NDLI: Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum AnnumL.) Undergoing Microwave Assisted Convective Drying

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Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum AnnumL.) Undergoing Microwave Assisted Convective Drying

Content Provider	Scilit
Author	Swain, Sachidananda Samuel, D. V. K. Bal, Lalit M. Kar, Abhijit
Copyright Year	2014
Description	Journal: International Journal of Food Properties Experiments were conducted to study the kinetics of colour change of yellow sweet pepper during microwave-assisted convective drying at power levels of 280, 210, 140, and 70 W; temperatures of 60, 45, and 30°C; and a constant air velocity of 1.5 m/s. Colour change kinetics were determined using Hunter's primary L, a, b values, chroma, hue, total colour change (ΔE), and browning index (BI) values. The results indicated that the degradation of a, ΔE, and hue followed zero order kinetics and L, b, chroma, and browning index followed first order kinetics. The rate constant was assumed to have Arrhenius-type dependence on temperature. Again, based on activation energy, b and hue parameters proved to be the most sensitive measures of color change, which could be taken into account during thermal processing of capsicum for getting a quality product.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.775150?needAccess=true
Ending Page	1964
Page Count	19
Starting Page	1946
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2013.775150
Journal	International Journal of Food Properties
Issue Number	9
Volume Number	17
Language	English
Publisher	Informa UK Limited
Publisher Date	2014-06-16
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Horticulture Yellow Sweet Pepper Colour Kinetics Microwave Assisted Convective Drying
Content Type	Text
Subject	Food Science

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