Color Change Kinetics of Tea Leaves During Microwave Drying

Autor:	Elçin Demirhan, Belma Özbek
Rok vydání:	2015
Předmět:	Materials science Chemical engineering Botany Kinetics ComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION Activation energy Engineering (miscellaneous) Microwave ComputingMethodologies_COMPUTERGRAPHICS Food Science Biotechnology
Zdroj:	International Journal of Food Engineering. 11:255-263
ISSN:	1556-3758 2194-5764
Popis:	In the present study, the effect of microwave power and sample amount on color change kinetics of tea leaves was investigated during microwave drying. Hunter L, a and b system was used for the color change of the materials; and the total color change (ΔE), chroma, hue angle and browning index (BI) were calculated by using these values. The color of the tea leaves was shifted towards the darker region after the microwave drying process. The mathematical modeling study of color change kinetic showed that a, b, chroma and BI fitted to a first-order kinetic model, while L, total color change (ΔE) and hue angle followed a zero-order kinetic model. For calculation of the activation energy for color change kinetic parameters, the exponential expression based on Arrhenius equation was used.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d490da6188ebf1a93eed11fbc09bb80e https://doi.org/10.1515/ijfe-2014-0276 Zobrazit plný text záznamu