Results of experimental research on drying Occimum basilicum

The aim of this paper is to summarize the results obtained experimentally by determining the characteristic drying curve based on the tests performed. The method adopted is to study the variation of the standardized drying rate f as a function of the reduced water content W. This leads to the convergence of the different values obtained around one average curve, which is the characteristic drying curve. The equation expressing the drying kinetics of the product is written as follows: f*=f(W) . The dimensionless water content (-dW/dt) represents the continuity of relative humidity fluctuations during drying.