Color change kinetics of spinach undergoing microwave drying

Drying Technology

Volumn 25, Issue 10, 2007, Pages 1713-1723

  Dadali, Gökçe ^a   Demirhan, Elçin ^a   Özbek, Belma ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Color change kinetic; Microwave drying; Spinach

Indexed keywords

ACTIVATION ENERGY; AGRICULTURAL PRODUCTS; ARRHENIUS PLOTS; COLOR; DRYERS (EQUIPMENT); MATHEMATICAL MODELS; MICROWAVE OVENS;

COLOR CHANGE KINETICS; FIRST-ORDER KINETIC MODEL; MICROWAVE DRYING; ZERO-ORDER KINETIC MODEL;

DRYING;

ACTIVATION ENERGY; AGRICULTURAL PRODUCTS; ARRHENIUS PLOTS; COLOR; DRYERS (EQUIPMENT); DRYING; MATHEMATICAL MODELS; MICROWAVE OVENS;

EID: 34848926252     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701590988     Document Type: Article

References (41)

1. Salunkhe, D. K. and Kadam, S. S. (1998) Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, Ed, pp. 458-459. Marcel Dekker, New York
2. Toledo, M. E. A., Ueda, Y., Imahori, Y. and Ayaki, M. (2003) L-ascorbic acid metabolism in spinach (Spinacia oleracea L.) during postharvest storage in light and dark. Postharvest Biology and Technology, 28, pp. 47-57.
3. Mujumdar, A. S. (1995) Handbook of Industrial Drying, Ed, pp. 1-2. Marcel Dekker, New York
4. Lijuan, Z., Jianguo, L., Yongkang, P., Guohua, C. and Mujumdar, A. S. (2005) Thermal dehydration methods for fruits and vegetables. Drying Technology, 23, pp. 2249-2260.
5. Krokida, M. K., Maroulis, Z. B. and Saravacos, G. D. (2001) The effect of the method of drying on the colour of dehydrated products. International Journal of Food Science and Technology, 36, pp. 53-59.
6. Maskan, M. (2000) Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48:2, pp. 169-175.
7. Avila, IMLB. and Silva, CLM. (1999) Modelling kinetics of thermal degradation of colour of peach puree. Journal of Food Engineering, 39:2, pp. 161-166.
8. Lund, DB (1975) Nutritional Evaluation of Food Processing, pp. 205-240. AVI Publishing, New York
9. Teixeira, A. A., Dixon, J. R., Zahradnik, J. W. and Zinsmeister, G. E. (1969) Computer optimisation of nutrient retention in the thermal processing of conduction-heated foods. Food Technology, 23:6, pp. 137-142.
10. Tijskens, L. M. M., Schijvens, E. P. H. M. and Biekman, E. S. A. (2001) Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Science & Emerging Technologies, 2, pp. 303-313.
11. Lozano, J. E. and Ibarz, A. (1997) Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering, 31, pp. 365-373.
12. Lee, H. S. and Coates, G. A. (1999) Thermal pasteurization effects on colour of red grapefruit juices. Journal of Food Science, 64, pp. 663-666.
13. Barreiro, J. A., Milano, M. and Sandoval, A. (1997) Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33, pp. 359-371.
14. Shin, S. and Bhownik, S. R. (1995) Thermal kinetics of colour changes in pea puree. Journal of Food Engineering, 24, pp. 77-86.
15. Garza, S., Ibarz, A., Pagan, J. and Giner, J. (1999) Non-enzymatic browning in peach puree during heating. Food Research International, 32, pp. 335-343.
16. Maskan, A., Kaya, S. and Maskan, M. (2002) Effect of concentration and drying processes on colour change of grape juice and leather (pestil). Journal of Food Engineering, 54:1, pp. 75-80.
17. Gnanasekharan, V., Shewfelt, R. L. and Chinnan, M. S. (1992) Detection of colour changes in green vegetables. Journal of Food Science, 57, pp. 149-154.
18. Tian, M. S., Davies, L., Downs, C. G., Liu, X. F. and Lill, R. E. (1995) Effects of floret maturity, cytokinin and ethylene on broccoli yellowing after harvest. Postharvest Biology and Technology, 6, pp. 29-40.
19. Tian, M. S., Woolf, A. B., Bowen, J. H. and Ferguson, I. B. (1996) Changes in colour and chlorophyll fluorescence of broccoli florets following hot water treatment. Journal of the American Society for Horticultural Science, 121, pp. 310-313.
