EVALUATION OF DRYING BEHAVIOR AND SENSORY QUALITY OF OREGANO (Origanum vulgare L.) USING MECHANICAL DRYER

The general objective of this study was to determine the drying behavior and sensory qualities of oregano (Oreganum vulgare) using a vertical-type mechanical dryer. It was conducted at the Agricultural and Biosystems Engineering Complex, Mindanao State University — General Santos City. The drying behavior of oregano leaves were determined using two factors, temperature and airflow rates. The oregano leaves were dried from an initial moisture content of 95.9% to a final moisture content of 12%. Air drying was also conducted as a control. The results showed that the higher the temperature and the lower the airflow rate, the faster the drying process. It is also observed that the faster the drying process the lesser the electrical consumption. In the data gathered it was shown that Treatment 2, 55°C, 1.7032 m3/min, had the shortest and fastest drying time and drying rate, respectively. The average drying time and drying rate of the air dried and mechanical dried oregano leaves were significantly different since mechanical dryer had a higher temperature. Lastly for the sensory evaluation of oregano powder, the five treatments are not significantly different in color, aroma, and taste while it has a significant difference in texture and general acceptability.