메뉴 건너뛰기




Volumn 27, Issue 1, 2009, Pages 156-166

Color change kinetics of microwave-dried basil

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; COLORIMETRY; DEWATERING; DRYING; KINETIC THEORY; MICROWAVES;

EID: 58449099059     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802566101     Document Type: Article
Times cited : (65)

References (38)
  • 1
    • 0026801318 scopus 로고
    • Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L
    • Baritaux, O., Richard, H., Touche, J. and Derbesy, M. (1992) Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L. Flavour and Fragrance Journal, 7, pp. 267-271.
    • (1992) Flavour and Fragrance Journal , vol.7 , pp. 267-271
    • Baritaux, O.1    Richard, H.2    Touche, J.3    Derbesy, M.4
  • 2
    • 0001941501 scopus 로고
    • A review of the world production of essential oil
    • Lawrence, B. M. (1985) A review of the world production of essential oil. Perfumery Flavour, 10, pp. 2-16.
    • (1985) Perfumery Flavour , vol.10 , pp. 2-16
    • Lawrence, B.M.1
  • 3
    • 14644437655 scopus 로고    scopus 로고
    • Effect of drying methods on the mineral content of basil (Ocimum Basilicum L.)
    • Ozcan, M., Arslan, D. and Unver, A. (2005) Effect of drying methods on the mineral content of basil (Ocimum Basilicum L.). Journal of Food Engineering, 69, pp. 375-379.
    • (2005) Journal of Food Engineering , vol.69 , pp. 375-379
    • Ozcan, M.1    Arslan, D.2    Unver, A.3
  • 6
    • 0000413335 scopus 로고    scopus 로고
    • Kinetics of colour change of kiwifruits during hot air and microwave drying
    • Maskan, M. (2000) Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48:2, pp. 169-175.
    • (2000) Journal of Food Engineering , vol.48 , Issue.2 , pp. 169-175
    • Maskan, M.1
  • 7
    • 0032670928 scopus 로고    scopus 로고
    • Modelling kinetics of thermal degradation of colour of peach puree
    • Avila, I. M. L. B. and Silva, C. L. M. (1999) Modelling kinetics of thermal degradation of colour of peach puree. Journal of Food Engineering, 39:2, pp. 161-166.
    • (1999) Journal of Food Engineering , vol.39 , Issue.2 , pp. 161-166
    • Avila, I.M.L.B.1    Silva, C.L.M.2
  • 9
    • 0001738976 scopus 로고
    • Computer optimisation of nutrient retention in the thermal processing of conduction-heated foods
    • 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.
    • (1969) Food Technology , vol.23 , Issue.6 , pp. 137-142
    • Teixeira, A.A.1    Dixon, J.R.2    Zahradnik, J.W.3    Zinsmeister, G.E.4
  • 11
    • 0031073974 scopus 로고    scopus 로고
    • Colour changes in concentrated fruit pulp during heating at high temperatures
    • 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.
    • (1997) Journal of Food Engineering , vol.31 , pp. 365-373
    • Lozano, J.E.1    Ibarz, A.2
  • 12
    • 0032818212 scopus 로고    scopus 로고
    • Thermal pasteurization effects on colour of red grapefruit juices
    • 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.
    • (1999) Journal of Food Science , vol.64 , pp. 663-666
    • Lee, H.S.1    Coates, G.A.2
  • 13
    • 0031197356 scopus 로고    scopus 로고
    • Kinetics of colour change of double concentrated tomato paste during thermal treatment
    • 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.
    • (1997) Journal of Food Engineering , vol.33 , pp. 359-371
    • Barreiro, J.A.1    Milano, M.2    Sandoval, A.3
  • 14
    • 0029206501 scopus 로고
    • Thermal kinetics of colour changes in pea puree
    • Shin, S. and Bhownik, S. R. (1995) Thermal kinetics of colour changes in pea puree. Journal of Food Engineering, 24, pp. 77-86.
    • (1995) Journal of Food Engineering , vol.24 , pp. 77-86
    • Shin, S.1    Bhownik, S.R.2
  • 16
    • 0036680789 scopus 로고    scopus 로고
    • Effect of concentration and drying processes on colour change of grape juice and leather (pestil)
    • 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.
    • (2002) Journal of Food Engineering , vol.54 , Issue.1 , pp. 75-80
    • Maskan, A.1    Kaya, S.2    Maskan, M.3
  • 18
    • 0028896040 scopus 로고
    • Effects of floret maturity, cytokinin and ethylene on broccoli yellowing after harvest
    • 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.
    • (1995) Postharvest Biology and Technology , vol.6 , pp. 29-40
    • Tian, M.S.1    Davies, L.2    Downs, C.G.3    Liu, X.F.4    Lill, R.E.5
  • 20
    • 0034046437 scopus 로고    scopus 로고
    • Blanch time and cultivar effects on quality of frozen and stored corn and broccoli
    • 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.
    • (2000) Journal of Food Science , vol.65 , pp. 534-540
    • Barrett, D.M.1    Garcia, E.L.2    Russell, G.F.3    Ramirez, E.4    Shirazi, A.5
  • 21
    • 0034398516 scopus 로고    scopus 로고
    • Green colour degradation of blanched broccoli Brassica oleracea due to acid and microbial growth
