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The main objectives of this study were to investiga te the effect of different temperature of hot air drying on the qualities of dried peppermint , including essential oil content, colour parameters, and visual sensory quality and to devel op mathematical models for the colour change kinetics. The drying experiments were carrie d out at five air temperatures, 40, 50, 60, 70 and 80 C. The colour parameters for colour change of the m aterials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total chan ge (∆E) as well as chroma, hue angle and Browning index. A consumer preference test was cond ucted with 80 consumers to assess the colour quality of 05 dried peppermint samples. The results showed that the decrease in essential oils content at high drying temperature is higher t han at low temperature. Least Squares regression was used to determine the relationship b etween the visual sensory scores of consumer taster and the Hunter L.a.b values. It was observed that L, a, ∆Ε and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.

EFFECT OF HOT DRYING ON THE ESSENTIAL OIL CONTENT AND COLOUR CHARACTIRISTICS OF PEPPERMINT (Mentha piperita)