Research Article | OPEN ACCESS
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
College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China
Advance Journal of Food Science and Technology 2013 9:1214-1219
Received: May 31, 2013 | Accepted: June 20, 2013 | Published: September 05, 2013
Abstract
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 (∆E) of the samples was observed to increase as drying temperature increased. The results show that the color of Momordica 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.
Keywords:
Color change, hot air drying, mathematical modeling, Momordica charantia,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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