Color Change Kinetics of Green Bell Pepper Dried under Vacuum-Assisted Microwave System

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KUMAR V.; Kalpana Devi M.; Shrivastava S. Lal

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Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2019 | Volume:21 | Issue:3 Page(s): 601-614

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Title

Color Change Kinetics of Green Bell Pepper Dried under Vacuum-Assisted Microwave System

Author(s)

KUMAR V. | Kalpana Devi M. | Shrivastava S. Lal | Issue Writer Certificate

Keywords

Activation energyQ3

Arrhenius equationQ3

Color parametersQ3

Zero-order kinetic modelQ3

Abstract

Experiments were conducted to study the color change kinetics of green bell pepper during vacuum-assisted microwave (VAM) drying at three levels of microwave power (100, 200, and 300 W) and vacuum (200, 400, and 600 mmHg). The color change, measured by a tristimulus colorimeter, in VAM dried sample was found better with least browning at lower microwave power and higher vacuum level combinations. L*, Δ E* and H* were fitted well to Zero-order kinetic model, while a*, b*, C* and BI* followed a firstorder kinetic model. All these Color parameters were fitted to a quadratic equation as a function of microwave and vacuum level ratio. Both Δ E* and BI* increased with the increase in microwave power and decrease in vacuum level, whereas other Color parameters decreased under the same condition of the process variables. The rate constant was assumed to have Arrhenius-type dependence on power density. The Activation energy was calculated for color change kinetic parameters by using an exponential expression based on Arrhenius equation. The Activation energy values were calculated and found within the range of 3. 20-13. 58 Wg‒ 1, except for b* (Ea = 26. 708 Wg‒ 1) and C* value (Ea = 20. 4105 Wg‒ 1). The b* and C* values obtained were relatively higher and thus were more sensitive measures of color change, which must be taken care of during postharvest drying of green bell pepper for getting a quality product.

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APA: Copy

KUMAR, V., Kalpana Devi, M., & Shrivastava, S. Lal. (2019). Color Change Kinetics of Green Bell Pepper Dried under Vacuum-Assisted Microwave System. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 21(3 ), 601-614. SID. https://sid.ir/paper/364982/en

Vancouver: Copy

KUMAR V., Kalpana Devi M., Shrivastava S. Lal. Color Change Kinetics of Green Bell Pepper Dried under Vacuum-Assisted Microwave System. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2019;21(3 ):601-614. Available from: https://sid.ir/paper/364982/en

IEEE: Copy

V. KUMAR, M. Kalpana Devi, and S. Lal Shrivastava, “Color Change Kinetics of Green Bell Pepper Dried under Vacuum-Assisted Microwave System,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 21, no. 3 , pp. 601–614, 2019, [Online]. Available: https://sid.ir/paper/364982/en

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