Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.)

@inproceedings{Pkknen1989EffectsOD,
  title={Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.)},
  author={K. P{\"a}{\"a}kk{\"o}nen and Taina Malmsten and Lea Hyv{\"o}nen},
  year={1989}
}
Sorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2-yr period in experiments investigating the effects of packaging and storage temperature and time for air-dried and freeze-dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze-dried… CONTINUE READING