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\hypersetup{pdftitle={Effect of Microwave Drying on the Quality Aspects of Mulukhya(jew Mellow) Leaves   },pdfauthor={Ehab El Saeidy, Alaa El-Beltagy A. E.},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Drying, Jews Mellow, Microwave, mulukhyia, oven},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\begin{center}
\Large{\textbf{Effect of Microwave Drying on the Quality Aspects of Mulukhya(jew Mellow) Leaves   \footnote{\textbf{Contact Address:} Ehab El Saeidy, El Menoufiya University - Egypt, Agricultural Engineering, Kolyet El Zeraa, 32516~Shebin El Kom, Egypt, \mbox{e-mail}: \email{potsdam2004@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Ehab El Saeidy$^{1}$, Alaa El-Beltagy A. E.$^{2}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$El Menoufiya University - Egypt, Agricultural Engineering, Egypt}}}
\item[]{\small{\textit{$^{2}$El Menoufiya University - Egypt,  Food Science and  Technology., }}}
\end{itemize*}
\index[author]{El Saeidy, Ehab}
\index[author]{El-Beltagy A. E., Alaa}
\begin{center}
\vspace{1.1cm}
\textbf{Abstract}
\begin{abstract}
\normalsize{
Mulukhiyah (Jews Mellow) is a leafy summer vegetable. It is extremely popular national Egyptian food. Only the leaves are edible and it is available fresh, dry and frozen. Mulukhiyah is very cheap so that it is available for poor and rich Egyptians, so that Some consider it as the national Egyptian dish. 



Mulukhiyah leaves contain protein, carbohydrate, fiber, calcium, Phosphor, $\beta$-carotene, ascorbic acid and low fat (0.3 g\ 100g fresh leaves). Sun drying is the most traditional method to keep it in Egypt. Although this method of drying is free but Mulukhiyah polluted, at least by dust. 



The microwave oven is one of the great inventions of the 20\textsuperscript{th} century. Microwave oven is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food. Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water.



This work is aimed to dry Mulukhiyah by clean and fast method using microwave oven. Mulukhya was dried at different watt levels (450, 600 and 800 watt) for different time periods. The effect of drying method on the chlorophil, B-carotene ascorbic acid and total phenolic contents as well as the antioxidant activity was evaluated.



}

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\noindent \textbf{Keywords:} Drying, Jews Mellow, Microwave, mulukhyia, oven
\index[key]{Drying}
\index[key]{Jews Mellow}
\index[key]{Microwave}
\index[key]{Mulukhyia}
\index[key]{Oven}
\end{document}