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Abstract
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Article Information:
Mathematical Modeling of Hot Air Drying Kinetics of Momordica Charantia Slices and Its Color Change
Jie Chen, Ying Zhou, Sheng Fang, Yuecheng Meng, Xin Kang, Xuejiao Xu and Xiaobo Zuo
Corresponding Author: Yuecheng Meng
Submitted: May 31, 2013
Accepted: June 20, 2013
Published: September 05, 2013 |
Abstract:
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This study presented the drying characteristics of fresh Momordica Charantia slices at different drying temperatures (50, 60, 70 and 80°C) and different thicknesses (0.5, 0.75 and 1.0 cm). Three mathematical models including Page, Henderson and Pabis and Wang and Singh equations were compared and discussed. The results showed that the Page model provided the best correlation capacity with the decision coefficient R2 of 0.998. The color change of Momordica Charantia slices during hot air drying at different temperatures were also studied by the measuring of color parameters such as the values of Hunter L* (whiteness/darkness), a* (redness/greenness) and b* (yellowness/blueness). The total color change (ΔE) of the samples was observed to increase as drying temperature increased. The results show that the color ofMomordica Charantia slices changed sharply when temperature was higher than about 70°C. The study could provide theoretical bases of the equipment design and process optimization for hot air drying of Momordica Charantia
Key words: Color change, hot air drying, mathematical modeling, Momordica Charantia, , ,
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Cite this Reference:
Jie Chen, Ying Zhou, Sheng Fang, Yuecheng Meng, Xin Kang, Xuejiao Xu and Xiaobo Zuo, . Mathematical Modeling of Hot Air Drying Kinetics of Momordica Charantia Slices and Its Color Change. Advance Journal of Food Science and Technology, (09): 1214-1219.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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