Bu çaly?mada, nem kontrollü güne? enerjili bir kurutucuda biberiye, maydanoz ve nane kurutulmasy deneysel olarak incelenmi?tir. Kurutma syrasynda ürünlerde meydana gelen nem de?i?imi kütle ölçüm metodu ile takip edilmi?tir. Biberiye, maydanoz ve nane syrasy ile 2.7 g su/ g kuru madde, 7.05 g su/g kuru madde ve 5.71 g su/g kuru madde nem miktarlaryndan 0.18 g su/g kuru madde, 0.28 g su/g kuru madde ve 0.28 g su/g kuru madde nem miktarlaryna kadar 7 saatte kurutulmu?lardyr. Kurutma sonrasy yapylan analizler dy? ortamyn kontrolsüz de?i?en hava ?artlarynda yapylan kurutmaya göre, kurutucuda yapylan a?yrlyk ölçümü ve nem kontrollü kurutmanyn ürün kalitesini arttyrdy?yny göstermi?tir.

In this study, Rosemary, Parsley and Mint drying have been experimentally investigated in humidity controlled solar dryer. Moisture changing in during drying was determined with the weight measurement method. Rosemary, Parsley and Mint were dried from the moisture contents of 2.7 g water/g dry matter, 7.05 g water/g dry matter and 5.71 g water/g dry matter to 0.18 g water/g dry matter, 0.28 g water/g dry matter and 0.28 g water/g dry matter respectively in humidity controlled solar dryer in a period of 7 hours. The analysis of after drying showed increases product quality by weight measurement and humidity controlling in solar dryer according to uncontrolled changing drying air conditions in external environment.