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Kinetics of colour change of bamboo shoot slices during microwave drying
Author(s) -
Bal Lalit M.,
Kar Abhijit,
Satya Santosh,
Naik Satya N.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02553.x
Subject(s) - browning , hue , microwave , bamboo , darkness , kinetics , shoot , chemistry , botany , mathematics , horticulture , food science , optics , physics , biology , quantum mechanics
Summary The effect of microwave power on colour change kinetics of bamboo shoot slices was investigated during microwave drying. Colour changes were quantified by tri‐stimulus Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of total colour change (Δ E ), chroma, hue angle, and browning index (BI). Microwave drying as expected changed colour parameters because of browning. The values of L and b decreased, while values of a and Δ E increased during drying. Mathematical modelling of colour change kinetics indicated that L , b , chroma and BI could be defined using a first‐order kinetic model, while a , Δ E and hue angle could be defined using a zero‐order kinetic model. Considering together colour deterioration and quality of dried bamboo shoot slices at higher power reveals the need of process standardisation for getting good quality product.