Color Change Kinetics of Spinach Undergoing Microwave Drying

New model for colour kinetics of plum under infrared vacuum condition and microwave drying

“…This implies that the degradation rate of colour was faster as a result of higher energy transfer to the food material, causing an increase in the temperature of the product. The results were in agreement with those reported in the literature, such as, concentrated tomato paste (Barreiro et al, 1997), pear puree , peach puree (Avila and Silva, 1999;, kiwifruits (Maskan, 2001), okra (Dadalı et al, 2007a) and spinach (Dadalı et al, 2007b). The kinetic rate constants on the same slope of the diagram showing colour change parameters and absolute diameter of the kinetic rate had an inverse relationship with drying time.…”

“…The initial L * value of Figure 1b shows the maximum (63.14) and minimum (58.82) value of L * at the end of microwave processing achieved at 90 W and 630 W, respectively. It can be observed that changes in the brightness of dried samples can be taken as an indicator of browning during the drying of plum slices (Dadalı et al, 2007a;Dadalı et al, 2007b).…”

“…However, common drying techniques such as convective drying impart inappropriate eff ects on the quality of foods mainly because of the physicochemical changes in tissue during drying. Hence a kinetic model of the thermal process is necessary to design and optimize new approaches to obtain a food product with high quality (Dadalı et al, 2007a;Dadalı et al, 2007b).…”

Physical-chemical quality of onion analyzed under drying temperature

“…The change of color during drying has a negative impact on its acceptability [12,13]. Therefore, the study about color change of food has high interest.…”

“…The deterioration of color during drying has a negative impact on its acceptability [12,13]. Chemical changes that occur during the drying process, resulted the variations in color [7].…”