Makale detayı · 2009
Color Change Kinetics of Microwave Dried Basil
- Yıl
- 2009
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Drying Technology
- Katalog eşleşmesi (ISSN) Drying Technology
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of basil (Ocimum basilicum L.) during microwave drying. The color parameters for the color change of the materials were quantified by Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of the total color change (ΔE), chroma, hue angle, and browning index. The microwave-drying process changed color parameters of L, a, and b, causing a color shift toward the darker region. The mathematical modeling study of color change kinetics showed that a and b fitted to a first-order kinetic model, while L and total color change (ΔE) followed a zero-order kinetic model. However, chroma and browning index (BI) followed a first-order kinetic model, whereas hue angle followed a zero-order kinetic model. For calculation of the activation energy for colour change kinetic parameters, the exponential expression based on Arrhenius equation was used.
Konular
Atıflar
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77 atıf
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Yerel katalogda bu makaleye atıf yapan 12 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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