TABLE 2.

Drying temperature, weight, moisture content, drying time, microbial load, and essential oil for thyme, lavender, lemongrass, marjoram, sage, and basil under drying systems.

Sample	Input drying data			Output drying data			Quality parameter
	Temp. (°C)	WI (kg)	MCI (%)	WF (kg)	MCF (%)	DT (h)	ML (CFU/g)	EO (%)
Thyme	30	40	62.60	14.96	23.40	40	6.23 ± 0.32	1.30 ± 0.17
	40	40	62.30	15.08	23.50	26	6.18 ± 0.17	1.73 ± 0.29
	50	40	62.20	15.12	23.50	18	7.3 ± 0.33	0.41 ± 0.02
Lavender	30	40	70.90	11.64	20.60	54	5.08 ± 0.11	2.47 ± 0.18
	40	40	71.00	11.6	20.60	30	4.17 ± 0.57	2.76 ± 0.24
	50	40	70.90	11.64	20.60	22	5.9 ± 0.49	1.16 ± 0.083
Lemongrass	30	40	69.20	12.32	21.30	40	6.07 ± 0.32	1.55 ± 0.02
	40	40	68.40	12.64	21.60	24	4.74 ± 0.20	1.96 ± 0.04
	50	40	69.20	12.32	21.30	16	5.95 ± 0.10	1.10 ± 0.05
Marjoram	30	40	73.00	10.8	19.70	42	5.85 ± 0.52	2.60 ± 0.12
	40	40	73.00	10.8	19.70	24	5.4 ± 0.20	3.40 ± 0.11
	50	40	72.80	10.88	19.80	18	6.6 ± 0.08	1.58 ± 0.07
Sage	30	40	75.30	9.8	18.50	38	4.8 ± 0.34	2.39 ± 0.06
	40	40	75.50	9.8	18.50	28	4.0 ± 0.22	2.95 ± 0.03
	50	40	75.80	9.68	18.30	20	4.3 ± 0.27	1.91 ± 0.07
Basil	30	40	84.80	6.08	12.90	58	5.11 ± 0.26	1.36 ± 0.11
	40	40	84.90	6.04	12.80	46	4.85 ± 0.49	1.69 ± 0.06
	50	40	84.50	6.20	13.1	32	5.23 ± 0.31	0.86 ± 0.04

Temp: drying temperature (°C); W_I: initial weight of fresh material (kg/batch); MC_I: initial moisture content (wb, %); W_F: final weight of dried material (kg); MC_F: final moisture content (wb, %); DT: drying time (h); ML: microbial load (CFU/g); EO: essential oil (%).