Color Change Kinetics of Microwave-Dried Basil


Demirhan E., ÖZBEK B.

DRYING TECHNOLOGY, vol.27, no.1, pp.156-166, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1080/07373930802566101
  • Journal Name: DRYING TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.156-166
  • Yıldız Technical University Affiliated: Yes

Abstract

The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of basil (Ocimum basilicum L.) during microwave drying. The color parameters for the color change of the materials were quantified by Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of the total color change (E), chroma, hue angle, and browning index. The microwave-drying process changed color parameters of L, a, and b, causing a color shift toward the darker region. The mathematical modeling study of color change kinetics showed that a and b fitted to a first-order kinetic model, while L and total color change (E) followed a zero-order kinetic model. However, chroma and browning index (BI) followed a first-order kinetic model, whereas hue angle followed a zero-order kinetic model. For calculation of the activation energy for colour change kinetic parameters, the exponential expression based on Arrhenius equation was used.