    • 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.
    • (2000) Journal of Food Processing Preservation , vol.24 , pp. 253-263
    • Gunawan, M.I.1    Barringer, S.A.2
  • 22
    • 0141673548 scopus 로고    scopus 로고
    • Dehydration of garlic slices by combined microwave-vacuum and air drying
    • 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.
    • (2003) Drying Technology , vol.21 , Issue.7 , pp. 1173-1184
    • Cui, Z.1    Xu, S.2    Sun, D.3
  • 23
    • 8744278321 scopus 로고    scopus 로고
    • Drying characteristics of purslane (Portulaca oleraceae L.)
    • Kashaninejad, M. and Tabil, L. G. (2004) Drying characteristics of purslane (Portulaca oleraceae L.). Drying Technology, 22:9, pp. 2183-2200.
    • (2004) Drying Technology , vol.22 , Issue.9 , pp. 2183-2200
    • Kashaninejad, M.1    Tabil, L.G.2
  • 24
    • 0141673493 scopus 로고    scopus 로고
    • Drying kinetics and colour retention of dehydrated rosehips
    • Koyuncu, T., Tosun, I. and Ustun, N. S. (2003) Drying kinetics and colour retention of dehydrated rosehips. Drying Technology, 21:7, pp. 1369-1381.
    • (2003) Drying Technology , vol.21 , Issue.7 , pp. 1369-1381
    • Koyuncu, T.1    Tosun, I.2    Ustun, N.S.3
  • 25
    • 0036263154 scopus 로고    scopus 로고
    • Colour degradation kinetics of spinach, mustard leaves and mixed puree
    • 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.
    • (2002) Journal of Food Science , vol.67 , Issue.3 , pp. 1088-1091
    • Ahmed, J.1    Kaur, A.2    Shivhare, U.3
  • 26
    • 0033873836 scopus 로고    scopus 로고
    • Rheological characteristic and kinetics of colour degradation of green chilli puree
    • 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.
    • (2000) Journal of Food Engineering , vol.44 , pp. 239-244
    • Ahmed, J.1    Shivhare, U.S.2    Raghavan, G.S.V.3
  • 28
    • 0033881970 scopus 로고    scopus 로고
    • Microwave/air and microwave finish drying of banana
    • Maskan, M. (2000) Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44:2, pp. 71-78.
    • (2000) Journal of Food Engineering , vol.44 , Issue.2 , pp. 71-78
    • Maskan, M.1
  • 29
    • 35748972943 scopus 로고    scopus 로고
    • Comparative study of microwave-assisted air drying of potato slices
    • Reyes, A., Ceron, S., Zuniga, R. and Moyano, P. A. (2000) Comparative study of microwave-assisted air drying of potato slices. Biosystems Engineering, 98:3, pp. 310-318.
    • (2000) Biosystems Engineering , vol.98 , Issue.3 , pp. 310-318
    • Reyes, A.1    Ceron, S.2    Zuniga, R.3    Moyano, P.A.4
  • 30
    • 33645719829 scopus 로고    scopus 로고
    • Effects of operating conditions on the quality of mango pulp dried in a spout fluidized bed
    • 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.
    • (2006) Drying Technology , vol.24 , pp. 423-432
    • Cunha, R.L.1    Cruz, A.G.2    Menegalli, F.C.3
  • 31
    • 8744255785 scopus 로고    scopus 로고
    • Effective diffusivity and kinetics of urease inactivation and colour change during processing of soybeans with super-heated-steam fluidized bed
    • 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.
    • (2004) Drying Technology , vol.22 , Issue.9 , pp. 2095-2118
    • Prachayawarakom, S.1    Prachayawasin, P.2    Soponronnarit, S.3
  • 32
    • 34250658434 scopus 로고    scopus 로고
    • Colour change kinetics of okra undergoing microwave
    • Dadali, G., Apar, D. K. and Ozbek, B. (2007) Colour change kinetics of okra undergoing microwave. Drying Technology, 25:5, pp. 925-936.
    • (2007) Drying Technology , vol.25 , Issue.5 , pp. 925-936
    • Dadali, G.1    Apar, D.K.2    Ozbek, B.3
  • 33
    • 34848926252 scopus 로고    scopus 로고
    • Microwave heat treatment of spinach: Drying kinetic and effective moisture diffusivity
    • Dadali, G., Demirhan, E. and Ozbek, B. (2007) Microwave heat treatment of spinach: Drying kinetic and effective moisture diffusivity. Drying Technology, 25:10, pp. 1713-1723.
    • (2007) Drying Technology , vol.25 , Issue.10 , pp. 1713-1723
    • Dadali, G.1    Demirhan, E.2    Ozbek, B.3
  • 36
    • 84985222658 scopus 로고
    • Kinetics of colour change of grape juice generated using linearly increasing temperature
    • 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.
    • (1989) Journal of Food Science , vol.54 , pp. 776-777
    • Rhim, J.W.1    Nunes, R.V.2    Jones, V.A.3    Swartzel, K.R.4
  • 38
    • 33749258945 scopus 로고    scopus 로고
    • Colour degradation kinetics of pineapple puree during thermal processing
    • Chutintrasri, B. and Noomhorm, A. (2005) Colour degradation kinetics of pineapple puree during thermal processing. LWT-Food Science and Technology, 40, pp. 300-306.
    • (2005) LWT-Food Science and Technology , vol.40 , pp. 300-306
    • Chutintrasri, B.1    Noomhorm, A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.