20. Barrett, D. M., Garcia, E. L., Russell, G. F., Ramirez, E. and Shirazi, A. (2000) Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. Journal of Food Science, 65, pp. 534-540.
21. Gunawan, M. I. and Barringer, S. A. (2000) Green colour degradation of blanched broccoli Brassica oleracea due to acid and microbial growth. Journal of Food Processing Preservation, 24, pp. 253-263.
22. Cui, Z., Xu, S. and Sun, D. (2003) Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology, 21:7, pp. 1173-1184.
23. Kashaninejad, M. and Tabil, L. G. (2004) Drying characteristics of purslane (Portulaca oleraceae L.). Drying Technology, 22:9, pp. 2183-2200.
24. Koyuncu, T., Tosun, I. and Ustun, N. S. (2003) Drying kinetics and colour retention of dehydrated rosehips. Drying Technology, 21:7, pp. 1369-1381.
25. Ahmed, J., Kaur, A. and Shivhare, U. (2002) Colour degradation kinetics of spinach, mustard leaves and mixed puree. Journal of Food Science, 67:3, pp. 1088-1091.
26. Ahmed, J., Shivhare, U. S. and Raghavan, G. S. V. (2000) Rheological characteristic and kinetics of colour degradation of green chilli puree. Journal of Food Engineering, 44, pp. 239-244.
27. Chen, C. R. and Ramaswamy, H. S. (2002) Colour and texture change kinetics in ripening bananas. Lebensmittel-Wessenschaft und-Technologie., 35, pp. 415-419.
28. Maskan, M. (2000) Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44:2, pp. 71-78.
29. Waliszewski, K. N., Pardio, V. T. and Ramirez, M. (2002) Effect of EDTA on colour during osmotic dehydration of banana slices. Drying Technology, 20:6, pp. 1291-1298.
30. Hawlader, M. N. A., Perera, C. O., Tian, M. and Yeo, K. L. (2006) Drying of guava and papaya: Impact of different drying methods. Drying Technology, 24, pp. 77-87.
31. Cunha, R. L., Cruz, A. G. and Menegalli, F. C. (2006) Effects of operating conditions on the quality of mango pulp dried in a spout fluidized bed. Drying Technology, 24, pp. 423-432.
32. Prachayawarakom, S., Prachayawasin, P. and Soponronnarit, S. (2004) Effective diffusivity and kinetics of urease inactivation and colour change during processing of soybeans with super-heated-steam fluidized bed. Drying Technology, 22:9, pp. 2095-2118.
33. Pereira, L. M., Ferrari, C. C., Mastrantonio, S. D. S., Rodrigues, A. C. C. and Hubinger, M. D. (2006) Kinetic aspects, texture, and colour evaluation of sometropical fruits during osmotic dehydration. Drying Technology, 24, pp. 475-484.
34. Dadali, G., Apar, D. K. and Özbek, B. (2007) Colour change kinetics of okra undergoing microwave. Drying Technology, 25:5, pp. 925-936.
35. Dadai, G., Demirhan, E. and Özbek, B. (2007) Microwave heat treatment of spinach: Drying kinetic and effective moisture diffusivity. Drying Technology
36. Palou, E., Lopez-Malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J. and Swanson, B. G. (1999) Polyphenoloxidase activity and colour of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, pp. 42-45.
37. Kostaropoulos, A. E. and Saravacos, G. D. (1995) Microwave pre-treatment for sun-dried raisins. Journal of Food Science, 60, pp. 344-347.
38. Weemaes, C., Ooms, V., Indrawati, L., Ludikhuyze, I., Broeck, V., Loey, A. and Hendrickx, M. (1999) Pressure-temperature degradation of green colour in broccoli juice. Journal of Food Science, 64:3, pp. 504-508.
39. Rhim, J. W., Nunes, R. V., Jones, V. A. and Swartzel, K. R. (1989) Kinetics of colour change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54, pp. 776-777.
40. Lopez, A., Pique, M. T., Boatella, J., Romero, A., Ferran, A. and Garcia, J. (1997) Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology, 15, pp. 989-1002.
41. Chutintrasri, B. and Noomhorm, A. (2005) Colour degradation kinetics of pineapple puree during thermal processing. LWT-Food Science and Technology