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Abstract
The aims of this research were to study and optimize the effects of different electromagnetism wave (microwave) powers on drying procedure of Bakhtiari savory. The essential oils from shade and microwaves dried samples were isolated by hydrodistillation in a Clevenger apparatus and analysed by gas chromatography-mass spectrometry (GC-MS). The results showed that with increasing the microwave power, drying time and essential oil yield decreased. The highest values of thymol and carvacrol and sum of them that show the quality of essential oil was obtained with 800 W microwave power. The results of optimization using Response Surface Methodology revealed that the optimum point was 561.3 W microwave power. At this point, the analytical software obtained the p-cymene, γ-terpinene, thymol, carvacrol, yield and drying time values were 5.61%, 12.61%, 12.87%, 43.28%, 1.79% and 445.37 s, respectively. Hence, if we consider the quality of essential oil together with shorter time of drying, the microwave power of 800 W is recommended and if essential oil yield is more important than its quality, shade-dried is recommended.