oil from lemon grass es_ES
dc.type Artículo es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Rocha, RP.; Melo, EDC.; Demuner, AJ.; Radünz, LL.; Bon Corbín, J. (2011). Influence of drying air velocity on the chemical composition of essential oil from lemon grass. African Journal of Food Science and Technology. 2(6):132-139. http://hdl.handle.net/10251/105405 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://www.interesjournals.org/AJFST es_ES
dc.description.upvformatpinicio 132 es_ES
dc.description.upvformatpfin 139 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 2 es_ES
dc.description.issue 6 es_ES
dc.identifier.eissn 2141-5455 es_ES
dc.relation.pasarela S\214403 es_ES


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