Drying is the most common food preservation, particularly for medicinal plants and herbs
because of reduction of essential oils and changes of qualitative properties such as color,
which both of them influence on the economical value of the products. Drying process of
Lavandula officinalis L. flowers was studied and modeled in this investigation. Independent
variables were temperature at three levels (40, 50 and 60° C), air velocity at two levels (0.5
and 1 m/s) and product depth at three levels (1, 2 and 3 cm). The experimental data was …

Drying is the most common food preservation, particularly for medicinal plants and herbs
because of reduction of essential oils and changes of qualitative properties such as color,
which both of them influence on the economical value of the products. Drying process of
Lavandula officinalis L. flowers was studied and modeled in this investigation. Independent
variables were temperature at three levels (40, 50 and 60 C), air velocity at two levels (0.5
and 1 m/s) and product depth at three levels (1, 2 and 3cm). The experimental data was …