Loading…

Kinetics of colour change of bamboo shoot slices during microwave drying

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 ca...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2011-04, Vol.46 (4), p.827-833
Main Authors: Bal, Lalit M., Kar, Abhijit, Satya, Santosh, Naik, Satya N.
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 (ΔE), 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 ΔE 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, ΔE 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.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2011.02553.x