Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (<i>Capsicum Annum</i>L.) Undergoing Microwave Assisted Convective Drying

Swain, Sachidananda; Samuel, D. V. K.; Bal, Lalit M.; Kar, Abhijit

doi:10.1080/10942912.2013.775150

Cited by 19 publications

(12 citation statements)

References 42 publications

(58 reference statements)

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“…C* value indicates the color intensity and changed from 0 (dull) to 60 (vivid). h° value denotes color changes with the angles, which represent red (0° or 360°), yellow (90°), green (180°), and blue (270°) colors (Swain, Samuel, Bal, & Kar, 2014). Moreover, totals color change (Δ E* ab ) was calculated by using L* , a* , b* values according to following equation:

normalΔ E_{ab}^{*} = \sqrt{{(L^{*} - L_{0}^{*})}^{2} + {(a^{*} - a_{0}^{*})}^{2} + {(b^{*} - b_{0}^{*})}^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Karabacak

Acoğlu

Ömeroğlu

et al. 2020

J Food Process Engineering

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Microwave pre‐treatment for vacuum drying is a promising method in order to enhance heat and mass transfer rate. In this study, the influences of microwave pre‐treatment (90 W 30 min) on vacuum drying conducted at different combinations of drying temperature and absolute pressure (60, 70, and 80°C with 15 and 30 kPa) were investigated by evaluating the drying characteristics, rehydration capacity, and some quality attributes of orange slices. The vacuum drying treatments were carried out both with (MWVD) and without the microwave‐pretreatment (VD) at the same temperature and absolute pressure combinations. It was revealed that application of MWVD shortened the drying time of orange slices while increasing drying rate, effective moisture diffusivity and rehydration capacity. Six different semi‐theoretical mathematical models were applied, and Page, Modified Page, Logarithmic, and Lewis models were best fitted to experimental data of orange slices. It was observed that, among the different drying conditions applied in the scope of the study, VD at 80°C–15 kPa caused lowest color change (ΔE) that indicates the difference between the dried and fresh orange slices. All drying treatments caused a reduction in ascorbic acid content (AAC) (56.24–59.34%), total phenolic content (TPC) (15.92–55.79%) and total antioxidant capacity (TAC) (6.05–35.18%, 21.03–42.28%, and 54.76–69.07% for DPPH, FRAP, and CUPRAC assays, respectively) of orange slices. When MWVD and VD were compared, it was observed that MWVD caused less decrease in TPC and more in AAC and TAC. In conclusion, MWVD method is suggested as the more effective method providing lower drying time, faster drying rate, and better quality parameters of the product. Practical applications Orange including various nutrients with health beneficial effects is a perishable fruit. Therefore it is processed in to frozen, dried, canned, jam and fruit juice forms in order to increase its shelf life. Especially in seasons with overproduction, orange can be processed into dried form, and it can be turned into an alternative healthy snack with increased commercial value. In this research, drying characteristics of orange slices by microwave pre‐treated for vacuum drying were assessed with mathematical modeling. Drying conditions affected rehydration capacity, total phenolic content (TPC), total antioxidant capacity (TAC), ascorbic acid content (AAC) and color values of orange slices. Based on those outcomes, the optimum process conditions for an industrial drying application can be designed to enhance heat and mass transfer rate and to improve quality attributes of the product.

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normalΔ E_{ab}^{*} = \sqrt{{(L^{*} - L_{0}^{*})}^{2} + {(a^{*} - a_{0}^{*})}^{2} + {(b^{*} - b_{0}^{*})}^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Karabacak

Acoğlu

Ömeroğlu

et al. 2020

J Food Process Engineering

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“…Lee and Rhim (2010) showed the same impact of temperature (from 30 to 60 C) on the y 0 of Salicornia herbacea. In drying, non-enzymatic browning reactions, pigment destruction and/or degredation of ascorbic acid may lead to lower lightness (Ibarz, Pag an, & Garza, 1999;Swain, Samuel, Bal, & Kar, 2014). On the other hand, caretonoid isomerization could be attributed to decreasing b* (Chen, Peng, & Chen, 1995;Swain et al, 2014), and the formation of brown pigments with the decomposition of pigments could increase a* parameter (Weemaes, Ooms, Van Loey, & Hendrickx, 1999;Maskan, 2001;Swain et al, 2014).…”

Section: Rehydrationmentioning

confidence: 99%

Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties

Darıcı

Süfer

Şimşek

2021

J Food Process Engineering

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The aim of this study was to determine the effect of microwaves on drying and rehydration kinetics of green pepper varieties (sweet, green, and bell) and the bioactive and textural properties of dried and rehydrated peppers. Drying was performed at 90, 180, and 90 + 180 W and dried peppers were rehydrated at 25, 50, and 70 C.The best drying fits were obtained using the equations of both Sigmoid and Hii et al.for drying, and two term exponential decay was the most appropriate model for rehydration. The lowest and highest final rehydration ratio values were obtained for the peppers dried at 180 and 90 W, respectively at each temperature and pepper variety. Among peppers, bell pepper showed the lowest color change (ΔE) and it was the most potent to recover initial color in rehydration. Peppers had softer texture in both drying and rehydration treatment. Total phenolic content of peppers was reduced around 56-65% compared to the fresh pepper by drying and this decrement was reached up to 87% in rehydrated peppers. Results showed that drying at 180 W and rehydration at 70 C provided faster drying and rehydration as well maintained the quality characteristics of green peppers. | INTRODUCTIONSweet, green, and bell peppers, which are different varieties of green peppers (Capsicum annuum L.), have been used either fresh or dried in food industries. However, their long-term storage is not possible in fresh form due to high moisture content around 95%; therefore, drying can be applied for using peppers during the off-season with

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“…[3] Color change kinetics of food products is a complex phenomenon and dependable models to predict color change, which can be used in engineering calculations are limited. [4] Numerous researchers [1,3,[5][6][7][8][9][10] have studied the kinetics of color degradation of fruits and vegetables during thermal processing. Published research on kinetic modeling of fruit and vegetable color degradation during thermal processing were compiled and reported by Avila and Silva.…”

Section: Introductionmentioning

confidence: 99%

Color Kinetics During Ripening of Indian Mangoes

Nambi

Thangavel

Shahir

et al. 2016

International Journal of Food Properties

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During ripening of mangoes, color change kinetics were studied with Alphonso, Banganapalli, and Neelam varieties. The internal and external color change was recorded using CIE-Lab color coordinates. L, a, b, and total color difference (ΔE) values were measured for internal pulp and external peel during the ripening period. Four kinetic models viz. zero order, first order, fractional conversion, and logistic models were used for modeling using MATLAB. Among the explored models, the logistic model was found to be more suitable to predict the changes in all external color coordinates in all the three varieties. Internal color coordinates of different varieties were exhibited contrasting behavior. So different kinetic models were proposed to predict the internal color change for different variety. The fractional conversion model was found to be not suitable in color change kinetics during ripening of mango.

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

Cited by 19 publications

References 42 publications

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties

Color Kinetics During Ripening of Indian Mangoes

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